Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

NESciences, 2019, 4(1): 65-75 - RESEARCH ARTICLE Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream Özüm Özoğlu1* and Evrim Güneş Altuntaş2 Department of Food Engineering, Faculty of Agriculture, Uludağ University, 16059 Bursa, Turkey 2 Ankara University, Biotechnology Institute, System Biotechnology Advanced Research Unit Tandoğan Campus, 06560, Ankara, Turkey Abstract In this study, a herbal liquid extract mixture (ASATİM® ST 1412; recommended for milk-based product and whipped cream by company, Kayseri, Turkey) was used to exhibit the inhibitory effect on Salmonella Enteritidis growth in whipped cream. For this aim, 8 different groups (K1, K2, K3, K4, K5, 0.1%, 1%, 10%) were designed and the samples were left 1 to 3 hours at room temperature. Then, the bacterial counts were obtained. The experiment was performed in duplicate. In the first experiment number of the bacteria of whipped cream (K1) showed roughly 1 logarithmic unit rising as from 4.6 to 5.5 in 3 hours. Calculated results were at the end of the 3rd hour for cream added Salmonella and the herbal liquid extract mixture of 0.1%, 1%, 10% to the samples; 3x10 7cfu/g, 2.05x108cfu/g and 1.3x105cfu/g respectively for the first experiment. Then, in the results of second experiment these values were found as <10 8cfu/g, 4.5x108cfu/g and 3.5x104cfu/g respectively. Thus, 10% ratio herbal liquid extract mixture was much more effective on Salmonella growth than the other ratios. According to the results of this study, the commercial herbal liquid extract mixture is an alternative and natural method for precluding Salmonella growth in whipped cream. 1 Keywords: Salmonella, whipped cream, herbal liquid, extract mixture Article history: Received 07 September 2018, Accepted 26 November 2018, Available online 31 January 2019 Introduction Pastry products with cream are commonly used in the food and confectionery industries (Sharifzadeh, Hajsharifi-Shahreza, & Ghasemi-Dehkordi, 2016). Some foods like muscle meat * Corresponding Author: Özüm Özoğlu, e-mail: Natural and Engineering Sciences 66 have natural barriers which prevent or delay to the attack of microorganisms on the inner parts, while desserts and cakes containing milk or cream which are milk-based products are suitable media with high nutrient content, water activity (a w) and pH values for microbial growth (Sharifzadeh et al., 2016; Alişarlı et al., 2002). Besides, pastry creams tend to contamination with several pathogenic microorganisms because of their ingredients and production methods like using raw cream (Sharifzadeh et al., 2016; Alişarlı et al., 2002; Ray, 2004; Pajohi-Alamoti et al., 2016; Kotzekidou, 2013). Therefore; pastry cream is the main cause of food poisoning among humans that is an important and common problem all around the world and Salmonella is one of the major pathogenic microorganisms in the pastry cream (Sharifzadeh et al., 2016; Ray, 2004; PajohiAlamoti et al., 2016). Salmonella is a member of Enterobacteriaceae family, Gram-negative, nonsporulating, mesophile, facultative anaerobic microorganism and has more than 2000 serovars (Ray, 2004; Mahmoud, 2012). Although Salmonella is sensitive to low pH, some strains can survive in low pH due to fact that they have acid-resistance (Ray, 2004). Salmonella is a heat-sensitive pathogen and it can be eliminated with heat processes (Mahmoud, 2012; Kavaz Yüksel & Yüksel, 2015). This pathogen is found in the environment such as water, soil, sewage and gastrointestinal tract of animals and humans (Ray, 2004; Mahmoud, 2012). Meat, poultry, fish, egg, milk, dairy products, fruits and vegetables are transmission vector of Salmonella (Ray, 2004; Kotzekidou, 2013; Mahmoud, 2012; Kavaz Yüksel & Yüksel, 2015; Paião et al., 2013; Newell et al., 2010; Holliday et al., 2003). The most common recorded cause of diarrheal illnesses is Salmonella contagion in industrialized countries and all over the world (Ray, 2004; Kotzekidou, 2013; Mahmoud, 2012). In addition to that, the Ministry of Health in Italy was reported that Salmonella was the most important reason of the outbreaks (Argenio et al., 1999). Salmonella causes to Salmonellosis (Salmonella infection), which is infected by consuming Salmonella-contaminated foods and it can be fatal (Ray, 2004; Kotzekidou, 2013; Mahmoud, 2012; Kavaz Yüksel & Yüksel, 2015; Paião et al., 2013; Newell et al., 2010; Holliday et al., 2003). Therefore, it is essential to apply microbial control to foods such as pastry cream, which are suitable media for Salmonella growth based on both health and industrial prospects (Pajohi-Alamoti et al., 2016; Mahmoud, 2012). While Salmonella infection is prevented with lots of different methods, including adding antibiotic or antimicrobial compounds such as spice or essential oil (Mahmoud, 2012; Kavaz Yüksel & Yüksel, 2015; Paião et al., 2013), last studies have been focused on using spice liquid extract for preventing Salmonella growth, because of increasing antibiotic resistance of some food borne Salmonella strains (Mahmoud, 2012; Amrutha et al., 2017; Bernbom et al., 2009; Mahgoub et al., 2013; Perumalla & Hettiarachchy, 2011; Sanchez et al., 2006; Kelati et al., 2017). A chemical compound of the plant extract or essential oils has various important antimicrobial ingredients which are terpenoides, phenols, alkaloids and flavanoids (Mahmoud, 2012; Botsoglou et al., 2003; Exarchou et al., 2002; Burt et al., 2007). These components have a hydrophobicity which provides them to divide in the lipids of the cell membrane and mitochondria making them more permeable (Mahmoud, 2012; Burt et al., 2007). An example of these plants is a garlic (Allium sativum) that is used against to pathogenic bacteria, including Salmonella, especially in fish products (Bernbom et al., 2009; Kumar & Berwal, 1998). The other examples to benefit from antibacterial characteristics of medicinal and aromatic plants’ extracts as Rumex acetosella, Achillea millefolium, Plantago Lanceolata (Burt et al., 2007; Kokoska et al., 2002; Macit & Köse, 2015; Shale et al., 1999; Stewart, 1996; Yaldız et al., 2010). Rumex acetosella is used as digestive, nutritive and cure of Natural and Engineering Sciences 67 wounds and bruises. But also its leave extract has antibacterial activity on both of Gram-negative and Gram-positive bacteria such as Micrococcus luteus, Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermis, Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumoniae (Hızlısoy et al., 2010; Shale et al., 1999). Achillea millefolium is consumed as painkiller, diuretic, antiviral, vermifural, antifebrile, neuroleptic, cure of prostate and as many similar treatment (Hızlısoy et al., 2010; Yaldız et al., 2010). In addition to these, extract of Achillea millefolium is effective on bacteria such as Bacillus cereus and Staphylococcus aureus (Kokoska et al., 2002). Plantago Lanceolata is used for cure of wo (...truncated)