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The H urdle Effect of B unium persicum Essential Oil, Smoke and NaCl for Controlling the L isteria monocytogenes Growth in Fish Model Systems
Author(s) -
Rabiey Soghra,
Hosseini Hedayat,
Rezaei Masoud
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12033
Subject(s) - food science , antimicrobial , chemistry , flavor , fish fillet , fish <actinopterygii> , microbiology and biotechnology , biology , fishery
Application of natural antimicrobial essential oils ( EO s) against foodborne pathogens has been recently developed due to consumer demand. In this study, at first step, the highest concentration of B unium persicum ( B lack zira) EO without any undesirable effect on sensory properties on fillet was determined, and then the antimicrobial effect of this EO at 0.05, 0.2 and 0.4% against L isteria monocytogenes was examined in fish model systems for 12 days at 4C. Fish peptone broth, kutum broth and cold smoked kutum broth were inoculated with 10 4 cfu/mL L . monocytogenes. B lack zira EO demonstrated strong inhibitory activity against L . monocytogenes in fish peptone broth, this efficacy significantly decreased in kutum and cold smoked kutum broth ( P < 0.05). B lack zira EO performance significantly stimulated in broth with 4% NaCl . L . monocytogenes growth rate in cold smoked kutum broth was significantly lower than in kutum broth. Combination of B lack zira EO , smoke component, NaCl and low temperature as a H urdle system has noticeable inhibition on L . monocytogenes growth. Practical Applications L. monocytogenes is one of the most important biological hazards in marine products and control of this foodborne pathogen via application of antimicrobial EO s could have a great impact on safety promotion of sea foods. This study focused on B. persicum ( B lack zira) because of its pleasant and proper flavor which supports the application of this EO in fish and fish products traditionally from the past times till now. The demonstrated antibacterial activity of B. persicum EO against L. monocytogenes , recommends its application as a natural food preservative. Moreover synergistic effect between NaCl , smoke compounds and the EO in a H urdle system increased the antibacterial activity of B lack zira against L. monocytogenes .