Inactivation of <Emphasis Type="Italic">Escherichia coli</Emphasis> O157:H7 by cinnamon extracts in carrot-kinnow mandarin blends |
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Authors: | Moushumi Ghosh Sarvnarinder Kaur Abhijit Ganguli |
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Institution: | (1) Department of Biotechnology and Environment Sciences, Thapar Institute of Engineering and Technology (Deemed University), Patiala, 147 004, Punjab, India |
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Abstract: | We investigated the antimicrobial efficacy of cinnamon extracts in laboratory prepared Kinnow-mandarin carrot blends challenged
with Escerichia coli O157:H7. Freshly squeezed carrot and kinnow-mandarin juices were mixed to obtain a typical blend, inoculated with E. coli O157:H7 cultures at 102 CFU/mL with and without cinnamon extracts (0.3%) and stored at 4, 8 and 28°C for up to 10 hours. Counts on tryptic soy agar
(TSA) selective medium (Mac conkey sorbitol agar) and thin agar layer (TAL) were determined at every 2 hour. The TAL method
was used for recovery of sublethally injured cells. Inactivation of E. coli O157:H7 in blends containing 0.3% cinnamon extracts were observed, with killing effects being more pronounced at 28°C, similar
trends were evident with blends stored under refrigeration conditions (4 and 8°C).The decrease in counts were attributed to
several factors namely, pH, storage temperature and addition of cinnamon. The results of our study indicate that cinnamon
extracts could be used as an effective, natural antimicrobial for assuring consumer safety at the point of preparation of
carrot-kinnow mandarin blends, which is a popular, nutritional beverage consumed in India. |
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Keywords: | Unpasteurized Carrot kinnow-mandarin blends Cinnamon extracts Incativation E coli O157:H7 |
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