Accurate and Rapid Methods for Detecting Salmonella spp. Using Polymerase Chain Reaction and Aptamer Assay from Dairy Products: A Review

초록

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

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