89D-20 |
|
S. RAVISHANKAR, National Center for Food Safety & Technology, Illinois Institute of Technology, IIT Moffett Campus, 6502 S. Archer Rd., Summit-Argo, IL 60501, M. Uhart, The National Center for Food Safety and Technology, Illinois Institute of Technology, 6502 South Archer Road, Summit-Argo, IL 60501, and N. Maks. The antimicrobial effects of natural spices are of interest regarding their possible use as alternatives to current food preservatives. The effects of spice extracts and essential oils against pathogenic bacteria in vitro are well known, yet few studies have addressed the use of spices against pathogens in meat. The objective of this study was to evaluate the effects of three commercially available spices in the dry powder form: garlic, ginger, and turmeric, for their antimicrobial activity against Salmonella Typhimurium DT 104 in spice slurries and in cooked ground beef stored at 4 and 8°C for 10 d. Spice slurries in buffered peptone water (BPW) that contained either 5% garlic, 7% ginger or 5% turmeric (w/v) were heated at 70°C for 5 minutes. The samples were inoculated with S. Typhimurium DT 104 (108 CFU/ml). Raw lean commercial ground beef was separately mixed to yield 5, 7, or 5%, respectively, of garlic, ginger and turmeric (w/w), heat treated at 70° C to eliminate background flora and inoculated to yield a starting count of 105 or 108 CFU/g of S. Typhimurium DT 104. Inoculated samples were stored at 4 and 8°C and sampled at 0, 3, 7, and 10 days. Data from the spice slurry study (both 4 and 8°C) showed a decrease in S. Typhimurium DT 104 only in the garlic slurry. At 8°C there was slight increase in the ginger and turmeric slurries. The ground beef (both inoculum levels) at 4°C showed no growth or a slight reduction. At 8°C growth of Salmonella was observed in all samples. The effectiveness of spices may depend on the level of the bacterial population, and complex food systems may decrease the effectiveness of spices. Combinations of other interventions with spices may help inhibit S. Typhimurium DT 104 in food systems such as ground beef.
Session 89D, Food Microbiology: Antimicrobial effects on foodborne microorganisms
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |