The Effect of Aqueous Extract of Saffron
(Crocus
sativus L. Stigma
) on the
Behavior of Salmonella Typhimurium in A Food Model during Storage at
Different Temperatures
Background: Given the concerns about the use of chemical preservatives in food,
the consumers and producers have been interested in natural alternatives, such as
plant essential oils and extracts. Since there are limited studies about the effect of
saffron
(Crocus sativus L.) on the behavior of foodborne pathogens in food models,
this study aimed to determine the inhibitory effect of aqueous extract of saffron
stigma on the growth behavior of Salmonella Typhimurium
(S. Typhimurium) in
commercial barley soup (as
a food model) during storage at different temperatures.
Method
s
: The minimum inhibitory concentration (MIC) and the minimum
bactericidal concentration (MBC) of the extract were determined against S.
Typhimurium using broth microdilution method. The growth of
S
. Typhimurium was
investigated in the presence of this extract in commercial barley soup during 12 days
of storage at 10, 20, and 30 °C. Results: The MIC and MBC values for saffron
extract against
S
. Typhimurium were 100 and >200 mg/m
l
, respectively. Also, the
saffron extract at
a concentration of 200 mg/ml and temperature of 10 °C had the
highest inhibitory effect on the growth of bacteria in commercial barley soup during
storage. Conclusion: According to the results of this study, the antimicrobial effect
of this extract increased in
a dose
-dependent manner against this bacterium.
Therefore, the use of proper concentrations of this extract together with appropriate
storage temperature can have an appropriate inhibitory effect on the growth of this
bacterium, improving food safety shelf life
