KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Access type: UnknownSubject: search.filters.subject.Salmonella

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Control of salmonella rissen and staphylococcus aureus in fermented beef sausage by a combination of cinnamon and mace oils
    (2012-12-01)
    Nanasombat, Suree
    ;
    Wimuttigosol, Pornpan
    The antibacterial effect of cinnamon and mace oils on different food model media was evaluated. All pathogenic bacteria tested (Salmonella Senftenberg, Salmonella Rissen, Staphylococcus aureus and Listeria monocytogenes) were sensitive to cinnamon oil on sausage agar (0.063 mg.mL<sup>-1</sup> minimum inhibitory concentrations; MIC), but the spoilage bacterium, Pseudomonas fluorescens was susceptible to this oil on meat agar (0.015 mg.mL<sup>-1</sup> MIC). However, S. Rissen was the most resistant bacterium to mace oil on sausage agar (22 mg.mL<sup>-1</sup> MIC). Most of the lactic acid bacteria tested (Pediococcus pentosaceus, Lactococcus lactis, Enterococcus faecalis and Enterococcus faecium) were more resistant to mace oil as compared to cinnamon oil. Then, the effect of mixed cinnamon and mace oils at different concentrations on the survival of S. Rissen and Staph. aureus in fermented beef sausages was studied. A cinnamon (1,008 ppm) and mace (1,375 ppm) oil combination effectively decreased Staph. aureus viable counts in fermented beef sausages by 3.70 log CFU.g<sup>-1</sup> at the end of fermentation (96 h). However, cinnamon oil (252 ppm) with mace oil (1,375 ppm) was sufficient to decrease viable S. Rissen cells to below detection level (less than 1 log CFU.g<sup>-1</sup>) in fermented sausages.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Control of pathogenic bacteria in raw pork using organic acid salts in combination with freezing and thawing
    (2009-07-01)
    Nanasombat, Suree
    ;
    Chooprang, Kanyarat
    The effect of sodium lactate, sodium acetate and potassium sorbate on growth inhibition of seven bacterial species: Escherichia coli, Listeria monocytogenes, Pseudomonas fluorescens, Salmonella Rissen, Sα lmonellα Typhimurium, Staphylococcus aureus and Yersinia enterocolitica was investigated by determining the minimum inhibitory concentration (MIC) values at pH 4.5-7.0. Sodium lactate and potassium sorbate provided overall greater inhibition to all tested bacterial strains in comparison with sodium acetate. At a low pH level (4.5-5.5), sodium lactate was more effective in inhibiting most tested bacteria than at a high pH level (6.0-7.0). The most sensitive bacteria to sodium lactate at pH 4.5 were L. monocytogenes and E. coli. Potassium sorbate had good inhibitory activity against E. coli and P. fluorescens at pH 4.5-5.0. The pH value had less effect on the antibacterial action of sodium acetate particularly at pH 5.0-6.5. Y. enterocolitica was the most sensitive strain to sodium acetate at pH 4.5-7.0. The effect of these organic acid salts in combination with freezing (-23±2°C for 72 h) and slow thawing on the survival of Salmonella Rissen and S. aureus in pork was investigated. Survival cells of Salmonella Rissen and S. aureus decreased as the freezing time increased. Of all the tested organic acid salts, potassium sorbate showed the greatest inhibitory effect on Salmonella Rissen, while sodium lactate inhibited S. aureus well. These organic acid salts provided a synergistic effect with freezing and thawing on lowering survival of both bacterial species.