B. O. Ejechi* and D. E. Akpomedaye
A previous report showed that the essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala) inhibited the growth of tomato-rot fungi. The study was subsequently extended to other foodborne microorganisms (Staphylococcus aureus, Salmonella sp. Pseudomonas aeruginosa., Proteus sp., Escherichia coli., Enterococcus faecalis., Serratia sp., Bacillus sp., Clostridium sp., Penicillium sp., Aspergillus flavus) isolated from food products. All the isolates were susceptible to the extracts with a minimum inhibitory concentration (MIC) range of 1.0-4.0 mg/ml. The essential oil inhibited the foodborne organisms better (MIC: 1.0-2.5) than the phenolic acid (MIC: 1.5-4.0). The challenge organisms in fresh, boiled or roasted beef, treated with the extracts were either not detected, declined significantly in number (p0.05) after 7 days. A role for pepperfruit extracts in natural food protection is further indicated.
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