Abstract
The purpose of this study was to evaluate the microbial effect of dried sage (Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0th, 7th and 14th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.
Highlights
Throughout human history, sage has been a wellknown herb; it was used by the Chinese to develop drugs, or by the Egyptians, Greeks and Romans as a herb and drug
On the 7th day in case of 0% of sage 1.1*103, in case of 0.5% 1.1*103 and in case of 1% of sage 6.8*102 CFU/g were detected in the experimental groups, respectively
In the case of S. aureus we found black colonies on the BP agar, but they did not have the typical clear zone around the colonies which characterize the typical S. aureus colonies on BP agar caused by the egg yolk tellurite emulsion (Biolab Ltd, Budapest, Hungary)
Summary
Throughout human history, sage has been a wellknown herb; it was used by the Chinese to develop drugs, or by the Egyptians, Greeks and Romans as a herb and drug. Shirazi et al (2008) tested in vitro the antibacterial effect of sage extract against Salmonella typhi, Salmonella flexneri, Salmonella sonnei, Pseudomonas vulgaris, Staphylococcus aureus, enterotoxigenic Escherichia coli (ETEC), and Pseudomonas aeruginosa. They found that sage extract had no effect on P. aeroginosa, and ETEC, but it inhibited P. vulgaris, S. flexneri, and S. sonnei. The active components of plants are usually hydrophobic by nature. Because of this attribution their primary target is the cell membrane. They can cause loss of ions, enzymes and metabolites from the cell which will lead to the death of the cell (Mitić-Ćulafić et al, 2005)
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