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ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Use of Essential Oils and Plant Extracts to Control Microbial Contamination in Pet Food Products

Andreia Bianchini1,2*, Jayne Stratton1,2, Steve Weier1, Carmen Cano2 and Lucia Miceli Garcia2

1The Food Processing Center, 143 Food Industry Complex, University of Nebraska – Lincoln, Lincoln NE USA

2Department of Food Science and Technology, 143 Food Industry Complex, University of Nebraska – Lincoln, Lincoln NE USA

*Corresponding Author:
Andreia Bianchini
Department of Food Science and Technology
143 Food Industry Complex
University of Nebraska–Lincoln, Lincoln NE USA
Tel: +1 402-472-3114
Fax: +1 402-472-1693
E-mail: [email protected]

Received date: August 12, 2014; Accepted date: September 15, 2014; Published date: September 23, 2014

Citation: Bianchini A, Stratton J, Weier S, Cano C, Garcia LM et al. (2014) Use of Essential Oils and Plant Extracts to Control Microbial Contamination in Pet Food Products. J Food Process Technol 5:357. doi:10.4172/2157-7110.1000357

Copyright: © 2014 Bianchini A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

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 significantly faster than the control (p-value=0.0408) during storage for 21 days. Based on the results, spice essential oils can act as inhibitors of Salmonella in a pet food product, when present at a sufficient concentration.

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