Evaluation of the Antimicrobial Activity of Annatto Dye on Salmonella Enteritidis in Mayonnaise

Subject Areas : Microbiology

محمود Yolme ¹ , M.B. Habibi Najafi ² , F. hosseini ³ , R. Farhosh ⁴

1 - دانشجوی دکتری دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گروه علوم و صنایع غذایی، گرگان، ایران
2 - اﺳﺘﺎد دانشگاه فردوسی مشهد، داﻧﺸﻜﺪه ﻛﺸﺎورزی، ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، مشهد، ایران
3 - مربی پژوهشی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی مشهد، گروه افزودنی‌های غذایی، مشهد، ایران
4 - اﺳﺘﺎد دانشگاه فردوسی مشهد، داﻧﺸﻜﺪه ﻛﺸﺎورزی، ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، مشهد، ایران

Received: 2013-10-28 Accepted : 2014-01-16 Published : 2014-09-23

Keywords: Annatto, Antibacterial, Mayonnaise, Salmonella enteritidis,

Abstract :

Introduction: The hazards of antibiotics and synthetic preservatives have been identified, therefore researchers are looking for natural and safe alternatives. Annatto dye is used in the food industry, widely. Annatto dye has antimicrobial and antioxidant properties. The subject of this study was to evaluate the antimicrobial effect of annatto dye on Salmonella Enteritidis in mayonnaise. Materials and Methods: Annatto dye was extracted by maceration methods and after concentration, the powder was produced using vacuum oven. Samples containing 0.1, 0.2 and 0.4 percent annatto dye and 1 ml of 1.5 mac farlan microbial suspension (include 1.5 × 108 CFU) were prepared and stored at 4 and 25 ˚C. 1 ml from each dilution was cultured as pour plate to evaluate the bacterial survival of the sauce. The colonies were counted as log cfu/g for the duration of twenty days in triplicate orders.  Results: The survival of S.enteritidis was decreased by increasing the annatto dye in both temperatures and has a significant difference with the control sample (P < 0.05). The population of S.enteritidis has shown more reduction at 25 ˚C as compared to 4 ˚C. Therefore the population of S.enteritidis would reach the minimum concentration under 25 ˚C after 17 days. Conclusion: Annatto dye decreased the survival of S.enteritidis in mayonnaise sauce. Temperature of 25 ˚C imposed more fatality effect on S.enteritidis in mayonnaise sauce. Therefore, annatto dye might be employed as an inhibitor in  such products.