Antimicrobial activity of epigallocatechin gallate from green tea (Camellia sinensis) on pathogenic Salmonella Enteritidis in braised quail eggs

摘要

The inhibitory effect of epigallocatechin gallate (EGCG), one of the antioxidants in green tea {Camellia sinensis), against Salmonella Enteritidis was evaluated in commercial braised quail eggs at two temperatures (4 and 25°C). Although S. Enteritidis was dose-dependently suppressed by EGCG in pure culture at 25°C, it was not inhibited in the sauce or eggs at this temperature. At low temperature (4°C), S. Enteritidis was inhibited in both the sauce and eggs by 400 ug/mL EGCG Thus, EGCG at an appropriate concentration could be a useful food additive for inhibiting S. Enteritidis in braised quail eggs at low temperatures.