Antimicrobial Activity of Panax ginseng and Traditional Antimicrobials on Pathogenic and Spoilage Microorganisms in Fresh-Cut Mangoes and Oranges

Abstract

The effectiveness of Panax ginseng (PG) combined with potassium sorbate (PS) and/or malic (MA) and citric (CA) acids against Salmonella enterica ser. Saintpaul, Escherichia coli O157:H7 and native microflora on fresh-cut mangoes and oranges was evaluated. A combination of PG 3% (w/v), MA 1% (w/v), PS 0.05% (w/v) achieved to reduce by more than 2.5 and 1.0 logs CFU/g Salmonella Saintpaul and E. coli O157:H7 populations, respectively, on fresh-cut mangoes and oranges just after added. Significant reductions (p<0.05) by more than 4 and 2 log CFU/g of Salmonella and E. coli O157:H7 populations, respectively, during 21 days of storage at 5ºC in fresh-cut mango and orange were also achieved. The native microflora growth was delayed with this combination of antimicrobials; and microbiological shelf-life of fresh-cut mangoes and oranges was extended by more than 20 days. Sensorial attributes of fresh-cut mango were not affected by the addition of antimicrobials.