Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat

The objectives of this study were to evaluate the antimicrobial activity of plant essential oils (EOs) against foodborne pathogens and key spoilage bacteria pertinent to ready-to-eat vegetables and to screen the selected EOs for sensory acceptability. The EOs basil, caraway, fennel, lemon balm, marjoram, nutmeg, oregano, parsley, rosemary, sage, and thyme were evaluated. The bacteria evaluated were Listeria spp., Staphylococcus aureus, Lactobacillus spp., Bacillus cereus, Salmonella, Enterobacter spp., Escherichia coli, and Pseudomonas spp. Quantitative antimicrobial analyses were performed using an absorbance-based microplate assay. Efficacy was compared using MIC, the half maximum inhibitory concentration, and the increase in lag phase. Generally, gram-positive bacteria were more sensitive to EOs than were gram-negative bacteria, and Listeria monocytogenes strains were among the most sensitive. Of the spoilage organisms, Pseudomonas spp. were the most resistant. Oregano and thyme EOs had the highest activity against all the tested bacteria. Marjoram and basil EOs had selectively high activity against B. cereus, Enterobacter aerogenes, E. coli, and Salmonella, and lemon balm and sage EOs had adequate activity against L. monocytogenes and S. aureus. Within bacterial species, EO efficacy was dependent on strain and in some cases the origin of the strain. On a carrot model product, basil, lemon balm, marjoram, oregano, and thyme EOs were deemed organoleptically acceptable, but only oregano and marjoram EOs were deemed acceptable for lettuce. Selected EOs may be useful as natural and safe additives for promoting the safety and quality of ready-to-eat vegetables.

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Antimicrobial effect of some essential oils on Staphylococcus aureus in minced meat

Benha Veterinary Medical Journal ◽

10.21608/bvmj.2016.31362 ◽

2016 ◽

Vol 30 (1) ◽

pp. 183-191

Author(s):

Hemmat Ibrahim ◽

Rasha El Sabagh ◽

Nahla Abou El-Roos ◽

Hend Abd El Fattah

Keyword(s):

Staphylococcus Aureus ◽

Essential Oils ◽

Antimicrobial Effect ◽

Minced Meat

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An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

Veterinary World ◽

10.14202/vetworld.2018.1656-1662 ◽

2018 ◽

pp. 1656-1662 ◽

Cited By ~ 1

Author(s):

Mojtaba Raeisi ◽

Mohammad Hashemi ◽

Majid Aminzare ◽

Asma Afshari ◽

Tayebeh Zeinali ◽

...

Keyword(s):

Treatment Group ◽

Essential Oils ◽

Chemical Stability ◽

Radical Scavenging ◽

Antioxidant Potential ◽

Mentha Piperita ◽

Total Phenolic ◽

Control Group ◽

Zataria Multiflora ◽

Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

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Essential Oils ofSatureja,Origanum, andThymusSpecies: Chemical Composition and Antibacterial Activities Against Foodborne Pathogens

Journal of Agricultural and Food Chemistry ◽

10.1021/jf049113i ◽

2004 ◽

Vol 52 (26) ◽

pp. 8261-8267 ◽

Cited By ~ 161

Author(s):

Nikos Chorianopoulos ◽

Eleftherios Kalpoutzakis ◽

Nektarios Aligiannis ◽

Sofia Mitaku ◽

George-John Nychas ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Foodborne Pathogens ◽

Antibacterial Activities

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Microbiome population dynamics of cold smoked sockeye salmon during refrigerated storage and after culture enrichment

Journal of Food Protection ◽

10.4315/jfp-21-228 ◽

2021 ◽

Author(s):

Karen Jarvis ◽

Chiun-Kang Hsu ◽

James B. Pettengill ◽

John Ihrie ◽

Hiren Karathia ◽

...

Keyword(s):

Population Dynamics ◽

Foodborne Pathogens ◽

Sockeye Salmon ◽

Pathogen Detection ◽

Rrna Gene ◽

Metagenomic Sequencing ◽

Smoked Salmon ◽

Spoilage Bacteria ◽

Culture Enrichment ◽

Processing And Storage

Cold smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold smoked salmon. Here we investigated the microbial community through targeted 16s rRNA gene and shotgun metagenomic sequencing, as means to better understand the interactions among bacteria in cold smoked salmon. Cold smoked salmon samples were tested over 30 days of aerobic storage at 4℃ and cultured at each timepoint in buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were comprised of Firmicutes and Proteobacteria namely, Carnobacterium , Brochothrix , Pseudomonas , Serratia , and Psychrobacter . Pseudomonas species were the most diverse species with 181 taxa identified. Additionally, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment. This may facilitate improvements to pathogen detection and quality preservation of this food.

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Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice

Journal of Food Science ◽

10.1111/1750-3841.15988 ◽

2021 ◽

Author(s):

Tofa Begum ◽

Peter A. Follett ◽

Shiv Shankar ◽

Jumana Mahmud ◽

Stephane Salmieri ◽

...

Keyword(s):

Essential Oils ◽

Predictive Modeling ◽

Foodborne Pathogens ◽

Design Methodology ◽

Mixture Design ◽

Citrus Extract ◽

Spoilage Microorganisms

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Allium sativum, Rosmarinus officinalis, and Salvia officinalis Essential Oils: A Spiced Shield against Blowflies

Insects ◽

10.3390/insects11030143 ◽

2020 ◽

Vol 11 (3) ◽

pp. 143 ◽

Cited By ~ 5

Author(s):

Stefano Bedini ◽

Salvatore Guarino ◽

Maria Cristina Echeverria ◽

Guido Flamini ◽

Roberta Ascrizzi ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Foodborne Pathogens ◽

Allium Sativum ◽

Insect Pests ◽

Meat Products ◽

Rosmarinus Officinalis ◽

Salvia Officinalis ◽

Meat Processing ◽

Toxic Activity

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity. In this study, we assessed the electro-antennographic responses, the oviposition deterrence, the toxicity, and the repellence of the essential oils (EOs) of Allium sativum L., Salvia officinalis L., and Rosmarinus officinalis L. against the blowfly Calliphora vomitoria L. We tested the EOs antibacterial and antifungal properties and the efficacy of an A. sativum EO-charged mist sprayed in the tunnel entryway of a meat processing room to form an olfactive barrier against the entrance of flies. The results showed that the EOs are perceived by female blowfly’ antennae and exert an evident repellent activity against them completely deterring the oviposition for up to 24 h starting from the concentration of 2.5 μL cm−2 EO. The EOs also exhibited toxic activity by both topical application (LD50 from 0.44 to 1.97 μL insect−1) and fumigation (LC50 from 1.76 to 31.52 μL L−1) against adults of C. vomitoria and were able to exert a clear antimicrobial activity toward pathogens. Lastly, the EO-charged mist was able to reduce by about 40% the presence of Calliphoridae in the meat processing room of a dry-ham factory.

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