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Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus.

Abstract：

:The antimicrobial effects of spices and herbs from 18 plant species were examined on a foodborne pathogen, Vibrio parahaemolyticus, with the use of combinations of temperatures and nutrient levels. Basil, clove, garlic, horseradish, marjoram, oregano, rosemary, and thyme exhibited antibacterial activities at incubation of 30 degrees C, while with the exception of horseradish, the same spices and additional 7 species exhibited the activities at 5 degrees C. The lowest MIC (minimum inhibitory concentration) was 0.125% observed in clove and marjoram at 30 degrees C in a nutrient rich medium. Lowering of incubation temperature produced little effect on the MICs except for turmeric. The decreasing of the MIC in turmeric appeared to be basically attributed to the sensitivity of the bacterium to coldness. In nutrient poor medium, the lowest was 0.001 and 0.00025% in marjoram at 30 degrees C and at 5 degrees C, respectively. The sensitivity to several spices and herbs was similar among different clinical serotypes including the emerging strain O3:K6. These results suggest that the spices and herbs can be practical for protecting seafood from the risk of contamination by V. parahaemolyticus and used in hurdle technology with low temperature.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Yano Y,Satomi M,Oikawa H

doi

10.1016/j.ijfoodmicro.2006.04.031

subject

Has Abstract

pub_date

2006-08-15 00:00:00

pages

6-11

issue

1

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(06)00261-3

journal_volume

111

pub_type

杂志文章

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