Publicação: Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
Carregando...
Data
2009-07-01
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Mary Ann Liebert, Inc.
Tipo
Artigo
Direito de acesso
Acesso aberto
Resumo
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.
Descrição
Palavras-chave
Idioma
Inglês
Como citar
Foodborne Pathogens and Disease. New Rochelle: Mary Ann Liebert Inc., v. 6, n. 6, p. 725-728, 2009.
