Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 °C

Huiyun Zhang, Baohua Kong, Youling L. Xiong, Xu Sun

Research output: Contribution to journalArticlepeer-review

155 Scopus citations

Abstract

The antimicrobial activity of 14 spice extracts against four common meat spoilage and pathogenic bacteria (Listeria monocytogenes, Escherichia coli, Pseudomonas fluorescens and Lactobacillus sake) was screened in cultured media (experiment 1). The results showed that individual extracts of clove, rosemary, cassia bark and liquorice contained strong antimicrobial activity, but the mixture of rosemary and liquorice extracts was the best inhibitor against all four types of microbes. Subsequently, mixed rosemary/liquorice extracts were spray-applied to inoculated fresh pork in modified atmosphere packaging (experiment 2) and to inoculated ham slices in vacuum packaging (experiment 3). The meat samples were stored at 4 °C over a 28-day period and microbial growth was monitored regularly. The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 logs, the MAB decreased 2.7, 2.9 and 3.1 logs, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 logs and the total coliform count decreased 0.6, 0.8 and 1.2 logs, corresponding to 2.5, 5.0 and 10.0 mg/ml of spray, respectively, when compared to control (P < 0.05). The number of L. monocytogenes on ham slices decreased 2.5, 2.6 and 3.0 logs, the MAB plate counts decreased 2.9, 3.0 and 3.2 logs and the LAB counts decreased 2.4, 2.6 and 2.8 logs (P < 0.05), respectively, after 28-days, by the same levels of mixed rosemary/liquorice extract treatments. The results demonstrated strong potential of mixed rosemary and liquorice as a natural preservative in fresh pork and ham products.

Original languageEnglish
Pages (from-to)686-692
Number of pages7
JournalMeat Science
Volume81
Issue number4
DOIs
StatePublished - Apr 2009

Bibliographical note

Funding Information:
This study was a joint project between Northeast Agricultural University (China) and University of Kentucky (USA), which was supported by a grant from the Science Foundation of Harbin for overseas researcher (Grant No. RC2006LX020003) and by the Innovative Research Team Fund at the Northeast Agricultural University.

Keywords

  • Antimicrobial
  • Ham slices
  • Listeria monocytogenes
  • Pork
  • Spice
  • Spoilage and pathogenic bacteria

ASJC Scopus subject areas

  • Food Science

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