Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety

Current Research in Nutrition and Food Science Journal Pub Date : 2023-12-31 DOI:10.12944/crnfsj.11.3.30

Phattaraporn Lertchirakarn, Rattana Muangrat

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Abstract

The study was conducted to investigate the inhibitory effects of certain natural substances (finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom) against Salmonella typhimurium, a type of bacteria known to cause foodborne illnesses. The result showed that finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom exhibited strong inhibitory effects against S. typhimurium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated. MIC values ranged from 0.049 to 0.781 µl/ml, and MBC values ranged from 0.049 to 6.250 µl/ml. Furthermore, the study aimed to develop mathematical models that accurately describe S. typhimurium survival in the presence of these essential oils. By understanding how the S. typhimurium respond to the oils over time, it was found that the mathematical models accurately described bacterial survival, with the modified Gompertz model fitting for finger root essential oil and the Weibull and modified Gompertz models suitable for the other oils. Additionally, the study sought to evaluate the practical viability of incorporating these essential oils into salad cream formulations, primarily aiming to assess their potential in reducing S. typhimurium counts and ensuring compliance with established quality standards. Specifically, the inclusion of finger root, clove, lemongrass, cardamom, and the combination of lemongrass with cardamom in salad cream formulations, maintained at a controlled temperature of 4 °C, yielded positive outcomes, meeting the required quality standards. Importantly, the presence of S. typhimurium was rendered undetectable, and an overall reduction in microbial count was observed when compared to cream formulations lacking these essential oils. This study effectively underscores the potential of the examined essential oils as natural antimicrobial agents suitable for incorporation in food products

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四种香料精油对鼠伤寒沙门氏菌的抗菌功效：数学模型及在提高沙拉奶油安全性中的应用

该研究旨在探讨某些天然物质（指根、丁香、柠檬草、豆蔻以及柠檬草与豆蔻的组合）对鼠伤寒沙门氏菌的抑制作用，鼠伤寒沙门氏菌是一种已知可导致食源性疾病的细菌。结果表明，指根、丁香、柠檬草、小豆蔻以及柠檬草与小豆蔻的组合对鼠伤寒沙门氏菌有很强的抑制作用。对最低抑菌浓度（MIC）和最低杀菌浓度（MBC）进行了评估。MIC 值范围为 0.049 至 0.781 µl/ml，MBC 值范围为 0.049 至 6.250 µl/ml。此外，该研究还旨在建立数学模型，以准确描述伤寒杆菌在这些精油中的存活情况。通过了解鼠伤寒杆菌随着时间的推移对精油的反应，研究发现数学模型能准确描述细菌的存活率，改良贡珀兹模型适合指根精油，Weibull 和改良贡珀兹模型适合其他精油。此外，该研究还试图评估在沙拉奶油配方中添加这些精油的实际可行性，主要目的是评估它们在减少鼠伤寒杆菌数量和确保符合既定质量标准方面的潜力。具体来说，在温度控制在 4 °C 的沙拉酱配方中加入指根、丁香、柠檬草、小豆蔻以及柠檬草与小豆蔻的组合，都能产生积极的效果，达到所要求的质量标准。重要的是，与缺乏这些精油的奶油配方相比，伤寒杆菌的存在变得不可检测，微生物数量总体上也有所减少。这项研究有效地强调了所研究的精油作为天然抗菌剂的潜力，适合添加到食品中。

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Current Research in Nutrition and Food Science Journal

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