Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/07/2009
|
Resumo |
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Processo FAPESP: 05/56110-2 Processo FAPESP: 05/55039-2 The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative strains (Escherichia coli and Salmonella Enteritidis). MIC(90%) values were tested against bacterial strains inoculated experimentally in irradiated minced meat and against natural microbiota (aerobic or facultative, mesophilic, and psychrotrophic bacteria) found in minced meat samples. MIC(90%) values ranged from 0.05% v/v (lemongrass oil) to 0.46% v/v (marjoram oil) to Gram-positive bacteria and from 0.10% v/v (clove oil) to 0.56% v/v (ginger oil) to Gram-negative strains. However, the MIC(90%) assessed on minced meat inoculated experimentally with foodborne pathogen strains and against natural microbiota of meat did not show the same effectiveness, and 1.3 and 1.0 were the highest log CFU/g reduction values obtained against tested microorganisms. |
Formato |
725-728 |
Identificador |
http://dx.doi.org/10.1089/fpd.2009.0282 Foodborne Pathogens and Disease. New Rochelle: Mary Ann Liebert Inc., v. 6, n. 6, p. 725-728, 2009. 1535-3141 http://hdl.handle.net/11449/18269 10.1089/fpd.2009.0282 WOS:000268097900011 WOS000268097900011.pdf |
Idioma(s) |
eng |
Publicador |
Mary Ann Liebert, Inc. |
Relação |
Foodborne Pathogens and Disease |
Direitos |
closedAccess |
Tipo |
info:eu-repo/semantics/article |