Brasil
| Artigo
Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
Fecha
2009-07-01Registro en:
Foodborne Pathogens and Disease. New Rochelle: Mary Ann Liebert Inc., v. 6, n. 6, p. 725-728, 2009.
1535-3141
10.1089/fpd.2009.0282
WOS:000268097900011
WOS000268097900011.pdf
1843683720990222
Autor
Universidade Estadual Paulista (Unesp)
Resumen
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.