集美麻豆

Sains Malaysiana 31: 179-188 (2002)                                                                                           Sains Hayat /

Life Science

Effect of curry powder on the growth of Listeria monocytogenes,

Yersinia enterocolitica and Escherichia coli 0157:H7

in cook-chill beef dish

Ayub Mohd Yatim, Too Chiou Ming,

Mohd Rosni Sulaiman & Nazaruddin Ramli

Food Science Program

School of Chemical Sciences & Food Technology

Faculty of Science & Technology

Universiti Kebangsaan Malaysia

43600 集美麻豆 Bangi, Selangor D.E.,Malaysia

ABSTRACT

This study was conducted to determine the effect of curry powder on the growths of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli 0157:H7 in cook-chill beef curry dish. Cook-chill beef formulas (with or without curry powder) were inoculated with approximately 6 log_l0cfu/g of L. monocytogenes, Y. enterocolitica or E. coli 0157:H7 and stored at 4°C for 9 days. Population of these pathogens were monitored and viable cells was enumerated by plate count method with direct plating. Growth of Y. enterocolitica was not inhibited and reached a population approximately 8 log₁₀cfu/g in cook-chill beef sample regardless of the absence or presence of curry powder. The population of L. monocytogenes decreased to approxi­mately 5 log₁₀cfu/g in the first day of storage. Even though a slight increase was observed in subsequent storage periods, the population of L. monocytogenes was still lower than the initial inoculated count. Population of L. monocytogenes was higher in cook-chill beef without curry than the beef with curry but the difference was not significant (p>0.05). Growth of E. coli 0157:H7 in both cook-chill beefs (with or without curry) were inhibited with the population showed a 3 log reduction at the end of storage time. Generally, the spices in the curry did not significantly inhibit the growth of L. monocytogenes, Y. enterocolitica and E. coli 0157:H7.

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