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Lacroix, M.,Turgis, M.,Borsa, J.,Millette, M.,Salmieri, S.,Caillet, S.,Han, J. Elsevier 2009 Radiation physics and chemistry Vol.78 No.11
<P><B>Abstract</B></P><P>Spice extracts under the form of essential oils (Eos) were tested for their efficiency to increase the relative bacterial radiosensitivity (RBR) of <I>Listeria monocytogenes</I>, <I>Escherichia coli</I> and <I>Salmonella</I> <I>typhi</I> in culture media under different atmospheric conditions. The selected Eos were tested for their ability to reduce the dose necessary to eliminate <I>E. coli</I> and <I>S.</I> <I>typhi</I> in medium fat ground beef (23% fat) and <I>Listeria</I> in ready-to-eat carrots when packed under air or under atmosphere rich in oxygen (MAP). Results have demonstrated that depending of the compound added and the combined treatment used, the RBR increased from 2 to 4 times. In order to evaluate the industrial feasibility, EOs were added in ground beef at a concentration which does not affect the taste and treated at a dose of 1.5kGy. The content of total mesophilic aerobic, <I>E. coli</I>, <I>Salmonella</I>, total coliform, lactic acid bacteria, and <I>Pseudomonas</I> was determined during 28 days. The results showed that the combined treatment (radiation and EOs) can eliminate <I>Salmonella</I> and <I>E. coli</I> when done under air. When done under MAP, <I>Pseudomonas</I> could be eliminated and a shelf life of more than 28 days was observed. An active edible coating containing EOs was also developed and sprayed on ready-to-eat carrots before radiation treatment and <I>Listeria</I> was evaluated. A complete inhibition of <I>Listeria</I> was obtained at a dose of 0.5kGy when applied under MAP. Our results have shown that the combination of an edible coating, MAP, and radiation can be used to maintain the safety of meat and vegetables.</P>
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Turgis, M.,Han, J.,Millette, M.,Salmieri, S.,Borsa, J.,Lacroix, M. Blackwell Publishing Ltd 2009 Letters in applied microbiology Vol.48 No.6
<P>Abstract</P><P>Aims: </P><P>In this study, we extended our previous work to determine the efficiency of antimicrobial compounds in increase of relative radiosensitivity of <I>Salmonella</I> Typhi in medium fat ground beef (23% fat) by testing 41 different essential oils (EOs), oleoresins and food sauces.</P><P>Methods and Results: </P><P>Ground beef samples inoculated with <I>Salmonella</I> Typhi (10<SUP>6</SUP> CFU g<SUP>−1</SUP><B>)</B> were treated with each antimicrobial compound at a concentration of 0·5% (w/w). Then, the samples (25 g each) were packaged under air and irradiated in a <SUP>60</SUP>Co irradiator at doses from 0 to 1·75 kGy. Radiosensitivity was evaluated by calculating relative radiation sensitivity, defined as the ratio of radiation <I>D</I><SUB>10</SUB> value in the absence/presence of antimicrobial compound.</P><P>Conclusions: </P><P>Depending on the compound tested, the addition of antimicrobial compound decreased the <I>D</I><SUB>10</SUB> value of <I>Salmonella</I> Typhi, resulting in an increase of the radiation sensitivity up to more than four times. Among these antimicrobial compounds, Chinese cinnamon EO, clove EO and <I>trans</I>-cinnamaldehyde were most effective to increase the radiosensitivity of <I>Salmonella</I> Typhi in ground beef.</P><P>Significance and Impact of the Study: </P><P>These observations demonstrate that some active compounds can function as radiosensitizers of <I>Salmonella</I> Typhi.</P>
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