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Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines

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Abstract

The effects of sumac, cumin, black pepper and red pepper diethyl ether extracts on the growth of eight foodborne pathogens (FBP) and their biogenic amine (BA) production were investigated in histidine decarboxylase broth. The antimicrobial effect was determined by the minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations. Sumac extract showed the highest antimicrobial activity against FBP. Enterococcus faecalis and Aeromonas hydrophila were the most susceptible strains to sumac extract. The MBC of spice extracts on the FBP was generally above 50 mg/mL. Cumin extract was the most effective in decreasing bacterial loads, inhibiting significantly the microbial growth of Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni and A. hydrophila. Histamine production ranged from 0.14 (Yersinia enterocolitica) to 39.29 mg/L (S. aureus). Cumin extract significantly inhibited the histamine formation by S. aureus and Salmonella paratyphi A. Black and red pepper extracts promoted the histamine formation by most of FBP under scrutiny. Red pepper extract generally increased formation of BA, while sumac and cumin extracts proved to be the most effective antimicrobials and BA formation inhibitors. This research study allowed to conclude that sumac and cumin extracts can be used as natural preservatives in the agro-food industry.

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Acknowledgements

The project was funded by the Scientific Research Projects Unit of Cukurova University (Project No: FYL-2015-4813). The authors are grateful for their financial support. This work is also based upon the work from COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/), where the author J.M.F.R. is the Chair and Grant Holder Scientific Representative and the author F.Ö. is the leader of the working group 8 “Food safety, health promoting, sensorial perception and consumers’ behaviour”, and is supported by COST (European Cooperation in Science and Technology) (https://www.cost.eu/). COST is a funding agency for research and innovation networks. Regarding the author J.M.F.R., this work was also financially supported by: (i) LA/P/0045/2020 (ALiCE) and UIDB/00511/2020–UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC); (ii) Project PTDC/EQU-EQU/28101/2017–SAFEGOAL—Safer Synthetic Turf Pitches with Infill of Rubber Crumb from Recycled Tires, funded by FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI) and by national funds (PIDDAC) through FCT/MCTES.

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Authors and Affiliations

  1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, 01330, Adana, Turkey

    Fatih Özogul, Esmeray Küley & Ferhat Küley

  2. Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, in Cracow, ul. Balicka 122, 30-149, Krakow, Poland

    Piotr Kulawik

  3. LEPABE–Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    João Miguel Rocha

  4. ALiCE–Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    João Miguel Rocha

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  1. Fatih Özogul
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  2. Esmeray Küley
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  3. Ferhat Küley
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  4. Piotr Kulawik
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Correspondence to Fatih Özogul or João Miguel Rocha.

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Özogul, F., Küley, E., Küley, F. et al. Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines. Eur Food Res Technol 248, 1803–1813 (2022). https://doi.org/10.1007/s00217-022-04006-x

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