Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth.

Abstract Possible use of three different essential oil components as natural food preservatives was studied by examining their influence in the kinetics of growth from activated spores of four Bacillus cereus strains in tyndallized carrot broth over the temperature range 5–16 °C. Selected low concentrations of carvacrol, cinnamaldehyde, or thymol showed a clear antibacterial activity against B. cereus in the vegetable substrate. The addition of 2 μl cinnamaldehyde or 20 mg thymol to 100 ml of broth in combination with refrigeration temperatures (⩽8 °C) was able to inhibit the outgrowth from activated spores of the psychrotrophic strain INRA TZ415 for at least 60 days, but only cinnamaldehyde did it even at the mild abuse temperature of 12 °C. Five microliters of carvacrol per 100 ml of inoculated carrot broth, however, were unable to inhibit bacterial growth at 8 °C.