Inhibition Effect of Herbal Preservatives on Listeria monocytogenes on Chilled Pork

摘要

This study investigated the growth situation of Listeria monocytogenes on chilled pork and the effect of herbal preservatives on this pathogen. The inhibitions of herbal preservatives were identified. The minimum inhibitory concentrations (MIC) of cinnamon and clove were all 0.79 mg·mL-1, while the rosemary was 1.58 mg·mL-1. And the composite herbal preservatives were got through orthogonal experiment. The optimum proportion was as following on agar medium: 1.16 mg·mL-1 cinnamon+2.38 mg·mL-1 rosemary+3.17 mg·mL-1 clove (herb combination number 5), while on chilled pork, the strong inhibition of L. monocytogenes was showed, which demonstrated that the surface application of herb combination resulted in an effective delay of L. monocytogenes growth.