Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk

M Babic,B Velebit,M Z Baltic,N Zdravkovc,M Boskovic,T Ledina,M Glisic,J Djordjevic

doi:10.1088/1755-1315/333/1/012042

Abstract

The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (103 CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 °C for 12 days. The MIC of cinnamaldehyde was 160 μg/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.

Highlights

Foodborne diseases caused by contamination with Staphylococcus aureus and enterotoxin production are still a relevant food safety issue, as the numbers of reported cases and outbreaks continue to increase worldwide
The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (103 CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 °C for 12 days
Determination of minimum inhibitory concentration Susceptibility of S. aureus American Type Culture Collection (ATCC) 25923 to cinnamaldehyde was investigated by the broth microdilution method

Summary

Introduction

Foodborne diseases caused by contamination with Staphylococcus aureus and enterotoxin production are still a relevant food safety issue, as the numbers of reported cases and outbreaks continue to increase worldwide. Rich in macro- and micro-nutrients, milk is a convenient medium for S. aureus growth. Due to the favourable conditions during storage and preparation, staphylococcal enterotoxin can be produced [1] [2]. The dairy industry is improving processing techniques to prolong the shelf life and ensure the safety of milk and at the same time, meet consumers’ needs and demands for attractive and more natural products. Plant essential oils and their major components have been used to improve the safety, quality and sensory attributes of drinks and food. Milk drinks flavoured with cinnamon, cloves and other

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