Journal of Food Processing & Technology

Jayne Stratton

Publications

• Research Article
  Use of Essential Oils and Plant Extracts to Control Microbial Contamination in Pet Food Products
  Author(s): Andreia Bianchini, Jayne Stratton, Steve Weier, Carmen Cano and Lucia Miceli GarciaAndreia Bianchini, Jayne Stratton, Steve Weier, Carmen Cano and Lucia Miceli Garcia
  
  The antimicrobial activity of 25 essential oils and plant extracts against Salmonella Typhimurium and Penicillium roqueforti was tested by disc diffusion and quantified by agar dilution. Afterwards, the effect of the most promising essential oils was studied in an extruded pet food product over 21 days, with the oil mixed either into the product or as part of its coating. In vitro, the best inhibitors for Salmonella were cinnamon essential oil (EO) at 0.05% and thyme EO at 0.1%, while P. roqueforti was best inhibited by cinnamon EO at 0.01% and spearmint EO at 0.5%. When tested in the extruded product, cinnamon EO (0.05% and 0.1%) and spearmint EO (0.5%) proved ineffective against P. roqueforti, either mixed into the product or as part of its coating. Only cinnamon EO (0.1%) as part of the coating was able to reduce Salmonella.. View More»
  DOI: 10.4172/2157-7110.1000357

  Abstract PDF