TY - JOUR
T1 - Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat
AU - Careaga, M. ónica
AU - Fernández, Elizabeth
AU - Dorantes, Lidia
AU - Mota, Lydia
AU - Jaramillo, Maria Eugenia
AU - Hernandez-Sanchez, Humberto
PY - 2003/6/25
Y1 - 2003/6/25
N2 - The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 °C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.
AB - The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 °C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.
KW - Beef
KW - Capsicum annuum extract
KW - Natural antimicrobials
KW - Pseudomonas
KW - Salmonella
UR - http://www.scopus.com/inward/record.url?scp=0037740942&partnerID=8YFLogxK
U2 - 10.1016/S0168-1605(02)00382-3
DO - 10.1016/S0168-1605(02)00382-3
M3 - Artículo
SN - 0168-1605
VL - 83
SP - 331
EP - 335
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 3
ER -