Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus

International Journal of Food Microbiology

Volumn 111, Issue 1, 2006, Pages 6-11

  Yano, Yutaka ^a   Satomi, Masataka ^a   Oikawa, Hiroshi ^a  

^a FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

Antibacterial activity; Herbs; Spices; Vibrio parahaemolyticus

Indexed keywords

ANTIINFECTIVE AGENT; ARMORACIA RUSTICANA EXTRACT; CORIANDRUM SATIVUM EXTRACT; CUMIMUM CYMINUM EXTRACT; CURCUMA LONGA EXTRACT; GARLIC EXTRACT; GINGER EXTRACT; HERBACEOUS AGENT; MENTHA PIPERATA EXTRACT; MENTHA SPICATA EXTRACT; OCIMUM BASILICUM EXTRACT; ORIGANUM MARJORANA EXTRACT; ORIGANUM VULGARE EXTRACT; PIMPINELLA ANISUM EXTRACT; ROSMARINUS OFFICINALIS EXTRACT; SALVIA OFFICINALIS EXTRACT; SYZYGIUM AROMATICUM EXTRACT; THYMUS VULGARIS EXTRACT; TRACHYSPERMUM AMMI EXTRACT; TURMERIC; UNCLASSIFIED DRUG; XANTHOXYLUM PIPERITUM EXTRACT;

ANISE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM; BASIL; CLOVE; COLD; CONTROLLED STUDY; CORIANDRUM SATIVUM; CUMINUM CYMIMUM; CURCUMA LONGA; GARLIC; GINGER; HERB; HORSERADISH; INCUBATION TEMPERATURE; LOW TEMPERATURE; MENTHA PIPERITA; MENTHA SPICATA; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; NUTRIENT; OREGANO; RISK ASSESSMENT; ROSEMARY; SALVIA OFFICINALIS; SEA FOOD; SPECIES IDENTIFICATION; SPICE; TECHNOLOGY; THYME; TRACHYSPERMUM AMMI; VIBRIO PARAHAEMOLYTICUS;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; PLANTS, MEDICINAL; SEAFOOD; SPICES; TEMPERATURE; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS;

ALLIUM SATIVUM; ARMORACIA RUSTICANA; BACTERIA (MICROORGANISMS); CURCUMA LONGA; OCIMUM BASILICUM; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; VIBRIO PARAHAEMOLYTICUS;

EID: 33747074298     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.031     Document Type: Article

References (19)

1. Beuchat L.R. Sensitivity of Vibrio parahaemolyticus to spices and organic acids. Journal of Food Science 41 (1976) 899-902
2. Birkenhauer J.M., and Oliver J.D. Use of diacetyl to reduce the load of Vibrio vulnificus in the eastern oyster, Crassostrea virginica. Journal of Food Protection 66 (2003) 38-43
3. Burt S.A., and Reinders R.D. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied and Microbiology 36 (2003) 162-167
4. Davidson P.M. Chemical preservatives and natural antimicrobial compounds. In: Doyle M., Beuchat L.R., and Montville T.J. (Eds). Food Microbiology: Fundamentals and Frontiers (1997), ASM Press, Washington D.C. 520-556
5. Deans S.G., and Ritchie G. Antibacterial properties of plant essential oils. International Journal of Food Microbiology 5 (1987) 165-180
6. Depaola A., Kaysner C.A., Bowers J., and Cook D.W. Environmental investigations of oysters after outbreaks in Washington, Texas, and New York (1997 and 1998). Applied and Environmental Microbiology 66 (2000) 4649-4654
7. Hasegawa N., Matsumoto Y., Hoshino A., and Iwashita K. Comparison of effects of Wasabi japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions. International Journal of Food Microbiology 49 (1999) 27-34
8. Hirasa K., and Takemasa M. Antimicrobial and antioxidant properties of spices. In: Hirasa K., and Takemasa M. (Eds). Spice Science and Technology (1998), Marcel Dekker Inc., New York 163-200
9. Keweloh H., Diefenbach R., and Rehm H.J. Increase of phenol tolerance of Escherichia coli by alterations of the fatty acid composition of the membrane lipids. Archives of Microbiology 157 (1991) 49-53
10. Koga T., Hirota N., and Takumi K. Bactericidal activities of essential oils of basil and sage against a range of bacteria and the effect of these essential oils on Vibrio parahaemolyticus. Microbiological Research 154 (1999) 267-273
11. Lutomski J., Kedzia B., and Debska W. Effect of the alcohol extract and active ingredients from Curcuma longa on bacteria and fungi. Planta Medica 2 (1974) 9
12. Matsumoto C., Okuda J., Ishibashi M., Iwanaga M., Garg P., Rammamurthy T., Wong H.C., Depaola A., Kim Y.B., Albert M.J., and Nishibuchi M. Pandemic spread of an O3:K6 clone of Vibrio parahaemolyticus and emergence of related strains evidenced by arbitrarily primed PCR and toxRS sequence analyses. Journal Clinical Microbiology 38 (2000) 578-585
13. Oliver J.D., and Kaper J.B. Vibrio species. In: Doyle M., Beuchat L.R., and Montville T.J. (Eds). Food Microbiology: Fundamentals and Frontiers (1997), ASM Press, Washington D.C. 228-264
14. Shelef L.A., Naglik O.A., and Bogen D.W. Sensitivity of some common foodborne bacteria to the spices sage, rosemary, and allspice. Journal of Food Science 45 (1980) 1042-1044
15. Smith-Palmer A., Stewart J., and Fyfe L. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbiology 26 (1998) 118-122
16. Suppakul P., Miltz J., Sonneveld K., and Bigger S.W. Antimicrobial properties of basil and its possible application in food packaging. Journal of Agricultural and Food Chemistry 51 (2003) 3197-3207
17. Ting W.T.E., and Deibel K.E. Sensitivity of Listeria monocytogenes to spices at two temperatures. Journal of Food Safety 12 (1991) 129-137
18. Ueda S., Yamashita H., Nakajima M., and Kuwabara Y. Inhibition of microorganisms by spice extracts and flavoring compounds. Nippon Shokuhin Kogyo Gakkaishi 29 (1982) 111-116
19. Wong H., Liu S., Ku L., Lee I., Wang T., Lee Y., Lee C., Kuo L., and Shin D.Y. Characterization of Vibrio parahaemolyticus isolates obtained from foodborne illness outbreaks during 1992 through 1995 in Taiwan. Journal of Food Protection 63 (2000) 900-906