engleski

Effect of spices and herbs on Salmonella Typhimurium survival and growth

The in vitro antibacterial activity of total 16 spices and herbs on Salmonella Typhimurium ATCC 14208 were examined. Different concentrations of bacteria were used (1 to 7 log cfu/g), as well as different temperature (37 ºC and 5 ºC) for screening antimicrobial activity of spices (at final concentration of 5 %). Clove, cinnamon and garlic showed strong antibacterial activity at 37 ºC, while at temperature of 5 ºC only clove showed strong antimicrobial activity. This result showed that spices and herbs have potential for protecting food of contaminating S. Typhymurium.

Salmonella; spices; herbs; antimicrobial activity

Rad je dio projekta "Antimikrobna rezistencija patogenih bakterija iz hrane životinjskog podrijetla", Programski ugovor 2 Sveučilišta u Zagrebu