Naslov
Effect of spices and herbs on Salmonella Typhimurium survival and growth

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of lectures and posters Hygiena alimentorum XXXV / Turek, Peter ; Popelka, Peter - Bratislava : Unniversity of Veterinary medicine and pharmacy in Kosice, 2014, 96-100

ISBN
978-80-8077-401-1

Skup
Hygiena alimentorum XXXV.International conference

Mjesto i datum
Vysoké Tatry, Slovačka, 21.05.2014. - 23.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Salmonella; spices; herbs; antimicrobial activity

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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

POVEZANOST RADA