Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

White, Shecoya

Committee Member

Silva, Juan L..

Committee Member

Baird, Richard

Date of Degree

12-13-2024

Original embargo terms

Worldwide

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition and Health Programs (Food Science and Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Biochemistry, Nutrition and Health Promotion

Abstract

Hummus consumption has risen but multiple foodborne outbreaks due to Salmonella contamination have been reported. Essential oils (EOs) eugenol and carvacrol have been found to inhibit the growth and survival of Salmonella in food products. The objective was to evaluate antibacterial properties of various concentrations of eugenol (EU) and carvacrol (CA), alone or in combination (EUCA) against Salmonella in vitro and in hummus. Eugenol demonstrated a MIC of 0.125 mg/mL and an MBC of 0.25 mg/mL, while carvacrol showed a MIC of 0.0625 mg/mL and an MBC of 0.125 mg/mL. In the hummus study, 2% EUCA was the most effective (p < 0.05) treatment in inhibiting Salmonella survival at 4°C and 10°C. By day 1, Salmonella spp. at 4°C and 10°C reduced from 4.37 to 1.65 Log CFU/g and 4.13 to 0.22 Log CFU/g, respectively. Thus, use of a combination of these could reduce risk of Salmonella survival in hummus.

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