Anti-staphylococcal effect of cinnamaldehyde in milk
2021
Authors
Babić, MilijanaGlišić, Milica
Đorđević, Jasna
Zdravković, Nemanja
Savić Radovanović, Radoslava
Baltić, Milan Ž.
Bošković Cabrol, Marija
Article (Published version)
Metadata
Show full item recordAbstract
The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.
Keywords:
antibacterial activity / cinnamaldehyde / fat / milk safety / Staphylococcus aureusSource:
Italian Journal of Food Science, 2021, 33, 2, 108-116Publisher:
- Codon Publications
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
DOI: 10.15586/ijfs.v33i2.1976
ISSN: 1120-1770
WoS: 000695883200008
Scopus: 2-s2.0-85111708631
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Fakultet veterinarske medicineTY - JOUR AU - Babić, Milijana AU - Glišić, Milica AU - Đorđević, Jasna AU - Zdravković, Nemanja AU - Savić Radovanović, Radoslava AU - Baltić, Milan Ž. AU - Bošković Cabrol, Marija PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2220 AB - The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde. PB - Codon Publications T2 - Italian Journal of Food Science T1 - Anti-staphylococcal effect of cinnamaldehyde in milk VL - 33 IS - 2 SP - 108 EP - 116 DO - 10.15586/ijfs.v33i2.1976 ER -
@article{ author = "Babić, Milijana and Glišić, Milica and Đorđević, Jasna and Zdravković, Nemanja and Savić Radovanović, Radoslava and Baltić, Milan Ž. and Bošković Cabrol, Marija", year = "2021", abstract = "The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.", publisher = "Codon Publications", journal = "Italian Journal of Food Science", title = "Anti-staphylococcal effect of cinnamaldehyde in milk", volume = "33", number = "2", pages = "108-116", doi = "10.15586/ijfs.v33i2.1976" }
Babić, M., Glišić, M., Đorđević, J., Zdravković, N., Savić Radovanović, R., Baltić, M. Ž.,& Bošković Cabrol, M.. (2021). Anti-staphylococcal effect of cinnamaldehyde in milk. in Italian Journal of Food Science Codon Publications., 33(2), 108-116. https://doi.org/10.15586/ijfs.v33i2.1976
Babić M, Glišić M, Đorđević J, Zdravković N, Savić Radovanović R, Baltić MŽ, Bošković Cabrol M. Anti-staphylococcal effect of cinnamaldehyde in milk. in Italian Journal of Food Science. 2021;33(2):108-116. doi:10.15586/ijfs.v33i2.1976 .
Babić, Milijana, Glišić, Milica, Đorđević, Jasna, Zdravković, Nemanja, Savić Radovanović, Radoslava, Baltić, Milan Ž., Bošković Cabrol, Marija, "Anti-staphylococcal effect of cinnamaldehyde in milk" in Italian Journal of Food Science, 33, no. 2 (2021):108-116, https://doi.org/10.15586/ijfs.v33i2.1976 . .