Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91018
Type of publication: conference paper
Type of publication (PDB): Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Visuomenės sveikata / Public health (M004)
Author(s): Šlapkauskas, Algimantas;Šlapkauskaitė, Jūratė;Sekmokienė, Dalia
Title: The effect of Chinese Hibiscus on the survival of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli in vitro and in food Industry
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 19
Date: 2017
Keywords: antimicrobial activity;Chinese Hibiscus extracts;ethanol and acetone extracts;in vitro
ISBN: 9786094491207
Abstract: The effect of Chinese Hibiscus on the survival of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli in vitro and in food Industry Algimantas Slapkauskas1, Jurate Slapkauskaite2, Dalia Sekmokiene2 1Aleksandras Stulginskis University, Lithuania 2Lithuanian University of Health Sciences, Lithuania Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as bio-preservatives. This study will focus on the plant-derived products such as Chinese Hibiscus as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. The objective of this study was to investigate the effectiveness of Chinese Hibiscus acetone, ethanol and water extracts against a number of common foodborne pathogens. The disc diffusion method was used to screen extracts against Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The survival of each species, demonstrated to be susceptible in vitro studies, was tested on curd type cheese and whey drink model system. The results indicate that inhibitory activity was dependent on the type and concentration of extract (p≤0.05). Chinese Hibiscus water extract was the most effective on L. monocytogene and S. aureus bacteria, although E. coli was inhibited by ethanol and acetone extracts. Gram-positive bacteria were more susceptible than Gram-negative bacteria in vitro. The effectiveness of these extracts was also tested in model food (cheese and whey) systems during storage. Chinese Hibiscus acetone extract (0.5%) in curd-type cheese was able to reduce E. coli significantly faster than the control (p≤0.05) during storage for 7 days. Than ethanol (0.5%) and water (1.0%) extract were able to reduce S. aureus and L. monocytogenes faster than the control sample, respectively
Internet: https://hdl.handle.net/20.500.12259/91018
Affiliation(s): Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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