U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska


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Date of this Version



Journal of Food Processing and Preservation (2012); doi:10.1111/jfpp.12026


The in vitro antimicrobial effect of cinnamaldehyde and Sporan in combination with acetic acid against Escherichia coli O157:H7 and Salmonella was investigated in Luria-Bertani broth (7 log cfu/mL) containing cinnamaldehyde or Sporan (800 and 1,000 ppm) alone or in combination with 200 ppm acetic acid, and incubated at 37C for up to 6 h. Surviving populations of test pathogens were determined by spiral plating on selective media. E. coli O157:H7 and Salmonella were undetectable after 1 h in the presence of 800 ppm cinnamaldehyde. A 1,000 ppm Sporan significantly reduced Salmonella and E. coli O157:H7 populations by 1.83 and 3.02 log cfu/mL within 2 and 4 h, respectively. Scanning and transmission electron microscopy of oil-treated bacterial cells revealed cell structural damage and leakage of cellular content. Cinnamaldehyde was highly effective against both E. coli O157:H7 and Salmonella whereas the effect of Sporan was dependent on its concentration, exposure time and pathogen.