Effect of Cinnamaldhyde on survival of E. coli O157:H7 in minced meat by using PMA- real time PCR | ||||
| Egyptian Journal of Chemistry and Environmental Health | ||||
| Volume 2, Issue 1, May 2016, Page 15-24 PDF (434.11 K) | ||||
| Document Type: Scientific and Research | ||||
| DOI: 10.21608/ejceh.2016.232402 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Asmaa M. Sh. Fayed* | ||||
| Food hygiene department, Animal Health Research Institute, Egypt | ||||
| Abstract | ||||
| The antimicrobial effect of cinnamaldehyde on Escherichia coli O157:H7 in ground beef was investigated by inoculation of Escherichia coli O157:H7 into ground beef at 6 logs CFU/g, followed by addition of cinnamaldehyde (0% v/v, 0.3% v/v and 0.6% v/v). The inoculated ground beef was stored at 4˚C for 14 days, Escherichia coli O157:H7 count was determined by both culturing on Sorbitol Mackonkey agar (SMAC) and propidium Monoazide (PMA) real time PCR on days 0, 3, 5, 7 and 14. Cinnamaldehyde reduced the pathogen count by 3 log CFU/g in 14 days at 0.6% v/v and by 2.5 log CFU/g in 14 days at 0.3%. There were no significant differences between measuring of Escherichia coli O157:H7 count by both SMAC and PMA real time PCR. Cytotoxicity of Cinnamaldehyde were evaluated on BHK-21 cell line. Cinnamaldehyde can be best employed in the fight against Escherichia coli O157:H7 in meat products without causing any hazards to the consumer. | ||||
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