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Activité antimicrobienne de l'huile de clou de girofle (Syzgium aromaticum) sur l'inhibition de Listeria monocytogenes sur des saucisses de Francfort au poulet.

Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters.

Auteurs : MYTLE N., ANDERSON G. L., DOYLE M. P., et al.

Type d'article : Article

Résumé

The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in some ready-to-eat poultry products is a public health concern. The inhibitory effect of clove oil applied to the surface of chicken frankfurters was determined on seven strains of L. monocytogenes inoculated at low or high cell numbers, and stored at 5°C for 2 weeks or at 15°C for 1 week. All strains of L. monocytogenes survived and grew on control frankfurters at 5 and 15°C but growth was inhibited under both storage conditions in the presence of either 1 or 2% clove oil. Depending on the sensory considerations, the addition of clove oil to frankfurters may be an effective strategy to control L. monocytogenes in chicken frankfurters.

Détails

  • Titre original : Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters.
  • Identifiant de la fiche : 2006-1335
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 2
  • Date d'édition : 02/2006

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