Feasibility and Efficacy Study of Spices in Meat Preservation

Stamford Journal of Microbiology Pub Date : 2022-12-20 DOI:10.3329/sjm.v12i1.63341

A. Banik, M. Abony, Z. Ahamed, M. Shishir

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Abstract

The systematic application of spices as natural food preservatives could be the key to withstanding different food-borne diseases and the frequent use of antibiotics could be reduced thereby. Eight indigenous spices were tested against six food-borne pathogens. The spice extracts were prepared by drying, grinding, and soaking into 95% ethanol and the antibacterial activity was evaluated by the well-diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by the broth dilution method. The feasibility of spices as natural meat preservatives was then assessed through the application. The ethanol extracts of the spices potentially inhibited the test organisms. Maximum activity (zone of inhibition- ZOI) was recorded for garlic (17.83±2.48 mm) followed by black pepper (17±8.9 mm), black cumin (15.83±10.87 mm), and ginger (15.16±7.68 mm). For pathogens, the most susceptible was B. cereus (19.57±8.05 mm) followed by Acinetobacter sp. (18.14±1.34 mm), E. coli (16.28±1.88 mm), S. aureus (14.28±9.91 mm), V. cholerae (10.85±7.94 mm) and Salmonella enterica ser. Typhi (6.85±8.55 mm). Garlic exhibited the most effective and consistent inhibitory activity whereas black cumin exhibited the highest activity against B. cereus (34 mm). These results were highly comparable to the commercial antibiotics, e.g. Meropenem (28 mm). Against the Salmonella spp., ginger, cumin, and garlic demonstrated moderate inhibition (16 mm) whereas complete resistance was observed against other spices. The lowest MIC and MBC were recorded for black cumin against B. cereus (32 mg/ml and 64 mg/ml, respectively). But garlic was found to be the best candidate due to its lowest mean MIC (85.33±33 mg/ml), and MBC (170.66±66 mg/ml). Black cumin, garlic, and black pepper were efficient in reducing the total viable count of meat at 72 hours and hence could be developed as natural food preservatives. Stamford Journal of Microbiology, Vol.12 (1) 2022: 31-36

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香料在肉类保鲜中的可行性及功效研究

香料作为天然食品防腐剂的系统应用是抵御各种食源性疾病的关键，从而减少抗生素的频繁使用。测试了八种本地香料对六种食源性病原体的抑制作用。通过干燥、研磨和95%乙醇浸泡制备香料提取物，并采用孔扩散法对其抑菌活性进行评价。采用肉汤稀释法测定最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。然后通过应用评估香料作为天然肉类防腐剂的可行性。香料的乙醇提取物潜在地抑制了试验生物体。大蒜(17.83±2.48 mm)、黑胡椒(17±8.9 mm)、黑孜然(15.83±10.87 mm)和姜(15.16±7.68 mm)的活性最高(抑制区- ZOI)。对病原菌最敏感的是蜡样芽孢杆菌(19.57±8.05 mm)，其次是不动杆菌(18.14±1.34 mm)、大肠杆菌(16.28±1.88 mm)、金黄色葡萄球菌(14.28±9.91 mm)、霍乱弧菌(10.85±7.94 mm)和肠沙门氏菌。伤寒(6.85±8.55 mm)。大蒜对蜡样芽孢杆菌的抑制效果最好，而黑孜然对蜡样芽孢杆菌的抑制效果最好(34 mm)。这些结果与商业抗生素，如美罗培南(28毫米)高度相似。对沙门氏菌，姜，孜然和大蒜表现出中度抑制(16毫米)，而对其他香料观察到完全抗性。黑孜然对蜡样芽孢杆菌的MIC和MBC最低，分别为32 mg/ml和64 mg/ml。大蒜的平均MIC最低(85.33±33 mg/ml)， MBC最低(170.66±66 mg/ml)，是最佳候选。黑孜然、大蒜和黑胡椒能有效降低肉在72小时内的总活菌数，因此可以作为天然食品防腐剂开发。微生物学杂志，Vol.12 (1) 2022: 31-36

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Stamford Journal of Microbiology

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