Antimicrobial Testing and Sensory Evaluation of Clitocybe nuda Mushroom Extract in Liquid Whole Egg

Abstract

The use of antimicrobial agents in the food industry is critical for the reduction and control of foodborne pathogens as part of food safety programs. The food industry is looking for new naturally occurring agents with bioactive properties including antimicrobial activity. Mushrooms have been known to contain many medicinal and bioactive agents responsible for their survival in the wild. Clitocybe nuda is an edible mushroom, located in Southeast Asia and the Middle East, used in many culinary styles of these regions. The purpose of this study is to perform a sensory evaluation of the mushroom extract to determine acceptable levels to panelists and to confirm antibacterial activity of the mushroom extract at these levels. The sensory evaluation was performed in liquid egg and tested for color, odor, texture, flavor, and overall acceptance at 0 (control), 10, and 20 mg per milliliter mushroom extract. The antibacterial testing was performed in liquid egg and TSB growth medium. The tests were performed on Listeria monocytogenes and Salmonella Typhimurium, Heidelberg, and Enteritidis at 4°C and 24°C. The sensory evaluation showed that the control sample scored the highest. The mushroom extract at 0, 10, 20, 60, and 90 mg/mL were tested for antibacterial efficiency. Greater antibacterial activity against Listeria monocytogenes than Salmonella spp was noted. Mushroom extract showed greater bacterial reduction in liquid eggs at 4°C.