EFFECT OF SPICES ON CAMPYLOBACTER jejuni AT THREE TEMPERATURES

A study was conducted on the effects of oregano, sage and ground cloves on the growth of Campylobacter jejuni. Each spice was added individually to a liquid growth medium at levels of 0.1–1%. C. jejuni was added to the spice-broth mixture and incubated at 4°C, 25°C or 42°C. Colony forming units were determined at 0, 2, 4, 8, 16, 24 and 48 h. At 42°C and a level of 0.5% spice, cloves inhibited the growth of this organism at 16h. However, in the presence of either oregano or sage, an apparent reduction in colony forming units was noted. The presence of sage caused a greater reduction in colony forming units than did oregano. However, incubation beyond 16 h at 42°C, cell growth was noted in all three spice-broth mixtures. In the presence of either sage or oregano, a > 3-log decrease in colony forming units of C. jeiuni was observed when the spice-broth mixture was incubated at 25°C.A < 1-log reduction in colony forming units of C. jejuni in the presence of any of the three spices was revealed at 4°C.