GRANULARITY AND ANTIBACTERIAL ACTIVITIES OF ULTRA-FINE CINNAMON AND CLOVE POWDERS

Effects of three essential oils and their nano-emulsions on Listeria monocytogenes and Shigella flexneri in Egyptian Talaga cheese

Talaga cheese is a soft Egyptian cheese that has been associated with foodborne pathogens such as Listeria monocytogenes and Shigella flexneri. Essential oils (EOs) play a pivotal role in sustainably controlling foodborne diseases and as a potential preservative in soft cheeses. However, limited data is available comparing the antibacterial activity of EOs and their nano-emulsions (NEs) when inoculated into Talaga cheese. Therefore, this study aimed to examine the antibacterial activity of carvacrol, clove, and cumin EOs, in addition to their NEs, against L. monocytogenes (NCTC 13372/ATCC® 7644) and S. flexneri (ATCC®12022^TW⁎) inoculated into laboratory-manufactured Egyptian Talaga cheese during refrigerated storage. The NEs had a Z-average diameter of 32.98 ± 29.75 nm, 45.2 ± 34.25 nm, and 50.23 ± 15.7 nm and a PDI of 0.326, 0.245, and 0.307 for carvacrol, clove, and cumin NEs, respectively. The flow of active functional groups of EOs and NEs as clarified by Fourier-transform infrared spectroscopy (FTIR) and transmission electron microscopy (TEM) showed the spherical-shaped droplet structure of the prepared NEs. The minimum inhibitory concentration (MIC) of all EOs and their NEs was 0.78% against L. monocytogenes and 1.56% against S. flexneri, while those of carvacrol EO and its NE were 0.78% against both microorganisms. By supplementation in cheese, NEs significantly reduced the counts of inoculated pathogens from 8.2 log₁₀cfu/g to 1.5 log₁₀cfu/g after 2 to 3 weeks compared to EOs, which reduced them after 4 to 5 weeks. The carvacrol NE showed excellent antibacterial activity with no cheese sensory impairment. It reduced L. monocytogenes by 99% (R%) after 7 days and after 3 weeks for S. flexneri at 0.78% concentration, while higher concentrations and a longer period were required for the other NEs to show an inhibitory effect. NEs showed a greater antimicrobial effect than their non-emulsified counterparts, especially when interacting with food items, and carvacrol NE at a low concentration (0.78%) demonstrated its efficacy as an antibacterial and natural food preservative.

Antibacterial and Antifungal Activities of Spices

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.