Antimicrobial Effect of Sour Pomegranate Sauce on Escherichia coli O157 : H7 and Staphylococcus aureus

Authors

  • Duygu Kışla,

    Corresponding author
    • Author Kışla is with Food Engineering Dept., Faculty of Engineering, Ege Univ., 35100 Bornova, İzmir, Turkey
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  • Şeniz Karabıyıklı

    1. Author Karabıyıkli is with Food Engineering Dept., Faculty of Engineering and Natural Science, Gaziosmanpaşa Univ., 60000 Taşlıçiflik, Tokat, Turkey
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Direct inquires to author Karabıyıklı (E-mail: senizkarabiyikli@hotmail.com; seniz.karabiyikli@gop.edu.tr).

Abstract

   Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157 : H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones.

Practical Application

  • Both traditional and commercial sour pomegranate sauce samples showed an antimicrobial effect on S. aureus and E. coli O157 : H7.
  • The inhibitory effect of the samples was not solely due to low pH.

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