Antibacterial Activity of Essential Oil Vapor for Histamine-Producing Bacteria

作者：Kamii Eri; Terada Gaku; Akiyama Junki; Isshiki Kenji^*

来源：Journal of the Food Hygienic Society of Japan, 2011, 52(5): 276-280.

DOI：10.3358/shokueishi.52.276

• histamine-producing bacteria
• allyl isothiocyanate
• salicylaldehyde
• antibacterial action
• food preservation

In this study, we evaluated the antibacterial activity of essential oil vapors against histamine-producing bacteria Morganella morganii NBRC3848 and Raultella planticola NBRC3317. We measured the minimum inhibitory dose (MID) of 14 essential oils towards these two strains. Allyl isothiocyanate (AIT) and salicylaldehyde (SA) vapors showed higher antibacterial activity than the other 12 essential oil vapors. Both AIT and SA vapors suppressed growth of total aerobic bacteria and histamine-producing bacteria in bigeye tuna and mackerel meat during storage at 12 degrees C. These vapors also inhibited histamine accumulation in bigeye tuna meat and mackerel meat. Thus, application of AIT and SA vapors is effective for preventing increase of histamine-producing bacteria and histamine formation in fish meat.

• 出版日期2011-10