Antimicrobial activity of epigallocatechin gallate from green tea (Camellia sinensis) on pathogenic Salmonella Enteritidis in braised quail eggs
2016
Kim, K.Y., Konkuk University, Seoul, Republic of Korea | Kim, Y.J., Konkuk University, Seoul, Republic of Korea | Kim, H.S., Konkuk University, Seoul, Republic of Korea | Song, K.Y., Konkuk University, Seoul, Republic of Korea | Kim, D.H., Konkuk University, Seoul, Republic of Korea | Lee, M.Y., Ministry of Food and Drug Safety, Cheongju, Republic of Korea | Kim, E.S., Korea Food Industry Association, Seoul, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea | Seo, K.H., Konkuk University, Seoul, Republic of Korea
The inhibitory effect of epigallocatechin gallate (EGCG), one of the antioxidants in green tea (Camellia sinensis), against Salmonella Enteritidis was evaluated in commercial braised quail eggs at two temperatures (4 and 25oC). Although S. Enteritidis was dose-dependently suppressed by EGCG in pure culture at 25 °C, it was not inhibited in the sauce or eggs at this temperature. At low temperature (4°C), S. Enteritidis was inhibited in both the sauce and eggs by 400 μg/mL EGCG. Thus, EGCG at an appropriate concentration could be a useful food additive for inhibiting S. Enteritidis in braised quail eggs at low temperatures.
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