Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: February 14, 2012
Publication Date: June 25, 2012
Citation: Yossa, N., Patel, J.R., Millner, P.D., Murphy, C.F. 2012. Antibacterial activity of cinnamaldehyde and Sporan against Escherichia coli O157:H7 and Salmonella. [abstract]. Annual Meeting of the Institute of Food Technologists. Paper No.035-24.
Fresh produce has been implicated as a vehicle of Escherichia coli O157:H7 and Salmonella infections in recent years. Consumers’ preference for natural ingredients has led to research on natural antimicrobials for controlling these foodborne pathogens on fresh produce. We evaluated the antimicrobial effect of 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.