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Effect of spices on Vibrio parahaemolyticus survival and growth.

In this study, the antibacterial activity of a total of 16 spices at a fi nal concentration of 2.5 % against V. parahaemolyticus at two different temperatures, 5 and 37 oC, was tested. Anise seed, chili, cloves, cinnamon, coriander seed, cumin, curry, garlic, ginger, oregano, paprika, black and white pepper, rosemary, thyme and turmeric, were collected from a retail store from the same producer. Prior to antibacterial screening, the spices were analyzed using standard microbiological procedures for: aerobic spore forming bacteria, sulfi te-reducing clostridia, yeast and molds, Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, and the presence of Salmonella spp. and Listeria monocytogenes. For detection of anti-Vibrio activity, the same amount of V. parahaemolyticus culture in NaCl-BHI broth, at 104 cfu/mL, was added to the 5 % suspension of spices, incubated for 24 h and then inoculated onto TCBS agar. After screening, minimal inhibitory concentrations were determined for spices, which showed strong antimicrobial activity. Salmonella spp., Listeria monocytogenes, E. coli and coagulase-positive staphylococci were not detected in any of the spice samples. Aerobic spore forming bacteria were present in 93.7 %, sulfi te reducing clostridia in 43.7 %, yeasts in 12.5 %, molds in 62.5 % and Enterobacteriaceae in 18.7 % of the spice samples. At 5 °C, all spices except anise and coriander seed showed antibacterial activity against V. parahaemolyticus, with viable count reduced by at least 1 log; strong antibacterial activities at this temperature were found for oregano, garlic, thyme, cloves, cinnamon, curry, rosemary, ginger and turmeric. Oregano, garlic, thyme, cloves and cinnamon showed strong antibacterial activity at 37 °C. The lowest minimal inhibitory concentration at 37 °C was 0.078 % in cloves, and at 5 °C was 0.0012 % in turmeric. The effect of the accompanying microfl ora of the spices on the number of V. parahaemolyticus was not observed. This result showed that some spices have potential for reducing the risk of contaminating V. parahaemolyticus in seafood, combined with low temperature.