Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

Weerakkody, Nimsha S., Caffin, Nola, Dykes, Gary A. and Turner, Mark S. (2011) Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp. Journal of Food Protection, 74 7: 1119-1125. doi:10.4315/0362-028X.JFP-11-052


Author Weerakkody, Nimsha S.
Caffin, Nola
Dykes, Gary A.
Turner, Mark S.
Title Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp
Formatted title
Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp
Journal name Journal of Food Protection   Check publisher's open access policy
ISSN 0362-028X
1944-9097
Publication date 2011-07-01
Year available 2011
Sub-type Article (original research)
DOI 10.4315/0362-028X.JFP-11-052
Open Access Status Not yet assessed
Volume 74
Issue 7
Start page 1119
End page 1125
Total pages 7
Place of publication Des Moines, IA, United States
Publisher International Association for Food Protection
Language eng
Abstract Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8 degrees C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4 degrees C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8 degrees C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.
Formatted abstract
Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8°C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4°C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8°C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.
Keyword Shelf-life
Antibacterial properties
Products
Galangal
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
 
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