TY  - THES
T1  - Bacteriostatic activities of garlic bulb, mustard leaf and mango leaf extracts against common foodborne microorganisms in spaghetti meat sauce
A1  - Madriaga, Hannah P.
A2  - Gabriel, Alonzo A.
LA  - English
PP  - Quezon City
PB  - College of Home Economics, University of the Philippines Diliman
YR  - 2013
UL  - https://tuklas.up.edu.ph/Record/UP-99796217610693781
AB  - This study was conducted to establish the antimicrobial activities of garlic bulb-, mustard leaf-, and mango leaf extracts against common foodborne disease microorganisms in vitro and in a spaghetti sauce food system. Sensory evaluations revealed that the maximum permissible supplementation (MPS) of mustard leaf-, mango leaf- and garlic bulb extract were 3.0%, 3.0% and 6.0%, respectively. Antimicrobial assays revealed that the minimum inhibitory concentrations (MIC) of mustard- and mango leaf extracts were greater than their respective MPS values, but subsequent co-supplementation with 3.0% reduced both the leaf extract MIC to 3.0%. Supplementations of 3.0% garlic to 3.0% mustard extract, and to 3.0% mango extract did not result to significant changes in the sensory characteristics of the food system. Furthermore, these supplementations exhibited bacteriostatic activity against Salmonella and S. aureus in spaghetti meat sauce exposed to an abuse temperature of 31 ºC for 8 h. The results obtained in this study may be used for better control of foodborne pathogens in spaghetti and similar food systems.
CN  - LG 993.5 2013 F66 M33
KW  - Antibacterial agents.
KW  - Sauces : Microbiology.
ER  -