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Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour.

Burt SA, Fledderman MJ, Haagsman HP, van Knapen F, Veldhuizen EJ

Institute for Risk Assessment Sciences, Veterinary Public Health Division, Faculty of Veterinary Medicine, Utrecht University, P.O. Box 80175, 3508 TD Utrecht, The Netherlands.

Carvacrol is known to inhibit a number of food borne pathogens. The activity of carvacrol vapour was evaluated against S. enterica serotype Enteritidis on tryptone soya agar and on pieces of raw chicken. On agar, the size of the inhibition zone increased with decreasing volume of agar, increasing vapour exposure period, increasing temperature, increasing volume of carvacrol used and with decreasing bacterial density. Inhibition was equally effective under aerobic and anaerobic conditions. On chicken pieces (10x10x5 mm, UV-sterilized and inoculated with approx. 5x10(3) cfu) carvacrol vapour significantly reduced viable numbers of salmonellae at 4, 20 and 37 degrees C and all viable cells were eliminated by a minimum of 3 h at 37 degrees C (p<0.05). A minimum concentration of 20% carvacrol v/v in ethanol was required to achieve a significant reduction and from 40% v/v no viable cells were recovered (p<0.05). In conclusion, carvacrol vapour is effective at inhibiting the growth of S. enterica serotype Enteritidis on agar and at inhibiting and eliminating these bacteria on the surface of raw chicken.

Published 12 November 2007 in Int J Food Microbiol, 119(3): 346-50.
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