Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream

Year 2019, , 65 - 75, 31.01.2019

Özüm Özoğlu , Evrim Güneş Altuntaş

https://doi.org/10.28978/nesciences.522648

Cited By: 1

Abstract

In this study, a herbal liquid extract mixture (ASATİM® ST 1412; recommended for milk-based
product and whipped cream by company, Kayseri, Turkey) was used to exhibit the inhibitory effect
on Salmonella Enteritidis growth in whipped cream. For this aim, 8 different groups (K1, K2, K3,
K4, K5, 0.1%, 1%, 10%) were designed and the samples were left 1 to 3 hours at room temperature.
Then, the bacterial counts were obtained. The experiment was performed in duplicate. In the first
experiment number of the bacteria of whipped cream (K1) showed roughly 1 logarithmic unit rising
as from 4.6 to 5.5 in 3 hours. Calculated results were at the end of the 3rd hour for cream added
Salmonella and the herbal liquid extract mixture of 0.1%, 1%, 10% to the samples; 3x107
cfu/g,
2.05x108
cfu/g and 1.3x105
cfu/g respectively for the first experiment. Then, in the results of second
experiment these values were found as <108
cfu/g, 4.5x108
cfu/g and 3.5x104
cfu/g respectively.
Thus, 10% ratio herbal liquid extract mixture was much more effective on Salmonella growth than
the other ratios. According to the results of this study, the commercial herbal liquid extract mixture
is an alternative and natural method for precluding Salmonella growth in whipped cream.

Keywords

Salmonella, whipped cream, herbal liquid, extract mixture

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