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allied
academies
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Use of plant essential oils to inhibit
Salmonella
enterica in Hummus
Mahmoud Abughoush
Hashemite University, Jordan
Aims:
Screen the antimicrobial activity of different essential
oils against
Salmonella
and investigate the inhibitory effect
of cinnamon or thyme oils against
Salmonella
and mesophilic
aerobic bacteria (MAB) in hummus.
Methods and Results:
Different essential oils (thyme,
sage, cardamom, laurel, rosemary, cinnamon, ginger, fir)
were tested against 5
Salmonella
serotypes.
Salmonella
-
inoculated Hummus was treated with 0.5 to 1.5% thyme or
cinnamon oils (which exhibited the highest antimicrobial
activity using disc-diffusion method with inhibition zones
of 22.5-38.5 mm in diameter) and stored at 4 or 10°C.
Salmonella
cells were not detected in Hummus treated
with 0.5-1.0% cinnamon oil by 7 and 1 d, respectively, at
4 or 10°C. Cinnamon oil at 0.5-1.5% reduced the MAB in
Hummus by 1.3-4.6 log CFU/g at 4 °C. However, addition
of 0.5-1.5% thyme oil into Hummus reduced
Salmonella
by 1.0-2.9 log CFU/g, respectively, at 4°C by 10 d. Thyme
oil also inhibited growth of MAB in Hummus and the count
remained constant until the end of storage period at 4°C.
While at 10°C, thyme oil showed lower inhibitory effect.
Conclusion:
Cinnamon and thyme oils were effective in
inhibiting
Salmonella
in Hummus.
Significance and Impact of Study:
Using cinnamon and
thyme oil may improve the safety and extend the shelf-life
of Hummus.
Speaker Biography
MahmoudAbughoushhascompletedhisPhD infoodchemistry,foodsafetyandprocessing
in 2003 from Kansas State University / USA in the field of food science. He is associate
professor at the Hashemite University / Jordan. He has published more than 30 papers in
reputed journals. Now, Abughoush is the Dean of applied and Medical Science College at
the Hashemite University, Jordan
.
e:
abulaith@hu.edu.joMahmoud Abughoush
, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-005