The inhibitory effect of traditional pomegranate molasses on S. typhimurium growth on parsley leaves and in mixed salad vegetables

Pomegranate (PG) molasses is an essential condiment that is commonly used in Middle Eastern cuisine in local and international gastronomic markets. There is scarce information on the inhibitory effect of PG molasses on Salmonella growth mainly under in situ conditions and in a food matrix. PG molass...

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Bibliographic Details
Published in:Journal of food safety 2018-08, Vol.38 (4), p.n/a
Main Authors: Faour‐Klingbeil, Dima, Todd, Ewen C. D.
Format: Article
Language:English
Subjects:
Antibacterial activity
Chlorine
Data processing
Dilution
Food
Food contamination
Food matrix
Food poisoning
Food safety
Inoculum
Leaves
Microorganisms
Molasses
Organic acids
Reduction
Restaurants
Risk assessment
Salads
Salmonella
Sodium chloride
Storage temperature
Syrups & sweeteners
Vegetables
Vinegar
Washing
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Summary:Pomegranate (PG) molasses is an essential condiment that is commonly used in Middle Eastern cuisine in local and international gastronomic markets. There is scarce information on the inhibitory effect of PG molasses on Salmonella growth mainly under in situ conditions and in a food matrix. PG molasses in different dilution ratios of 1:1 and 1:7, combined with sodium chloride (2%, v/v), vinegar (2.4%, v/v), and in a dressing mix was tested against Salmonella enterica serovar Typhimurium LT2 on parsley and salad vegetables. The results showed significant log reductions in Salmonella on parsley treated with PG solutions for 15, 30, and 60 min, reaching a level of 2.55 log cfu/g. The addition of sodium chloride (2%, v/v) and vinegar (2.4%, v/v) to PG molasses did not exert a synergistic or antagonistic effect on its antibacterial activity. Additionally, the application of PG molasses dressing on salads contaminated with low (3 log cfu/g) and high (6 log cfu/g) inoculum levels resulted in 2–3 log reduction independent of temperature (p 
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12469