The Effect of Aqueous Extract of Saffron (Crocus sativus L. Stigma) on the Behavior of Salmonella Typhimurium in A Food Model during Storage at Different Temperatures

Background: Given the concerns about the use of chemical preservatives in food, the consumers and producers have been interested in natural alternatives, such as plant essential oils and extracts. Since there are limited studies about the effect of saffron (Crocus sativus L.) on the behavior of foodborne pathogens in food models, this study aimed to determine the inhibitory effect of aqueous extract of saffron stigma on the growth behavior of Salmonella Typhimurium (S. Typhimurium) in commercial barley soup (as a food model) during storage at different temperatures. Methods: The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were determined against S. Typhimurium using broth microdilution method. The growth of S. Typhimurium was investigated in the presence of this extract in commercial barley soup during ۱۲ days of storage at ۱۰, ۲۰, and ۳۰ °C. Results: The MIC and MBC values ​​for saffron extract against S. Typhimurium were ۱۰۰ and >۲۰۰ mg/ml, respectively. Also, the saffron extract at a concentration of ۲۰۰ mg/ml and temperature of ۱۰ °C had the highest inhibitory effect on the growth of bacteria in commercial barley soup during storage. Conclusion: According to the results of this study, the antimicrobial effect of this extract increased in a dose-dependent manner against this bacterium. Therefore, the use of proper concentrations of this extract together with appropriate storage temperature can have an appropriate inhibitory effect on the growth of this bacterium, improving food safety shelf life.

کلیدواژه ها:

Saffron ، Crocus Sativus L ، .Antimicrobial ، Salmonella