Antimicrobial efficacies of plant extracts and sodium nitrite against Clostridium botulinum

Heat-sensitizing effects of plant extracts on Clostridium spp. spores

“…Initial works conducted by the authors showed that licorice extract induced antibotulinal activities on the spores and vegetative cells of various Clostridium spp. in growth medium, having minimum inhibitory concentration of as low as 0.05% (Cui, Gabriel, & Nakano, 2010). Moreover, licorice extract might have also exhibited an anti-germination property that prevented spore outgrowth in the plating medium as similarly observed for nisin (Scott & Taylor, 1981).…”

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

“…Because the USDA generally views spice extracts and flavoring constituents as natural ingredients used for flavoring purposes, many of these products have been reported to provide measurable antimicrobial properties and may offer some potential for supplemental antimicrobial control in naturally cured meat products (Cui, Gabriel, & Nakano, 2010;Oussalah, Caillet, Saucier, & Lacroix, 2007;Zhang, Kong, Xiong, & Sun, 2009). However, practically speaking, the potential of many spice extracts as antimicrobials for food often is limited due to the flavor intensity that limits the concentrations that may be added to food products.…”

Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

“…The synergetic effect of NaNO 2 and EOs is important for food companies as it caused to use both of them at lower concentration. Lower nitrite is preferable for consumers and lower EO is promising for not influencing (affecting) the sensorial properties of food products, especially meats (Cui et al 2010). In this study, it was found that high nitrite concentration (more than 160 ppm) may not be necessary to be used in combination with high EOs concentration to inhibit the growth of L. monocytogenes in sausage meat (Fig.…”