Antimicrobial Effects of Plant Extracts against Clostridium perfringens with Respect to Food-Relevant Influencing Factors

What is it about?

The established microdilution system provides a reliable screening tool to measure and define the antibacterial effects of plant extracts under different food-relevant environments which is easy to assess and enables fast application. Our results showed a synergistic antibacterial effect of sodium chloride and sodium nitrite, as well as low pH values, with some PEs against C. perfringens. Additionally, extracts of allspice, coriander and ginger can maintain their antimicrobial effect, even after being heated at 78 °C for 30 min.

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