Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp
Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage...
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| Veröffentlicht in: | Journal of food protection 2011-07, Vol.74 (7), p.1119-1125 |
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| creator | WEERAKKODY, Nimsha S CAFFIN, Nola DYKES, Gary A TURNER, Mark S |
| description | Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8 °C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4 °C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8 °C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp. |
| doi_str_mv | 10.4315/0362-028X.JFP-11-052 |
| format | Article |
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A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4 °C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8 °C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-11-052</identifier><identifier>PMID: 21740714</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Abdomen ; Aerobic bacteria ; Alpinia - chemistry ; Alpinia galanga ; Animals ; Antimicrobial agents ; Aroma and flavouring agent industries ; Bacteria ; Biological and medical sciences ; Colony Count, Microbial ; Consumer Product Safety ; Ethanol ; Eucalyptus ; Eucalyptus - chemistry ; Food Contamination - analysis ; Food industries ; Food microbiology ; Food Packaging - methods ; Food safety ; Fundamental and applied biological sciences. Psychology ; Herbs ; Humans ; Iron ; Lipids ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - growth & development ; Microorganisms ; Oxidation ; Penaeidae - microbiology ; Plant extracts ; Plant Extracts - pharmacology ; Rosmarinus - chemistry ; Rosmarinus officinalis ; Seafood ; Shellfish - microbiology ; Staphylococcus aureus ; Staphylococcus aureus - drug effects ; Staphylococcus aureus - growth & development ; Temperature ; Time Factors ; Vacuum</subject><ispartof>Journal of food protection, 2011-07, Vol.74 (7), p.1119-1125</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright ©, International Association for Food Protection</rights><rights>Copyright Allen Press Publishing Services Jul 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c441t-cb90ceb2b7a6cd79337a00a23ef8b4261a2e832491a197b778f20f165c3641703</citedby><cites>FETCH-LOGICAL-c441t-cb90ceb2b7a6cd79337a00a23ef8b4261a2e832491a197b778f20f165c3641703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/874623649?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,64385,64387,64389,72469</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24335560$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21740714$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>WEERAKKODY, Nimsha S</creatorcontrib><creatorcontrib>CAFFIN, Nola</creatorcontrib><creatorcontrib>DYKES, Gary A</creatorcontrib><creatorcontrib>TURNER, Mark S</creatorcontrib><title>Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8 °C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4 °C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8 °C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.</description><subject>Abdomen</subject><subject>Aerobic bacteria</subject><subject>Alpinia - chemistry</subject><subject>Alpinia galanga</subject><subject>Animals</subject><subject>Antimicrobial agents</subject><subject>Aroma and flavouring agent industries</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>Ethanol</subject><subject>Eucalyptus</subject><subject>Eucalyptus - chemistry</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Packaging - methods</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Herbs</subject><subject>Humans</subject><subject>Iron</subject><subject>Lipids</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Microorganisms</subject><subject>Oxidation</subject><subject>Penaeidae - microbiology</subject><subject>Plant extracts</subject><subject>Plant Extracts - pharmacology</subject><subject>Rosmarinus - chemistry</subject><subject>Rosmarinus officinalis</subject><subject>Seafood</subject><subject>Shellfish - microbiology</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Vacuum</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdkd1qFDEYQAdR7Fp9A5EgiDdOzd9OJpdl2bbKisVV8S58k0m6aWcm0ySD3Vfr05mhawWvAuF8J_k4RfGa4BPOyPIjZhUtMa1_nXw-uywJKfGSPikWRHJeSizF02LxiBwVL2K8xhhTSavnxRElgmNB-KK4X1trdELeotMhud7p4BsHHdqOThsEQ4suTGjQ-i4FyNzK940bIDk_ROQHtHExmeAA9X7wep_8lRlM_IC2CcbdvvPaaz1FBFMwU76efdvRuw6uDPoyP2Y7HwCdB_877Wbhyvsb06JvBtp9mXy5hoR-gp6mvrwEfZPnsmEXXD--LJ5Z6KJ5dTiPix9n6--ri3Lz9fzT6nRTas5JKnUjsTYNbQRUuhWSMQEYA2XG1g2nFQFqaka5JECkaISoLcWWVEvNKk4EZsfF-wfvGPztZGJSvYvadB0Mxk9R1VISThiVmXz7H3ntpzDkz6la8Ipm4QzxBygvH2MwVo15Gwh7RbCay6o5m5qzqVxWEaJy2Tz25uCemt60j0N_U2bg3QGAqKGzAQbt4j-OM7ZcVpj9ATGFri0</recordid><startdate>20110701</startdate><enddate>20110701</enddate><creator>WEERAKKODY, Nimsha S</creator><creator>CAFFIN, Nola</creator><creator>DYKES, Gary A</creator><creator>TURNER, Mark S</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7QL</scope><scope>7QR</scope><scope>7T7</scope><scope>7TN</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20110701</creationdate><title>Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp</title><author>WEERAKKODY, Nimsha S ; CAFFIN, Nola ; DYKES, Gary A ; TURNER, Mark S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c441t-cb90ceb2b7a6cd79337a00a23ef8b4261a2e832491a197b778f20f165c3641703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Abdomen</topic><topic>Aerobic bacteria</topic><topic>Alpinia - chemistry</topic><topic>Alpinia galanga</topic><topic>Animals</topic><topic>Antimicrobial agents</topic><topic>Aroma and flavouring agent industries</topic><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>Ethanol</topic><topic>Eucalyptus</topic><topic>Eucalyptus - chemistry</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Packaging - methods</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Herbs</topic><topic>Humans</topic><topic>Iron</topic><topic>Lipids</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Microorganisms</topic><topic>Oxidation</topic><topic>Penaeidae - microbiology</topic><topic>Plant extracts</topic><topic>Plant Extracts - pharmacology</topic><topic>Rosmarinus - chemistry</topic><topic>Rosmarinus officinalis</topic><topic>Seafood</topic><topic>Shellfish - microbiology</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>WEERAKKODY, Nimsha S</creatorcontrib><creatorcontrib>CAFFIN, Nola</creatorcontrib><creatorcontrib>DYKES, Gary 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A</au><au>TURNER, Mark S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2011-07-01</date><risdate>2011</risdate><volume>74</volume><issue>7</issue><spage>1119</spage><epage>1125</epage><pages>1119-1125</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8 °C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4 °C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8 °C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>21740714</pmid><doi>10.4315/0362-028X.JFP-11-052</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2011-07, Vol.74 (7), p.1119-1125 |
| issn | 0362-028X 1944-9097 |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; ProQuest Central UK/Ireland; Alma/SFX Local Collection |
| subjects | Abdomen Aerobic bacteria Alpinia - chemistry Alpinia galanga Animals Antimicrobial agents Aroma and flavouring agent industries Bacteria Biological and medical sciences Colony Count, Microbial Consumer Product Safety Ethanol Eucalyptus Eucalyptus - chemistry Food Contamination - analysis Food industries Food microbiology Food Packaging - methods Food safety Fundamental and applied biological sciences. Psychology Herbs Humans Iron Lipids Listeria Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Microorganisms Oxidation Penaeidae - microbiology Plant extracts Plant Extracts - pharmacology Rosmarinus - chemistry Rosmarinus officinalis Seafood Shellfish - microbiology Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Temperature Time Factors Vacuum |
| title | Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp |
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