Antimicrobial activities of chive against Salmonella in chicken soup, beef broth and sesame salad dressing

AGFD 106

S. A. Ibrahim, ibrah001@ncat.edu1, T. S. F. Tse1, C. W. Seo, seoc@ncat.edu1, H. Yang, hyang@ncat.edu1, and A. M. Fraser, angela_fraser@ncsu.edu2. (1) Food Science and Nutrition, North Carolina A&T State University, Greensboro, NC 27411-1064, (2) Department of Family and Consumer Sciences, NC State University, Raleigh, NC 27695-7605
Natural plant ingredients have been shown to be useful antimicrobial agents against foodborne pathogens. The objective of this study was to examine the effect of chives on the survival and growth of salmonella in different food systems -- chicken soup, beef broth, and sesame salad dressing. All food samples were purchased from a local store in Greensboro, NC, and divided into two portions. One was treated with chive extract at 2% (wt/wt); the second was used as a control. Both portions were inoculated with a mixture of 38 strains of salmonella to achieve an inoculum level of 2 log cfu/g. Samples were stored at 37 C, collected at 0, 24 and 48 hrs, stomached for 120 seconds, serial diluted, and plated onto TSA and XLD agar plates. Plates were incubated at 35C for 24 hrs. This experiment was performed in triplicate. Results showed that chives inhibit salmonella in chicken soup and beef broth. Salmonella populations in control samples was over 7.00 log/g. Salmonella populations in treated samples were below the detectable level. In the sesame salad dressing, the Salmonella population was low in both treated and control samples, however, the death rate was higher in the treated samples. These results suggest that chives could control the growth of salmonella in different food systems.

 

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Division of Agricultural & Food Chemistry

The 232nd ACS National Meeting, San Francisco, CA, September 10-14, 2006