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Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract
Author(s) -
Olaimat Amin N.,
AlHoly Murad A.,
AbuGhoush Mahmoud H.,
Osaili Tareq M.,
AlNabulsi Anas A.,
Rasco Barbara A.
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13803
Subject(s) - shigella flexneri , shigella sonnei , food science , microbiology and biotechnology , shigella , citric acid , inoculation , chemistry , biology , biochemistry , escherichia coli , horticulture , gene
Hummus (chickpea dip) is a ready‐to‐eat product that may pose a significant risk to human if pathogens are present. Several organisms including Shigella spp. have been isolated from hummus. However, studies on the survival and inhibition of Shigella spp. in food are scarce. This study investigated the growth pattern of Sh. sonnei and Sh. flexneri in hummus at different temperatures (4, 10, and 24 °C). Additionally, the inhibitory activity of different concentrations of citric acid (CA) (0.5%, 1.0%, and 2.0%) and garlic extract (GE) (1.0%, 2.0%, and 3.0%) against Sh. sonnei and Sh. flexneri inoculated into hummus and stored at 4 and 10 °C was investigated. Both Shigella spp. survived well at 4 °C, while both grew to >7.0 log 10 after 4 d at 10 °C or 1 d at 24 °C. At 4 °C, CA at 0.5% and 1.0% resulted in a slight reduction in the count (approximately 1.0 log 10 ); a complete elimination of Sh. sonnei was attained by using 2.0% CA. However, approximately 3.0 log 10 reduction in Sh. sonnei was obtained at 10 °C. For Sh. flexneri , CA at 0.5% and 1.0% resulted in a bacteriostatic inhibition. GE at 1.0% and 2.0% resulted in approximately 1.0 to 2.0 log 10 reduction in Sh. sonnei count at 4 °C, while at 3.0% GE, approximately 4.0 and 3.0 log 10 reductions were obtained at 4 and 10 °C, respectively. In comparison, the 2.0% and 3.0% GE resulted in a bacteriostatic effect against Sh. flexneri at 4 and 10 °C.