TY - UNPB
T1 - Effect of Spices on the Growth and Detection of Salmonella and Shiga Toxin-Producing Escherichia Coli in ISO Standard Methods
AU - Castelijn, G.A.A.
AU - de Lange, L.C.M.
AU - van der Voort, M.
PY - 2023/6/19
Y1 - 2023/6/19
N2 - In this study the effect of 50 herbs and spices on the growth of the foodborne pathogens Salmonella and Shiga Toxin-producing Escherichia coli (STEC) in the primary enrichment as described in the ISO standards was assessed. The results indicated that allspice, star anise, cinnamon, clove, garlic, mustard seed, galanga and onion powder had an antimicrobial effect on the growth of Salmonella and STEC in the primary BPW enrichment. Additionally, allspice, star anise, cinnamon and clove also had an hindering effect on real-time PCRs used to screen enrichments on the presence of Salmonella or STEC. It was explored if the antimicrobial effect of the growth inhibiting spices could be countered by replacing BPW by TSB, by addition of K2SO3, or by increasing the dilution factor of the spices in the primary enrichment. This revealed that for most spices the growth inhibiting effect could be countered by using TSB+K2SO3 instead of BPW, or by enlarging the dilution factor. Furthermore, the PCR obstructing compounds originating from spices could be removed by the use of a different DNA extraction method. Moreover, different PCR DNA polymerases differ in their sensitivity to the real-time PCR obstructing compounds. In conclusion, the results presented in this study can be used to improve the detection method for Salmonella and STEC on spices.
AB - In this study the effect of 50 herbs and spices on the growth of the foodborne pathogens Salmonella and Shiga Toxin-producing Escherichia coli (STEC) in the primary enrichment as described in the ISO standards was assessed. The results indicated that allspice, star anise, cinnamon, clove, garlic, mustard seed, galanga and onion powder had an antimicrobial effect on the growth of Salmonella and STEC in the primary BPW enrichment. Additionally, allspice, star anise, cinnamon and clove also had an hindering effect on real-time PCRs used to screen enrichments on the presence of Salmonella or STEC. It was explored if the antimicrobial effect of the growth inhibiting spices could be countered by replacing BPW by TSB, by addition of K2SO3, or by increasing the dilution factor of the spices in the primary enrichment. This revealed that for most spices the growth inhibiting effect could be countered by using TSB+K2SO3 instead of BPW, or by enlarging the dilution factor. Furthermore, the PCR obstructing compounds originating from spices could be removed by the use of a different DNA extraction method. Moreover, different PCR DNA polymerases differ in their sensitivity to the real-time PCR obstructing compounds. In conclusion, the results presented in this study can be used to improve the detection method for Salmonella and STEC on spices.
U2 - 10.2139/ssrn.4473501
DO - 10.2139/ssrn.4473501
M3 - Preprint
BT - Effect of Spices on the Growth and Detection of Salmonella and Shiga Toxin-Producing Escherichia Coli in ISO Standard Methods
PB - SSRN
ER -