Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat


Autoria(s): Barbosa, Lidiane Nunes; Mores Rall, Vera Lucia; Henrique Fernandes, Ana Angelica; Ushimaru, Priscila Ikeda; Probst, Isabella da Silva; Fernandes, Ary
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

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