INHIBITORY EFFECT OF CLOVE OIL (SYZIUM AROMATICUM) AGAINST LISTERIA MONOCYTOGENES CELLS INCUBATED IN FRESH‐CUT SALMON

摘要: The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in a wide spectrum foods is public health concern. Essential oil clove (Syzium aromaticum) was investigated for its inhibit the growth this pathogen food. Three strains L. (106 cfu/g) were inoculated on fresh-cut salmon stored (4C 25C) 2 weeks. effect (1% 2%) cells determined. results proved that all survived grew 4C 25C. In addition, we noted inhibited under storage conditions presence or 2%). counts treated samples 1–4 log10 cfu/g less compared with controls different intervals during storage. revealed potential as natural preservative fresh salmon. PRACTICAL APPLICATIONS Listeria continues be significant threat safety food supply. It isolated from variety ready-to-eat products generated serious problem. Because capacity refrigerating temperatures survival diverse environments, control becoming challenge. Several agents used suppressing contamination by monocytogenes, such addition biopreservatives essential oil. Spices herbs are commonly preservation because they do not have strong quality unlike chemical synthetic compounds. Clove oil, contains eugenol which when tested various agar media, has antimicrobial properties, it able restrict proliferation products. For reason, good an antilisterial substance may more acceptable consumers.