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Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork

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Food and Nutrition Sciences 2021年第2期12卷 162-175页

作者： Cynthia H. Chen john marchello Mendel Friedman Sadhana Ravishankar School of Animal & Comparative Biomedical Sciences University of ArizonaTucson Arizona USA Santa Clara County Crime Laboratory San Jose California USA Western Regional Research Center Agricultural Research Service USDA Albany California USA

A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against Salmonella Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of Salmonella. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with Salmonella, treated with antimicrobials at various concentrations (0.1% - 0.5% cinnamon and oregano essential oils and 3% - 5% olive and apple extracts), and stored at 4

关键词： Essential Oils Ground Pork Plant Extracts Salmonella Typhimurium DT104 Sensory Panel

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Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork

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Food and Nutrition Sciences（食品与营养科学） 2021年第2期

作者： Cynthia H. Chen john marchello Mendel Friedman Sadhana Ravishankar

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