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

Özüm Özoğlu,Evrim Güneş Altuntaş

doi:10.28978/nesciences.522648

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; 3x107 cfu/g, 2.05x108 cfu/g and 1.3x105 cfu/g respectively for the first experiment. Then, in the results of second experiment these values were found as &lt;108 cfu/g, 4.5x108 cfu/g and 3.5x104 cfu/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.

Highlights

Pastry products with cream are commonly used in the food and confectionery industries (Sharifzadeh, Hajsharifi-Shahreza, & Ghasemi-Dehkordi, 2016)
The results of bacterial counts belong to only whipped cream as K1, cream with Salmonella as K2, cream added herbal liquid extract mixture at 0.1%, 1% and 10% ratio as K3, K4, K5 respectively, cream added Salmonella and herbal liquid extract mixture of 0.1%, 1%, 10% to the samples at the end of 1st, 2nd and 3rd hour for first experiment (Table 1)
The calculated number of the bacteria of K5 which is 10% herbal liquid extract and the bacteria-free whipped cream mixture was similar to the sample containing 10% herbal liquid extract mixture and 106cfu/g Salmonella except for 2 hours due to the fact that there was not a fluctuation

Summary

Introduction

Pastry products with cream are commonly used in the food and confectionery industries (Sharifzadeh, Hajsharifi-Shahreza, & Ghasemi-Dehkordi, 2016). Salmonella is a heat-sensitive pathogen and it can be eliminated with heat processes (Mahmoud, 2012; Kavaz Yüksel & Yüksel, 2015). 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). 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)

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Results

Conclusion