Naslov
Effect of spices on Vibrio parahaemolyticus growth

Autori
Filipović, Ivana ; Zdolec, Nevijo ; Dobranić, Vesna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts the 5th International Congress "Veterinary Science and Profession" / Horvatek Tomić, Danijela ; Severin, Krešimir ; Slavica, Alen - Zagreb : Veterinarski fakultet Sveučilišta u Zagrebu, 2013, 55-55

Skup
The 5th International Congress "Veterinary Science and Profession"

Mjesto i datum
Zagreb, Hrvatska, 03.10.2013. - 04.10.2013

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
spices; Vibrio parahaemolyticus; food

Sažetak
In adition to ability to improve flavor, smell, appearance and digestibility of food, spices also possess antimicrobial properties. Antibacterial activity of different spices and their essential oils was proven on several pathogens including Vibrio parahaemoliticus. These bacteria cause mild gastroenteritis in humans related with consumption insufficiently heat treated seafood. As Japanese style of cuisine of eating raw or lightly cooked seafood becomes more popular, number of cases of food borne disease caused by V. parachaemoliticus increase. In this study antibacterial activity of 15 spices against V. parachaemoliticus was screened: anise seed, chilly, clove, cinnamon, coriander seed, cumin, curry, garlic, ginger, oregano, paprika, black pepper, rosemary, thyme and turmeric. Firstly, 10% water suspension of spices was prepared, from which 100 µl was added to a well in a micro-titer plate. Over night culture of V. parahaemoliticus in BHI broth with 3 % NaCl was diluted with the same broth to a level of 105 CFU/ml. Immediately, 100 µl aliquot of the bacterial dilution was inoculated to each well of the plates with suspension of spices, and plates are incubated at 5 and 37 °C for 24 h. For negative control bacterial dilution was added to 100 µl of distilled water. After incubation, 100 µl aliquot was spread onto TCBS agar plate and incubated at 37 °C for 18 h. Oregano, garlic, thyme, clove and cinnamon showed antibacterial activity against V. parahaemoliticus at 37 °C, while all spices accept anise and coriander seed showed antibacterial activity (viable count reduced for at least 1 log) at 5 °C. As 37 °C temperature is optimal for Vibrio parahaemolyticus, it is understandable that fewer spices were effective at this temperature.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA