ANTIMICROBIAL ACTIVITY OF VANILLIN AND MIXTURES WITH CINNAMON AND CLOVE ESSENTIAL OILS IN CONTROLLING ESCHERICHIA COLI O157:H7 IN MILK DURING STORAGE IN REFRIGERATION

摘要

The MIC and MBC of vanillin against E.coli O157:H7 CETC 5947 was determined in Trypticase Soy Broth (TSB), pH 7 and 6, incubated at 35°C/24h and in semi-skim milk incubated at 35°C/24h and 7°C/14 days. The influence of the fat content of milk on the antimicrobial activity of vanillin was tested in whole and skim milk incubated at 7°C/14 days. Mixtures of clove and cinnamon with vanillin were also evaluated in semi skim-milk incubated at 7°C. The MICs in TSB were 2,800 ppm (pH 7) and 2,400 ppm (pH 6). The MBC in TSB was 6,000 ppm. The MICs in semi-skim milk were 3,000 ppm at 35°C/24h and 1,000 ppm at 7°C/7 days, respectively. The MBC was 11,000 ppm in semi-skim milk. Mixtures of clove and cinnamon and cinnamon bark with vanillin in milk had a synergistic effect.