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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL ECOLOGY AND SAFETY OF FRESH PRODUCE

Location: Environmental Microbial and Food Safety Laboratory

Title: The mechanism of bactericidal action of cinnamaldehyde and Sporan on Escherichia coli and Salmonella

Authors
item Yossa, Nadine
item Patel, Jitu
item Macarisin, Dumitru
item Millner, Patricia
item Murphy, Charles
item Bauchan, Gary
item Lo, Martin

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: March 30, 2012
Publication Date: April 19, 2012
Citation: Yossa, N., Patel, J.R., Macarisin, D., Millner, P.D., Murphy, C.A., Bauchan, G.R., Lo, M. 2012. The mechanism of bactericidal action of cinnamaldehyde and Sporan on Escherichia coli and Salmonella. BARC Poster Day. #57.

Technical Abstract: Foodborne illnesses associated with the consumption of fresh produce have increased in recent years. Escherichia coli O157:H7 and Salmonella have been implicated as pathogens involved in the illnesses. Previous research has indicated limited efficacy of chlorine as a produce wash in removing pathogens from fresh produce. Further, chlorine may also form harmful chlorinated compounds such as chloramines and trihalomethanes in water. Due to these limitations, there is a need for alternative sanitizers in reducing or eliminating pathogens from produce. We evaluated the effect of natural antimicrobials: cinnamaldehyde and Sporan on E. coli O157: H7 and Salmonella. A five strain cocktail of E. coli O157:H7 and Salmonella were inoculated in Luria-Bertoni broth (6 log CFU/ml) containing cinnamaldehyde or Sporan (800 and 1000 ppm) alone or in combination with 200 ppm acetic acid, and incubated at 37°C for up to 6 h. E. coli O157:H7 were undetectable after 1 h in presence of cinnamaldehyde whereas 0.23 log and 0.43 log CFU/ml Salmonella populations were recovered from LB broth containing 800 and 1000 ppm cinnamaldehyde, respectively. A 1000 ppm Sporan significantly reduced E. coli O157:H7 and Salmonella populations by 5.41 and 3.28 log cfu/ml, respectively after 4 h. The synergistic effect of acetic acid was not evident as it did not enhance the bactericidal activity of oils. Scanning and Transmission electron microscopy of oil-treated bacterial cells revealed cell structural damage and leakage of cellular content in E. coli O157:H7 and Salmonella, repsectively.

Last Modified: 12/20/2014
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