**7.** *Salmonella* **control in food product and food packaging by plant extract**

Nowadays, the foodborne outbreaks *Salmonella* food poisoning and the prevalence of antibiotic resistant *Salmonella* in humans, animals and food are increasing (Rabsch et al., 2001; Angulo et al., 2000; O'Brien, 2002). Consumers are also concerned about the safety of food containing synthetic preservative. Therefore, there has been growing interesting in using natural antibacterial extract from herb or spice for food conservation (Smid & Gorris, 1999; Fasseas et al., 2008; Gutierrez et al., 2008). Particular interest has been focused on the potential application of plant extract or essential oils as safer additives for meat, poultry, milk, fruit and vegetable.

The combination of the oregano essential oil at 0.6% with nisin at 500 IU/g showed stronger antimicrobial activity against *S. enteritidis* in minced sheep meat than the oregano EO at 0.6% but lower than the combination with nisin at 1000 IU/g (Govaris et al., 2010). The minimum inhibitory concentration of the Capsicum extract to prevent the growth of *S. typhimurium* in minced beef was 1.5 mL/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on *Salmonella* (Careaga et al., 2003). Ravishankar et al. (2009) suggest that the food industry and consumers could use apple-based edible films containing cinnamaldehyde or carvacrol as wrappings to control surface contamination by foodborne pathogenic microorganisms, which at 23°C on chicken breasts, films with 3% antimicrobials showed the highest reductions (4.3 to 6.8 log cfu/g) of both *S. enterica* and *E. coli* O157:H7. Moreover, the lowest concentration of trans-cinnamaldehyde (10 mM) reducing *S. enteritidis* populations inoculated on chicken cecal contents by approximately 6.0 log(10) cfu/mL after 8 h and >8.0 log(10) cfu/mL after 24 h of incubation (Johny et al., 2010). The carvacrol vapour was effective at preventing growth of *Salmonella* on agar and in significantly reducing viable numbers on raw chicken at temperatures ranging from 4°C to 37 °C (Burt et al., 2007). The results by Shan et al. (2011) showed that the five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) were effective against *S. enterica* in cheese at room temperature (~23°C), which the clove showed the highest antibacterial activity.

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Tornuk et al. (2011) indicated that the thyme hydrosol (contain carvacrol: 48.30% and thymol: 17.55%) was the most efcient agent on the carrot samples with resulted in 1.48 log cfu/g reduction in *S. typhimurium* number. The antimicrobial effect of essential oil components (monoterpenes e.g. thymol, menthol and linalyl acetate) might be due to a perturbation of the lipid fraction of bacterial plasma membranes, resulting in alterations of membrane permeability and in leakage of intracellular materials (Trombetta et al., 2005). Both concentrations of carvacrol and trans-cinnamaldehyde, and 0.75% eugenol decreased *Salmonella* counts on tomatoes by ~6.0 log cfu/mL at 1 min (Mattson et al., 2011). Treatment of seeds at 50 degrees C for 12 h with acetic acid (100 and 300 mg/L of air) and thymol or cinnamic aldehyde (600 mg/L of air) significantly reduced *Salmonella* populations on seeds (>1.7 log10 cfu/g) without affecting germination percentage (Weissinger et al., 2001).

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Seydium & Sarikus (2006) reported that the whey protein based edible films containing oregano essential oil was the most effective against *S. enteritid*is (ATCC 13076), at 2% level than those containing garlic and rosemary extracts (P < 0.05). Incorporation of garlic oil up to 0.4% v/v in alginate film, the clear zone of inhibition was not observed with *S. typhimurium*. However, incorporation of garlic oil at higher than 0.1% v/v revealed a weak inhibitory effect, indicated by minimal growth underneath film discs (Pranoto et al., 2005).
