Heat-sensitizing effects of plant extracts on Clostridium spp. spores

摘要: Abstract The effects of ethanol-soluble fractions 12 plant extracts were tested for heat-sensitizing on the spores Clostridium botulinum (type A and type B) sporogenes PA 3679. Licorice, pineapple sage lemon eucalyptus respectively found to significantly decrease ( P C. 62A A), Okra B), ; reducing initial spore populations at 0.5–1.0% level addition. Further investigations showed that increasing acidity licorice extract (0.5%) had an additive heat- sensitizing effect while NaCl counteracted spores. Exposure 0.5% 7 d prior heating reduced heat resistance Finally, a post-heating sporicidal property was also observed, resulting in greater population reductions compared when removed by washing with Tween 80 enumeration growth medium. use naturally occurring compounds plants as potential food additives may help address consumer demands products highly acceptable sensory nutritive qualities, safety.