TY - JOUR
T1 - Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus
AU - Olaimat, Amin N.
AU - Al-Holy, Murad A.
AU - Abu Ghoush, Mahmoud H.
AU - Al-Nabulsi, Anas A.
AU - Osaili, Tareq M.
AU - Ayyash, Mutamed
AU - Al-Degs, Yahya S.
AU - Holley, Richard A.
N1 - Funding Information:
This project was financially supported by the Deanship of Scientific Research at The Hashemite University , Zarqa, Jordan.
Publisher Copyright:
© 2021
PY - 2022/2/2
Y1 - 2022/2/2
N2 - Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5% citric acid (CA) and 1.0, 2.0 and 3.0% garlic extract (GE) toward S. enterica and L. monocytogenes in hummus stored at 4, 10 and 24 °C. L. monocytogenes grew well in untreated (control) hummus samples at all tested temperatures, whereas S. enterica grew only at 10 and 24 °C. CA at 0.5 to 1.5% reduced L. monocytogenes numbers by 3.0–3.3 log CFU/g at 4 °C, 1.7–3.9 log CFU/g at 10 °C, and 0.9–1.4 log CFU/g at 24 °C. Numbers of S. enterica were reduced by 0.6–1.7, 4.1–4.9 and <1.5 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control during 10 d storage. GE at 1.0–3.0% also reduced numbers of L. monocytogenes at 10 d by 0.7–3.0, and 1.3–3.6 log CFU/g at 4 and 10 °C, respectively, and numbers of S. enterica by 0.7–1.2, 1.8–2.6 and 0.5–1.6 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control. Chromatographic analysis of GE revealed the presence of four organosulfur compounds including diallyl disulfide, diallyl trisulfide, 2-vinyl-(4H)-1,3-dithiin and 3-vinyl-(4H)-1,2-dithiin where the latter was the predominant compound with a level of 22.9 mg/g which significantly contributed to the inhibitory effect of GE. CA and GE are adequate natural antimicrobials in hummus to reduce L. monocytogenes and S. enterica numbers and enhance product safety.
AB - Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5% citric acid (CA) and 1.0, 2.0 and 3.0% garlic extract (GE) toward S. enterica and L. monocytogenes in hummus stored at 4, 10 and 24 °C. L. monocytogenes grew well in untreated (control) hummus samples at all tested temperatures, whereas S. enterica grew only at 10 and 24 °C. CA at 0.5 to 1.5% reduced L. monocytogenes numbers by 3.0–3.3 log CFU/g at 4 °C, 1.7–3.9 log CFU/g at 10 °C, and 0.9–1.4 log CFU/g at 24 °C. Numbers of S. enterica were reduced by 0.6–1.7, 4.1–4.9 and <1.5 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control during 10 d storage. GE at 1.0–3.0% also reduced numbers of L. monocytogenes at 10 d by 0.7–3.0, and 1.3–3.6 log CFU/g at 4 and 10 °C, respectively, and numbers of S. enterica by 0.7–1.2, 1.8–2.6 and 0.5–1.6 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control. Chromatographic analysis of GE revealed the presence of four organosulfur compounds including diallyl disulfide, diallyl trisulfide, 2-vinyl-(4H)-1,3-dithiin and 3-vinyl-(4H)-1,2-dithiin where the latter was the predominant compound with a level of 22.9 mg/g which significantly contributed to the inhibitory effect of GE. CA and GE are adequate natural antimicrobials in hummus to reduce L. monocytogenes and S. enterica numbers and enhance product safety.
KW - Foodborne pathogens
KW - Hummus
KW - Natural antimicrobials
KW - Organic acids
KW - Plant extract
UR - http://www.scopus.com/inward/record.url?scp=85118879422&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85118879422&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2021.109474
DO - 10.1016/j.ijfoodmicro.2021.109474
M3 - Article
C2 - 34781080
AN - SCOPUS:85118879422
SN - 0168-1605
VL - 362
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
M1 - 109474
ER -