Abstract
The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in a wide spectrum of foods is a public health concern. Essential oil of clove (Syzium aromaticum) was investigated for its ability to inhibit the growth of this pathogen in food. Three strains of L. monocytogenes (106 cfu/g) were inoculated on fresh-cut salmon and stored (4C and 25C) for 2 weeks. The effect of clove oil (1% and 2%) on the growth of cells was determined. The results proved that all strains survived and grew at 4C and 25C. In addition, we noted that the growth was inhibited under storage conditions in the presence of clove oil (1% or 2%). Listeria counts in treated samples were 1-4 log(10) cfu/g less compared with controls at different intervals during storage. The results revealed the potential of clove oil as a natural preservative in fresh salmon.
PRACTICAL APPLICATIONS
Listeria monocytogenes continues to be a significant threat to the safety of the food supply. It was isolated from a variety of foods and ready-to-eat products and generated a serious public health problem. Because of its growth capacity at refrigerating temperatures and its survival in diverse environments, the control of L. monocytogenes is becoming a challenge.
Several agents were used to suppressing contamination by L. monocytogenes, such as the addition of biopreservatives and essential oil. Spices and herbs are commonly used in food preservation because they do not have a strong effect on food quality unlike chemical and synthetic compounds. Clove oil, contains eugenol which when tested on various agar media, has antimicrobial properties, and it was able to restrict the proliferation of L. monocytogenes in food products. For this reason, clove oil has good potential as an antilisterial substance in food preservation as it may be more acceptable to consumers.