Investigation of effects of some spices extracts (sumac, cumin, black pepper, red pepper) on growth and biogenic amine production of food-borne pathogens

In the present study, effects of diethyl ether extract of sumac, cumin, black pepper and red pepper on growth of eight food-borne pathogens (Staphylococcus aureus, Salmonella Paratyphi A, Klebsiella pneumoniae, Enterococcus faecalis, Camplylobacter jejuni, Aeromonas hydrophila, Pseudomonas aeruginosa ve Yersinia enterocolitica) and their biogenic amine production in two different amino acid (histidine and tyrosine) decarboxylase broth were investigated. The antimicrobial effect of spice extracts was determined by minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). Among spice extracts, sumac followed by red pepper had the highest antimicrobial activity against food-borne pathogens. Ent. faecalis and A. hydrophila was the most susceptible strains to sumac extract, with MIK value of 6.25 mg/ml. MBK of spice extract on food-borne pathogen was generally above 50 mg/ml. The lowest bacterial load in amino acid decarboxylase broth was observed from sumac, red pepper and cumin extract (<8.20 log cfu/ml). Spice extracts induced significantly lower ammonia accumulation (p<0.05). Food-borne pathogens produced mainly TMA, dopamine, serotonin and agmatine. Histamine production in histidin decarboxylase broth was in range from 0.14 mg/L (Y. enterocolitica) to 39.29 mg/L (Staph. aureus), whilst tyramine production by foodborne-pathogens was more than 10 mg/L in tyrosine decarboxylase broth. The effect of spice extracts on biogenic amine production varied depending on amino acid decarboxylase broth, spice type, bacterial strains and specific amine, altough red pepper extract in histidine decarboxylase broth and cumin extract in tyrosine decarboxylase broth generally increased biogenic amine production by bacteria.