The results show that carvol is an effective antibacterial agent for cereal dough

A new study points out that antibacterial compounds such as carvol and 2-nitro-1-propanol (2npooh) are effective antimicrobial agents for pathogens, including E coli O157: H7 and B cereus, which can be used in cereals and dough to prevent spoilage The researchers, whose results are published in food microbiology, point out that it is very important to develop a combination of antimicrobial compounds to increase the ultimate antibacterial capacity and reduce the use of antimicrobial agents The researchers point out that grains and dough can be used as carriers for the transport of human pathogens Various product steps, including packaging, can lead to food corruption and the growth of toxic bacteria in bad food, so new food additives are necessary to help reduce this risk All four pathogens or toxic bacteria were completely inactivated within 24 hours with a concentration of 5% of the tested compounds, and variables could be suppressed at a low concentration of 0.5% to 2%, according to researchers based at jaé n University in Spain Compared with the single culture, the sensitive antibacterial compounds will be improved Recent research results also supplement and expand the research on the inactivation of food borne pathogens by the same antimicrobial agents The methods adopted by the researchers pointed out that corn flour based dough was inoculated with a single pathogen, E.coli O157: H7, Salmonella enteritis, Bacillus cereus and Staphylococcus, and two of the combined bacteria The researchers pointed out that adding antimicrobial agents to control sample contamination by bacterial suspension The researchers pointed out that: investigation of antibacterial compounds against bacteria results: when the corn flour based dough was inoculated with a single pathogen and treated with phenolic compounds, the concentration of food borne bacteria decreased, and the activity of carvol increased After 24 hours of propagation, at a concentration of 2% - 4%, it can reduce the concentration of flour borne microorganisms to below the detection line At a concentration of 0.5%, carvol significantly inhibited the growth of Salmonella and Escherichia coli, as well as the survival of Bacillus In bacterial tests, Salmonella is the most sensitive to 2npooh, followed by Escherichia coli, the researchers noted However, it is important to add the concentration to 5% to produce the same effect on the sample and inoculate with Salmonella or Escherichia coli In untreated control, all microbiological tests were multiplied, bringing the total number of living cells in food to 7.2 to 8.6 CFU The researchers pointed out that the concentration of bacteria has been greatly reduced when two kinds of combined bacteria and antibacterial compounds are inoculated in the corn based dough at the same time, but the results are different when different combined bacteria are inoculated The researchers point out that their results show that the efficacy of antibacterial compounds is better tested in a mixed flora than in a single flora.