Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

Bowles, Bobby L.; Williams, Aaron C.; Marmer, Benne S.; Juneja, Vijay K.

doi:10.1006/fmic.1996.0067

Cited by 2 publications

(1 citation statement)

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“…Previous studies have demonstrated that leaf essential oils of the cinnamaldehyde had excellent antitermite, antibacterial, antimite, antimildew, antimosquito, and antipathogenic activities (Chang et al, 2001;Cheng et al, 2004;Lee et al, 2005). Cinnamaldehyde also inhibited the growth of Clostridium botulinum (Bowles et al, 1997), Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium (Helander et al, 1998) in liquid media. E. coli O157:H7 and Listeria monocyotogens were inhibited when 1000 ppm eugenol was added in Tryptic soy broth (Blaszyk and Holley, 1998).…”

Section: Introductionmentioning

confidence: 93%

Inactivation ofSalmonellain Organic Soil by Cinnamaldehyde, Eugenol, Ecotrol, and Sporan

Yossa

Patel

Millner

et al. 2011

Foodborne Pathogens and Disease

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Salmonella can survive in soil for months to years; consequently, soil can be a preharvest source of contamination of produce. Elimination of Salmonella with natural products and processes such as essential oils is important to prevent infection among consumers. Essential oils (distilled extract from plants) have been mainly evaluated in liquid medium and foods in which minimum inhibitory concentration is determined. However, there are no reports describing the impact of essential oils in soil, especially organic soil. We evaluated essential oils for controlling Salmonella enterica serovars in organic soil. Two essential oils (cinnamaldehyde and eugenol), two bio-pesticides (Ecotrol and Sporan), and an organic acid (20% acetic acid) at 0.5%, 1.0%, 1.5%, and 2.0% were mixed with organic sandy soil and inoculated with six different serovars of S. enterica separately. Soils were incubated at room temperature, and samples obtained at 1, 7, and 28 days were enumerated to determine survival. The bactericidal effect of cinnamaldehyde was evident at 0.5%, 1.0%, 1.5%, and 2.0% and during all times of incubation. Overall, Salmonella Negev was the most sensitive strain to oils resulting in significant reductions compared with other strains. Increases in oil concentration resulted in further reduction of Salmonella with all oils used in the study. Up to six log reductions in Salmonella serovars Typhimurium, Negev, and Newport were found after 1 day when cinnamaldehyde, Ecotrol, eugenol, Sporan, or acetic acid was used at 2% level. This study shows the potential use of essential oils to effectively reduce Salmonella populations in soil. The significant reduction of Salmonella could greatly reduce potential contamination of fresh organic produce inadvertently contaminated by soil.

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Section: Introductionmentioning

confidence: 93%

Inactivation ofSalmonellain Organic Soil by Cinnamaldehyde, Eugenol, Ecotrol, and Sporan

Yossa

Patel

Millner

et al. 2011

Foodborne Pathogens and Disease

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Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin

Cerf¹,

Koutsoumanis²,

Nguyen-Thé³

et al. 2012

EFSA Journal

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This Opinion reviews the factors that affect microbial survival and growth in composite products, and in foods in general. It concludes that the main factors to be considered are: water activity, pH, temperature and duration of storage, processing, and intensity and duration of other non-thermal physical processes applied. Prevalence and concentration of the pathogens in food are important to determine the risk for consumers. The opinion presents a review of the quantitative microbiology models and databases that can be used to provide quantitative estimations of the impact of the above factors on the survival and growth of the main bacterial pathogens. In composite products, migration and diffusion of moisture and substances among the ingredients may change their physico-chemical parameters, particularly at the interfaces. Therefore, the assessment of the risk posed by composite products needs to consider the combinations of parameters most permissive to survival and growth of pathogens. Two complementary approaches are proposed for the identification and profiling of microbiological hazards in different specific composite products. The first one is based on past outbreaks and prevalence of hazards in the products and leads to the conclusion that the most frequent hazard-composite product combinations are Salmonella in cakes and bakery products. The second one consists in decision tools based on the impact on the pathogens of food composition and food processing. Categorisation of the risk for composite products requires information on their composition, processing and further handling, which can largely differ for foods belonging to the same category. Further conditions may influence the risk and should be verified, i.e. hygienic conditions during preparation of the composite products and their ingredients, shelf-life conditions, and reliability of cooking by consumers to inactivate pathogens. The decision tools developed apply to all composite products considered by the mandate, as well as to all other foods. © European Food Safety Authority, 2012 KEY WORDSComposite product, food-borne pathogens. SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) was asked to deliver a Scientific Opinion on public health risks represented by certain composite products containing food of animal origin.Currently, imports into the EU of composite products are subject to specific rules in relation to both public health and animal health aspects. Some derogations currently apply to those rules, and there is a need for the European Commission to develop harmonised risk-based public health rules for import of those composite products for which controls are not currently prescribed. Therefore, the European Commission requested EFSA to recommend/identify physico-chemical parameters for certain composite products containing no meat and/or less than 50% of products of animal origin that could be relevant for the growth/survival of pathogenic microorganisms of public health importan...

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Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

Cited by 2 publications

References 20 publications

Inactivation ofSalmonellain Organic Soil by Cinnamaldehyde, Eugenol, Ecotrol, and Sporan

Inactivation ofSalmonellain Organic Soil by Cinnamaldehyde, Eugenol, Ecotrol, and Sporan

Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin

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