Open AccessThe Effect of Aqueous Extract of Saffron (Crocus sativus L. Stigma) on the Behavior of Salmonella Typhimurium in A Food Model during Storage at Different Temperatures
Author(s) -
Soghra Valizadeh,
MirHassan Moosavy,
Alireza Ebrahimi,
Afshin Akhondzadeh Basti,
Razzagh Mahmoudi,
Seyed Amin Khatibi
Publication year - 2022
Publication title -
journal of nutrition and food security
Language(s) - English
Resource type - Journals
eISSN - 2476-7425
pISSN - 2476-7417
DOI - 10.18502/jnfs.v7i1.8534
Subject(s) - crocus sativus , minimum bactericidal concentration , minimum inhibitory concentration , food science , salmonella , preservative , antimicrobial , chemistry , shelf life , food preservatives , bacteria , traditional medicine , biology , microbiology and biotechnology , botany , medicine , genetics
Background: Given the concerns about the use of chemical preservatives in food, the consumers and producers have been interested in natural alternatives, such as plant essential oils and extracts. Since there are limited studies about the effect of saffron (Crocus sativus L.) on the behavior of foodborne pathogens in food models, this study aimed to determine the inhibitory effect of aqueous extract of saffron stigma on the growth behavior of Salmonella Typhimurium (S. Typhimurium) in commercial barley soup (as a food model) during storage at different temperatures. Methods: The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were determined against S. Typhimurium using broth microdilution method. The growth of S. Typhimurium was investigated in the presence of this extract in commercial barley soup during 12 days of storage at 10, 20, and 30 °C. Results: The MIC and MBC values for saffron extract against S. Typhimurium were 100 and >200 mg/ml, respectively. Also, the saffron extract at a concentration of 200 mg/ml and temperature of 10 °C had the highest inhibitory effect on the growth of bacteria in commercial barley soup during storage. Conclusion: According to the results of this study, the antimicrobial effect of this extract increased in a dose-dependent manner against this bacterium. Therefore, the use of proper concentrations of this extract together with appropriate storage temperature can have an appropriate inhibitory effect on the growth of this bacterium, improving food safety shelf life.