Authors: Turgis, M.¹; Borsa, J.²; Millette, M.¹; Salmieri, S.¹; Lacroix, M.¹

Source: Journal of Food Protection®, Volume 71, Number 3, March 2008 , pp. 516-521(6)

Publisher: International Association for Food Protection

Abstract:

Twenty-six different essential oils were tested for their efficiency to increase the relative radiosensitivity of Escherichia coli and Salmonella Typhi in medium-fat ground beef (23% fat). Ground beef was inoculated with E. coli O157:H7 or Salmonella (10⁶ CFU/g), and each essential oil or one of their main constituents was added separately at a concentration of 0.5% (wt/wt). Meat samples (10 g) were packed under air or under modified atmosphere and irradiated at doses from 0 to 1 kGy for the determination of the D₁₀-value of E. coli O157:H7, and from 0 to 1.75 kGy for the determination of the D₁₀-value of Salmonella Typhi. Depending on the compound tested, the relative radiation sensitivity increased from 1 to 3.57 for E. coli O157:H7 and from 1 to 3.26 for Salmonella Typhi. Addition of essential oils or their constituents before irradiation also reduced the irradiation dose needed to eliminate both pathogens. In the presence of Chinese cinnamon or Spanish oregano essential oils, the minimum doses required to eliminate the bacteria were reduced from 1.2 to 0.35 and from 1.4 to 0.5 for E. coli O157:H7 and Salmonella Typhi, respectively. Cinnamon, oregano, and mustard essential oils were the most effective radiosensitizers.

Document Type: Research article

Affiliations: 1: Canadian Irradiation Center, Research Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Quebec, Canada H7V 1B7 2: MDS Nordion, 447 March Road, Kanata, Ontario, Canada K2K 2P7

Publication date: 2008-03-01

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