Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

Abstract

Background: Currently, natural food preservation methods are explored, one of which includes the use of herbs and spices. Methods: The study assessed the effect of herbs and spices; either opened directly before the test or opened and stored for three months; on the survival of L. monocytogenes and S. Enteritidis bacilli, isolated from meat. Moreover, the microbiological purity of the investigated herbs and spices was evaluated. The research consisted of the analysis of inhibition zone patterns around the wells with spice pulp after the incubation period. Results: Varied influence of herbs and spices on the survival of bacilli was reported, depending on the species. The strongest impact against L. monocytogenes, among freshly opened spices, had: granulated garlic (38.63 mm), whole cloves (28.87 mm), savoury (22.25 mm), ground cinnamon (22.13 mm), ground ginger (18.75 mm). As for S. Enteritidis, in the group of freshly opened spices, the strongest effect was found for: granulated garlic (37.25 mm), whole cloves (31.50 mm), and ground cinnamon (18.16 mm). It was reported that the storage of open spices caused a decrease in antimicrobial activity against L. monocytogenes, except for cloves, oregano, hot pepper, chilli, sage and turmeric. In the case of S. Enteritidis, the following stored spices were not effective: cinnamon, ground black pepper, sage, oregano, basil, tarragon, marjoram, rosemary, coriander, green mint, hot pepper, chilli, curry. Conclusions: It was confirmed, that herbs and spices, because of its antimicrobial activity can be used, e.g. for food preservation, minimizing the amount of chemical additives applied to the product and extending its shelf-life.