inhibitory effect of commercial green tea and rosemary leaf powders on the growth of foodborne pathogens in laboratory media and oriental-style rice cakes

Journal of Food Protection

Volumn 72, Issue 5, 2009, Pages 1107-1111

  Lee, Sun Young ^a   Gwon, So Young ^a   Kim, Seung Ju ^a   Moon, Bo Kyung ^a  

^a Chung Ang University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; ENTEROBACTER SAKAZAKII; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; ROSMARINUS OFFICINALIS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 66949167809     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.5.1107     Document Type: Article

References (33)

1. Ahn, H. J., J. H. Kim, C. Jo, M. H. Kim, and M. W. Hyun. 2004. Comparison of irradiated phytic acid and other antioxidants for antioxidant activity. Food Chem. 88:173-178.
2. Anonymous. 2006. California Uniform Food Facilities Law. Division 104. Environmental health. California Department of Health Services. Available at: http://www.merced.networkofcare.org/eh/services/docs/2.5-Retail-Food.pdf. Accessed 2 December 2008.
3. Bruhn, C. 2000. Consumer needs, p. 5-13. In J. R. Blanchfield (ed.), Food labelling. Woodhead Publishing, Cambridge.
4. Campo, J. D., M. Amiot, and C. Nguyen-The. 2000. Antimicrobial effect of rosemary extracts. J. Food Prot. 63:1359-1368.
5. Centers for Disease Control. 1986. Bacillus cereus-Maine. Morb. Mortal. Wkly. Rep. 35:408-410.
6. Centers for Disease Control and Prevention. 1994. Epidemiologic notes and reports: Bacillus cereus food poisoning associated with fried rice at two child day care centers-Virginia, 1993. Morb. Mortal. Wkly. Rep. 43:177-178.
7. Collins, M. A., and H. P. Charles. 1987. Antimicrobial activity of carnosol and ursolic acid: two anti-oxidant constituents of Rosmarinus officinalis L. Food Microbiol. 4:311-315.
8. Cooper, R., J. Morre, and D. Morre. 2005. Medicinal benefits of green tea. Part II. Review of anticancer properties. J. Altern. Complement. Med. 11:639-652.
9. Davidson, P. M. 1993. Parabens and phenolic compounds, p. 263-306. In P. M. Davidson and A. L. Branen (ed.), Antimicrobials in foods. Marcel Dekker, New York.
10. Davidson, P. M. 1997. Chemical preservatives and natural antimicrobial compounds, p. 520-556. In M. P. Doyle, L. R. Beuchat, and T. J. Montville (ed.), Food microbiology: fundamentals and frontiers. ASM Press, Washington, DC.
11. Farbood, M. I., J. H. MacNeil, and K. Ostovar. 1976. Effect of rosemary spice extractive on growth of microorganisms in meats. J. Milk Food Technol. 39:675-679.
12. Friedman, M., P. R. Henika. C. E. Levin, R. E. Mandrell, and N. Kozukue. 2006. Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus. J. Food Prot. 69: 354-361.
13. Georgantelis, D., I. Ambrosiadis, P. Katikou, G. Blekas, and S. A. Georgakis. 2007. Effect of rosemary extract, chitosan and $aL-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4$dGC. Meat Sci. 76:172-181.
14. Hamilton-Miller, J. M. 2005. Antimicrobial properties of tea (Camellia sinensis L.). Antimicrob. Agents Chemother. 39:2375.
15. Hamilton-Miler, J. M., and S. J. Shah. 2005. Medicinal benefits of green tea. Part I. Review of noncancer health benefits. J. Altern. Complement. Med. 11:521-528.
16. Kim, S., C. Ruengwilysup, and D. Y. C. Fung. 2004. Antibacterial effect of water-soluble tea extracts on foodborne pathogens in laboratory medium and in a food model. J. Food Prot. 67:2608-2612.
17. Kim, S. S. 1985. Scientific study about the traditional Korean food: a review. Sook-myung Women's University, Seoul, Korea.
18. Lee, S.-Y., H.-J. Chung, J.-H. Shin, R. H. Dougherty, and D.-H. Kang. 2006. Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes. J. Food Prot. 69: 3037-3042.
19. Liu, Z., X. Shi, and F. Pan. 2007. Species-specific diagnostic marker for rapid identification of Staphylococcus aureus. Diagn. Microbiol. Infect. Dis. 59:379-382.
20. Mayachiew, P., and S. Devahastin. 2008. Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts. LWT Food Sci. Technol. 41:1153-1159.
21. McKay, D. L., and J. B. Blumberg. 2002. The role of tea in human health: an update. J. Am. Coll. Nutr. 21:1-13.
22. Nair, M. K. M., J. Joy, and K. S. Venkitanarayanan. 2004. Inactivation of Enterobacter sakazakii in reconstituted infant formula by monocaprylin. J. Food Prot. 67:2815-2819.
23. Peng, Y., J. Yuan, F. Liu, and J. Ye. 2005. Determination of active components in rosemary by capillary electrophoresis with electrochemical detection. J. Pharm. Biomed. Anal. 39:431-437.
24. Rietveld, A., and S. Wiseman. 2003. Antioxidant effects of tea: evidence from human clinical trials. J. Nutr. 133:3285-3292.
25. Roh, H., Y. Shin, K. Lee, and M. Shin. 1996. Antimicrobial activity of water extract of green tea against cooked rice putrefactive microorganism. Korean J. Food Sci. Technol. 28:66-71.
26. Sakanaka, S., L. R. Juneja, and M. Taniguchi. 2000. Antimicrobial effects of green tea polyphenols and thermophilic spore-forming bacterial. J. Biosci. Bioeng. 90:81-85.
27. Schiraldi, A., and D. Fessas. 2000. Mechanism of staling: an overview, p. 1-18. In P. Chinachoti and Y. Vodovotz (ed.), Bread staling. CRC Press, Boca Raton, FL.
28. Shelef, L. A. 1983. Antimicrobial effects of spices. J. Food Saf. 6: 29-44.
29. Si, W., J. Gond, R. Tsao, M. Kalab, R. Yang, and Y. Yin. 2006. Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. J. Chromatogr. A 1125:204-210.
30. Toda, M., S. Okubo, R. Hiyoshi, and T. Shimamura. 1989. The bactericidal activity of tea and coffee. Lett. Appl. Microbiol. 8:123-125.
31. Todd, E. C. D. 1996. Worldwide surveillance of foodborne disease: the need to improve. J. Food Prot. 59:82-92.
32. Tsai, T.-H., T.-H. Tsai, Y.-C. Chien, C.-W. Lee, and P.-J. Tsai. 2008. In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: a comparative study of green tea versus different herbs. Food Chem. 110:859-864.
33. Yeo, S. G., C. W. Ahn, Y. W. Lee, T. G. Lee, Y. H. Park, and S. B. Kim. 1995. Antioxidative effect of tea extracts from green tea, oolong tea and black tea. J. Korean Soc. Food Nutr. 24:229-304.