Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

Journal ar
Food Science and Technology International
  • Volumen: 19
  • Número: 4
  • Fecha: 01 agosto 2013
  • Páginas: 357-364
  • ISSN: 10820132 15321738
  • Tipo de fuente: Revista
  • DOI: 10.1177/1082013212455185
  • Tipo de documento: Artículo
The aim of this study was to evaluate the combined effect of a previous mild heat treatment (15 min at 55 °C) with the use of antimicrobials, nisin and carvacrol, on the growth of Salmonella enteritidis and Salmonella senftenberg. Natural antimicrobials, alone or combined with a previous mild heat treatment, affected the growth of these two serovars in Tryptone Soy Broth at 37 °C. Increasing concentrations of carvacrol had a significant effect on both growth rate and lag phase duration of both strains. The time to reach stationary phase was almost doubled in the case of S. enteritidis when a concentration of 0.77 mM in carvacrol was added. For S. senftenberg the effect was smaller. The effect of nisin and of heat, applied individually, was lower for both microorganisms. A combination of 1.2 ¿M nisin with 0.77 mM carvacrol significantly delayed the growth of heat treated cells, compared to the control without antimicrobials, showing additive effects. © The Author(s) 2012.

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