EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE

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YOLMEH M.; HABIBI NAJAFI M.B.; HOSSEINI F.; FARHOUSH R.

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Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:4 (44) Page(s): 17-22

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Title

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE

Author(s)

YOLMEH M. | HABIBI NAJAFI M.B. | HOSSEINI F. | FARHOUSH R. | Issue Writer Certificate

Keywords

ANNATTOQ2

ANTIBACTERIALQ2

MAYONNAISEQ2

SALMONELLA ENTERITIDISQ1

Abstract

Introduction: The hazards of antibiotics and synthetic preservatives have been identified, therefore researchers are looking for natural and safe alternatives. ANNATTO dye is used in the food industry, widely. ANNATTO dye has antimicrobial and antioxidant properties. The subject of this study was to evaluate the antimicrobial effect of ANNATTO dye on SALMONELLA ENTERITIDIS in MAYONNAISE.Materials and Methods: ANNATTO dye was extracted by maceration methods and after concentration, the powder was produced using vacuum oven. Samples containing 0.1, 0.2 and 0.4 percent ANNATTO dye and 1 ml of 1.5 mac farlan microbial suspension (include 1.5×108 CFU) were prepared and stored at 4 and 25oC. 1 ml from each dilution was cultured as pour plate to evaluate the bacterial survival of the sauce. The colonies were counted as log cfu/g for the duration of twenty days in triplicate orders.Results: The survival of S.enteritidis was decreased by increasing the ANNATTO dye in both temperatures and has a significant difference with the control sample (P< 0.05). The population of S.enteritidis has shown more reduction at 25oC as compared to 4 RC. Therefore the population of S.enteritidis would reach the minimum concentration under 25oC after 17 days.Conclusion: ANNATTO dye decreased the survival of S.enteritidis in MAYONNAISE sauce. Temperature of 25oC imposed more fatality effect on S.enteritidis in MAYONNAISE sauce. Therefore, ANNATTO dye might be employed as an inhibitor in such products.

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APA: Copy

YOLMEH, M., HABIBI NAJAFI, M.B., HOSSEINI, F., & FARHOUSH, R.. (2014). EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(4 (44)), 17-22. SID. https://sid.ir/paper/143354/en

Vancouver: Copy

YOLMEH M., HABIBI NAJAFI M.B., HOSSEINI F., FARHOUSH R.. EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(4 (44)):17-22. Available from: https://sid.ir/paper/143354/en

IEEE: Copy

M. YOLMEH, M.B. HABIBI NAJAFI, F. HOSSEINI, and R. FARHOUSH, “EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF ANNATTO DYE ON SALMONELLA ENTERITIDIS IN MAYONNAISE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 4 (44), pp. 17–22, 2014, [Online]. Available: https://sid.ir/paper/143354/en

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