Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157: H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade

Hyeree Moon, Nam Hee Kim, Soon Han Kim, Younghoon Kim, Jee-Hoon Ryu, Min-Suk Rhee

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1–3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7 days at 4 °C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0–3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p > 0.05).

Original languageEnglish
Pages (from-to)147-152
Number of pages6
JournalMeat Science
Volume129
DOIs
Publication statusPublished - 2017 Jul 1

Fingerprint

Thymol
marinating
Escherichia coli O157
sauces
carvacrol
thymol
Listeria monocytogenes
Salmonella typhimurium
Salmonella Typhimurium
beef
flora
leftover foods
Soy Foods
soy sauce
synergism
Population Groups
inoculum
lipid peroxidation
Color
Bacteria

Keywords

  • Antibacterial activity
  • Carvacrol
  • Marinated beef
  • Synergism
  • Teriyaki sauce
  • Thymol

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157: H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade",
abstract = "An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1–3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5{\%}). After 1, 3, and 7 days at 4 °C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5{\%} CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0–3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p > 0.05).",
keywords = "Antibacterial activity, Carvacrol, Marinated beef, Synergism, Teriyaki sauce, Thymol",
author = "Hyeree Moon and Kim, {Nam Hee} and Kim, {Soon Han} and Younghoon Kim and Jee-Hoon Ryu and Min-Suk Rhee",
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T1 - Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157

T2 - H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade

AU - Moon, Hyeree

AU - Kim, Nam Hee

AU - Kim, Soon Han

AU - Kim, Younghoon

AU - Ryu, Jee-Hoon

AU - Rhee, Min-Suk

PY - 2017/7/1

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N2 - An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1–3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7 days at 4 °C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0–3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p > 0.05).

AB - An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1–3.5 log CFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7 days at 4 °C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7 days (p < 0.05). The pathogens relocated from the beef into the leftover marinade (3.0–3.4 log CFU/mL) were also completely inactivated. The treatment inhibited growth of indigenous aerobic bacteria (p < 0.05) and inactivated coliform bacteria. Physicochemical parameters were not significantly affected (p > 0.05).

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