This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lin, Y. T.
Right arrow Articles by Shetty, K.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Lin, Y. T.
Right arrow Articles by Shetty, K.
Agricola
Right arrow Articles by Lin, Y. T.
Right arrow Articles by Shetty, K.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, September 2004, p. 5672-5678, Vol. 70, No. 9
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.9.5672-5678.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies

Y. T. Lin, R. G. Labbe, and Kalidas Shetty*

Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts

Received 22 October 2003/ Accepted 28 April 2004

ABSTRACT

Optimized phenolics from oregano and cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75% oregano and 25% cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4°C.

* Corresponding author. Mailing address: Chenoweth Laboratory, Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003. Phone: (413) 545-1022. Fax: (413) 545-1262. E-mail: kalidas{at}foodsci.umass.edu.

Applied and Environmental Microbiology, September 2004, p. 5672-5678, Vol. 70, No. 9
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.9.5672-5678.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Lin, Y. T., Kwon, Y. I., Labbe, R. G., Shetty, K. (2005). Inhibition of Helicobacter pylori and Associated Urease by Oregano and Cranberry Phytochemical Synergies. Appl. Environ. Microbiol. 71: 8558-8564 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»