Antimicrobial properties of 39 essential oils against thirteen foodborne microorganisms; efficacy and environmental hygiene of Prunus armeniaca in raw food preservation under cold storage
Magda Magdy Abd El-Salam; Yassin, Sahar;
Abstract
Aim: The present study investigated the antimicrobial properties of 39 diversified
essential plant oils (EOs). The most bioactive EO was selected and tested for its
environmental hygiene efficacy in the preservation of stored raw food. Methods: The
antimicrobial efficacy of 39 EOs was examined against 13 representative food-borne
microorganisms. Minimal inhibitory concentration (MIC) of extracted apricot (Prunus
armeniaca) seed EO was evaluated. Different concentrations of extracted oil were
applied to four types of low-fat raw foods under cold dry storage. Results: The results
of the microbial sensitivity assay showed considerable positive responses to only 23
out of 39 EOs. P. armeniaca exhibited the most significant antimicrobial efficacy.
Different MIC values of extracted P. armeniaca oil were documented as a result of
strain variability of representative food-borne microorganisms. Extracted apricot EO
concentration delayed bacterial food spoilage at 1000 μg/ml while fungal spoilage
delayed at 2000 μg/ml. Total bacterial viable count (TVC) of raw food samples treated
with 1000 μg/ml oil decreased sharply when compared with TVC of samples not
treated with oil. Fungal growth was completely inhibited in samples treated with 2000
μg/ml oil. Statistical analysis showed a significant association between the MIC of P.
armeniaca EO and the growth of the 13 representative food-borne microorganisms, it
was mostly 500 μg/ml. Conclusion: The achieved study results support using of P.
armeniaca EO in controlling shelf-life of raw foods stored under dry cold conditions.
essential plant oils (EOs). The most bioactive EO was selected and tested for its
environmental hygiene efficacy in the preservation of stored raw food. Methods: The
antimicrobial efficacy of 39 EOs was examined against 13 representative food-borne
microorganisms. Minimal inhibitory concentration (MIC) of extracted apricot (Prunus
armeniaca) seed EO was evaluated. Different concentrations of extracted oil were
applied to four types of low-fat raw foods under cold dry storage. Results: The results
of the microbial sensitivity assay showed considerable positive responses to only 23
out of 39 EOs. P. armeniaca exhibited the most significant antimicrobial efficacy.
Different MIC values of extracted P. armeniaca oil were documented as a result of
strain variability of representative food-borne microorganisms. Extracted apricot EO
concentration delayed bacterial food spoilage at 1000 μg/ml while fungal spoilage
delayed at 2000 μg/ml. Total bacterial viable count (TVC) of raw food samples treated
with 1000 μg/ml oil decreased sharply when compared with TVC of samples not
treated with oil. Fungal growth was completely inhibited in samples treated with 2000
μg/ml oil. Statistical analysis showed a significant association between the MIC of P.
armeniaca EO and the growth of the 13 representative food-borne microorganisms, it
was mostly 500 μg/ml. Conclusion: The achieved study results support using of P.
armeniaca EO in controlling shelf-life of raw foods stored under dry cold conditions.
Other data
Title | Antimicrobial properties of 39 essential oils against thirteen foodborne microorganisms; efficacy and environmental hygiene of Prunus armeniaca in raw food preservation under cold storage | Authors | Magda Magdy Abd El-Salam ; Yassin, Sahar | Keywords | Antimicrobial efficacy, dry cold storage, essential oils, food-borne microorganisms, minimal inhibitory concentration, Prunus armeniaca, raw foods | Issue Date | 20-Sep-2014 | Publisher | GESDAV | Journal | Journal of Environmental and Occupational Science | DOI | 10.5455/jeos.20140904041308 |
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