Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us 44-7452-259145

Use of plant essential oils to inhibit Salmonella enterica in Hummus

Joint Event on 2nd International Conference on Food Safety and Hygiene & 7th International Conference on Nutrition, Food Science and Technology
March 07-09, 2019 | London, UK

Mahmoud Abughoush

Hashemite University, Jordan

Scientific Tracks Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C1-005

Abstract:

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. Salmonellainoculated 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.

Biography:

Mahmoud Abughoush has completed his PhD in food chemistry, food safety and processing 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-mail: [email protected]

PDF HTML
Get the App