Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila

초록

Antimicrobial stability of grape seed extract (ActiVinTM), pine bark extract (Pycnogenol), and oleo-resin rosemary (Herbalox) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. Whencompared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1%Pycnogenoladded after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% Pycnogenoladded before cooking and 1.36 log CFU/g for ActiVinTM. Bacteriostatic and bactericidal activities were observed forPycnogenoladded before and after cooking, respectively. Pycnogenolconsists of heat-labile and heat-stable com-pounds. ActiVinTM and Pycnogenol could be considered for use as multifunctional preservatives in meat and meatproducts.

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