11 Jul2011

Native foods used to prevent spoilage

Posted in ANFIL News by lavergneL with 2 Comments

Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8°C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4°C on day 12 by 1.6 and 1.59 log CFU/g, respectively. Read more at http://www.ingentaconnect.com/content/iafp/jfp/2011/00000074/00000007/art00010

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2 Responses to “Native foods used to prevent spoilage”

  • Jude Mayall July 12, 2011

    That’s amazing information, the more that natural foods and products can be used instead of chemicals and artificial ingrediants the better.
  • Chris Read August 4, 2011

    Watch this space for more news on this subject – recent work about to be presented gives more reason to be excited about native food ingredients and spoilage management!
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