Food Protection Trends - March 2009 - (Page 155)

Copyright© 2009, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 29, No. 3, Pages 155–160 Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth SALAM IBRAHIM ,1† TOM TSE,1 HONG YANG2 and ANGELA FRASER 3 1 North Carolina Agricultural and Technical State University, Greensboro, NC 27411-1064, USA; 2 Agricultural Research Station,Virginia State University, P.O. Box 9061, Petersburg, VA 23806, USA; 3 Dept. of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA INTRODUCTION SUMMARy The objective of this study was to examine the antibacterial activity of Chinese chives against 38 strains of Salmonella. Antibacterial activity was tested in a culture medium (BHI) and in two food models (beef and chicken broth). Results showed that the chive extract had strong antibacterial activity against all 38 strains in culture media. The average minimum inhibitory volume (MIV) was 235 µl/ml and the average minimum lethal inhibition volume (MLV) was 747 µl/ml. A trial of inhibition over time showed that a minimum of 500 µl of chive extract was required for total growth inhibition over 24 h. When chive extract was added to food samples, Salmonella populations were reduced to 1.78 ± 0.24 log CFU/ml in chicken broth and to 2.10 ± 0.22 CFU/ml in beef broth. In the control samples, Salmonella populations reached 7.40 ± 0.17 CFU/ml in chicken broth and 8.67 ± 0.34 CFU/ml in beef broth. The findings show that crude chive extract can be effective against the growth of Salmonella and could be used in food products to prevent the growth of this pathogen. A peer-reviewed article *Author for correspondence: Phone: 336.334.7328; Fax: 336.334.7239 E-mail: ibrah001@ncat.edu Foodborne disease caused by microorganisms is the number one food safety concern among consumers and regulatory agencies. Illnesses attributed to foodborne microorganisms can cause severe debilitating symptoms and, in some cases, death. In the United States, Salmonella is the second most common cause of foodborne illness, with estimates as high as 2–4 million cases per year and an associated cost of over $2 billion (4). Strategies have been developed to prevent outbreaks as well as to meet consumer demands for better quality food products. These strategies include modifications of existing food processing techniques and development of novel processing technologies. High heat treatment for longer times and the use of synthetic preservatives are the most common modifications. The use of nonthermal processes, such as high pressure and ultrasound, are also being considered as new processing technologies. As consumer demand for naturally and minimally processed foods continues to grow, the food industry is looking toward naturally occuring antimicrobial agents to control the presence and growth of foodborne pathogens. Many of these MARCH 2009 | FOOD PROTECTION TRENDS 155

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Food Protection Trends - March 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Microbiological Safety of Farmstead Cheeses Made in the United States and Purchased via Online Shopping Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth 2009–2010 Secretary Election New Members What’s Happening in Food Safety Industry Products Ivan Parkin and John H. Silliker Lectures Proposed Symposia Topics and Roundtables Event Information Networking Opportunities General Information Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - March 2009

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