Inhibition of Growth and Germination of C. botulinum 33A, 40B, and 1623E by Essential Oil of Spices |
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| Authors: | ADNAN ISMAIEL MERLE D PIERSON |
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| Affiliation: | Author Pierson is with the Dept. of Food Science &Technology, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. Author Ismaiel's present address: Dept. of Biochemistry &Nutrition, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24060. |
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| Abstract: | Effects of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon oils on growth and germination of Clostridium botulinum types 33A, 40B, and 1623E were studied. At 200 ppm, ail oils highly inhibited growth of C. botulinum 33A, 40B, and 1623E. At 10 ppm, inhibitory activity of most oils diminished. By activity on C. botulinum growth, oils could be divided into three categories: (1) very active: cinnamon, origanum, and clove; (2) active: pimenta, and thyme; (3) least active: garlic, onion, and black pepper. Effectiveness on germination was quite different. At 150 and 200 ppm all oils totally prevented germination. At 10 ppm garlic and onion showed higher activity than the others. Spores of 33A were more sensitive than 40B and 1623E. |
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