Inhibition of Listeria Monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies

Overview

Journal Appl Environ Microbiol

Specialties Environmental Health
Microbiology

Date 2004 Sep 4

PMID 15345457

Citations 23

Authors

Y T Lin

R G Labbe

Kalidas Shetty

Affiliations

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Abstract

Optimized phenolics from oregano and cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75% oregano and 25% cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4 degrees C.

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