Antimicrobial Effect of Sour Pomegranate Sauce on Escherichia coli O157:H7 and Staphylococcus aureus

Kisla D. , Karabiyikli S.

JOURNAL OF FOOD SCIENCE, vol.78, no.5, 2013 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 78 Issue: 5
  • Publication Date: 2013
  • Doi Number: 10.1111/1750-3841.12099
  • Title of Journal : JOURNAL OF FOOD SCIENCE


Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimuminhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157 : H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones.