• Korean journal of food and cookery science
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• v.13 no.2
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• pp.106-112
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• 1997

The effect of low concentrations of allspice (Pimenta dioica L.) in culture broth as an antibacterial agent against Escherichia coli 0157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼2% (w/v) of allspice was inoculated with 10$\^$5/∼10$\^$6/ cells/$m\ell$ of E. coli and S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% allspice and growth occured at 2％ allspice but only after a prolonged lag period. Growth of S. aureus was inhibited with increasing concentration of allspice at 35$^{\circ}C$. Growth of S. aureus occured at the presence of 0.1∼0.3% allspice but the viability of S. aureus at 0.5∼2.0% allspice was decreased during storage at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, inhibition of E. coli and S. aureus was increased with the progress of time and increasing spice concentration. During frozen storage at -20$^{\circ}C$, antibacterial activity of allspice against E. coli was increased with increasing storage time and spice concentration while that activity against S. aureus was effective during early period of storage. There was no major changes in population of S. aureus in TSB with different concentration of spice frozen at -20$^{\circ}C$. Viable counts of E. coli and S. aureus at 0.l％ of allspice was less than that of control during frozen storage.