Normal view MARC view ISBD view

Inhibitory effect of some spice extracts on listeria monocytogenes in minced meat [electronic resource].

By:

Abd El-Malek, A M

Contributor(s):

Language: engbara Description: p.65-87Other title:

التأثير المثبط لمستخلصات بعض التوابل على ميكروب الليستيريا مونوسيتوجينيس فى اللحم المفروم [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2006 v. 52 (110) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Assiut Veterinary Medical Journal 2006.v.52(110)Summary: Listeria monocytogenes is of great concern to the food industry, especially in foods stored under refrigerated conditions where, unlike most food-borne patl1ogens, L. monocytogenes is able to multiply so this investigation was conducted to study the inhibitory effect of some spice extracts namely thyme, sumac and black pepper commonly used in food industry on the growth of this pathogen. Three diffi:rent concentrations (2.5, 5 and 10%) of the spice extracts were u:;ed. Two different procedures were carried out to evaluate the inhibi:ory effect of these spice extracts, agar cup method and food model. In, agar cup method, the obtained results showed that the lowest concentration which produced inhibitory effect on the growth ofthis pathogen with inhibition zone of 15mm were of sumac and thyme 2.5%. In the second procedure on food model (minced meat) stored at 3 °C for 7 days, the results revealed that the lowest concentration which exhibited a great decline in counts of L. monocytogenes after 7 days of storage by log 1.9 cfu/g was sumac 5% (in comparison to control).

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

Listeria monocytogenes is of great concern to the food industry, especially in foods stored under refrigerated conditions where, unlike most food-borne patl1ogens, L. monocytogenes is able to multiply so this investigation was conducted to study the inhibitory effect of some spice extracts namely thyme, sumac and black pepper commonly used in food industry on the growth of this pathogen. Three diffi:rent concentrations (2.5, 5 and 10%) of the spice extracts were u:;ed. Two different procedures were carried out to evaluate the inhibi:ory effect of these spice extracts, agar cup method and food model. In, agar cup method, the obtained results showed that the lowest concentration which produced inhibitory effect on the growth ofthis pathogen with inhibition zone of 15mm were of sumac and thyme 2.5%. In the second procedure on food model (minced meat) stored at 3 °C for 7 days, the results revealed that the lowest concentration which exhibited a great decline in counts of L. monocytogenes after 7 days of storage by log 1.9 cfu/g was sumac 5% (in comparison to control).

Summary in Arabic.

There are no comments on this title.

to post a comment.