Abstract

Several spices are used to process 'Nduja, a traditional Calabrian sausage, well knownfor its typical flavor and piquancy. Despite wide use of spices for meat curing andcontrolling undesired microorganisms, no studies reported antimicrobial effectivenessof the spices in the 'Nduja processing. The aim of this work was to evaluate theantimicrobial activities against 10 foodborne pathogens of processed spices used inthe 'Nduja industrial manufacturing. Spice extracts (using ethanol, methanol andwater as solvents) were investigated by disk diffusion assay for their antimicrobialactivity. Methanol extracts showed the best results, mainly against Bacillus cereusstrains. Thus, they were further evaluated, through microdilution automated spectrofluorimetricabsorbance readings. Many spice methanol extracts showed low antimicrobialactivities, although B. cereus strains were still more sensitive. In addition, twoout of the three spice mixtures showed medium and high inhibition activity againstEscherichia coli ATCC 35401 and Yersinia enterocolitica DSM 4780, respectively.

Autore Pugliese

• Baruzzi Federico , Quintieri Laura , Caputo Leonardo

Tutti gli autori

• S. DE CANDIA; L. QUINTIERI; L. CAPUTO; F. BARUZZI

Titolo volume/Rivista

Journal of food processing and preservation

Anno di pubblicazione

2016

ISSN

1745-4549

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile