Growth of Enteropathogenic and Spoilage Bacteria in Sage‐Containing Broth and Foods

Abstract

Sensitivity of strains of S. aureus, B. cereus, Pseudomonas sp. and S. typhimurium to sage was studied in nutrient broth and in foods. Inhibition was highest in broth (MIC of 0.0–1.0%), and diminished in rice (MIC of 0.4 to >2.5%), and chicken and noodles (MIC of 1.0 to >2.5%). Little or no inhibition was seen in meat at ≤2.5% of sage. In each growth medium B. cereus strains displayed the least resistance, followed by S. aureus, Pseudomonas sp., and S. typhimurium. Growth from spores of B. cereus was inhibited in a manner similar to that seen in vegetative cells. While antimicrobial activity of sage increased with increase in the volatile oil fraction, essential oils alone had limited inhibitory effect in broth, and no effect in foods. Salt and water levels in the food increased bacterial sensitivity, whereas fat and protein decreased it.