Abstract:

Spoilage of fresh egg is mainly caused by microorganisms. The screening of egg-coating preservatives was evaluated through antibacterial effect. Escherichia coli and Salmonella were used as test strains to determine bacteriostatic effect on essential oil through filter paper or double dilution methods. Six kinds of plant volatile oil exhibited the inhibition effect on Escherichia coli and Salmonella according to the following order from strong to weak, cinnamon oil, ilex oil, perilla leaf oil, tea tree oil, eucalyptus oil and forsythia oil. Moreover, cinnamon oil, ilex oil and perilla leaf oil have been selected from six kinds of essential oil as the compound bacteriostatic material. The compound bacteriostatic formula was 0.6 mg/mL cinnamon oil, 0.4 mg/mL ilex oil and 0.3 mg/mL perilla leaf oil.

Key words: egg preservation, plant volatile oil, compound bacteriostatic material, bacteriostatic effect