Microbiological Quality of Chicken’s Thigh After Vacuum Packaging and Fir Essential Oil Treatment

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.

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IN VIVO EFFECT OF Origanum vulgare ESSENTIAL OIL ON MICROBIOLOGICAL QUALITY OF RAW MILK FROM SUBCLINICAL MASTITIS AFFECTED COWS

The Journal Agriculture and Forestry ◽

10.17707/agricultforest.67.2.07 ◽

2021 ◽

Vol 67 (2) ◽

Author(s):

Mohamed Walid HAMLAOUI ◽

Ahmed HADEF ◽

Fawzi Rostane MEKLATI ◽

Meriem ALLEG ◽

Bouchra GHOUILA

Keyword(s):

Essential Oil ◽

Microbiological Quality ◽

Raw Milk ◽

Subclinical Mastitis ◽

Origanum Vulgare

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Role of Steam Blanching and Vacuum Packaging on the Physical and Microbiological Quality of Fresh Vegetable Soybean (Edamame) During Storage

10.26420/austinfoodsci.2017.1029 ◽

2017 ◽

Vol 2 (1) ◽

Author(s):

Kim C

Keyword(s):

Microbiological Quality ◽

Vacuum Packaging ◽

Vegetable Soybean ◽

Fresh Vegetable

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IN VIVO EFFECT OF Origanum vulgare ESSENTIAL OIL ON MICROBIOLOGICAL QUALITY OF RAW MILK FROM SUBCLINICAL MASTITIS AFFECTED COWS

The Journal Agriculture and Forestry ◽

10.17707/agricultforest.67.3.07 ◽

2021 ◽

Vol 67 (3) ◽

Author(s):

Mohamed Walid HAMLAOUI ◽

Ahmed HADEF ◽

Fawzi Rostane MEKLATI ◽

Meriem ALLEG ◽

Bouchra GHOUILA

Keyword(s):

Essential Oil ◽

Microbiological Quality ◽

Raw Milk ◽

Subclinical Mastitis ◽

Origanum Vulgare

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The microbiological quality of minced pork treated with garlic in combination with vacuum packaging

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1585 ◽

2021 ◽

Vol 15 ◽

pp. 453-459

Author(s):

Simona Kunová ◽

Peter Haščík ◽

Ľubomír Lopašovský ◽

Miroslava Kačániová

Keyword(s):

Microbiological Quality ◽

Vacuum Packaging ◽

Coliform Bacteria ◽

Dilution Method ◽

Microbial Quality ◽

Pseudomonas Spp ◽

Average Value ◽

Garlic Oil ◽

Microbiological Analyses

The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05).

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Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage

Biomolecules ◽

10.3390/biom9090399 ◽

2019 ◽

Vol 9 (9) ◽

pp. 399 ◽

Cited By ~ 7

Author(s):

Carlos David Grande Tovar ◽

Johannes Delgado-Ospina ◽

Diana Paola Navia Porras ◽

Yeimmy Peralta-Ruiz ◽

Alexander Pérez Cordero ◽

...

Keyword(s):

Essential Oil ◽

Microbiological Quality ◽

Pathogenic Fungi ◽

Psidium Guajava ◽

Ruta Graveolens ◽

In Situ Investigation ◽

The Stability ◽

Temperature Storage

Guava is a fruit appreciated worldwide for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pathogenic species such as the fungi Colletotrichum gloeosporioides, which causes anthracnosis. To diminish the losses caused by pathogenic fungi, coatings of chitosan (CS) with Ruta graveolens essential oil (RGEO) in different concentrations (0.5, 1.0, 1.5% v/v) were applied in situ and their effects on the physical properties and microbiological quality of the guavas were studied. The CS+RGEO coated fruits exhibited better physicochemical behavior and lower microbiological decay as compared to the uncoated guavas, demonstrating the effectiveness of the coatings, especially those with 1.5% of RGEO content. All the fruits coated had greater acceptance and quality than the controls, being more those with essential oil incorporation. In situ investigation of C. gloesporioides infection of guavas demonstrated that the CS+RGEO coated guavas showed a high percentage of inhibition in the development of anthracnose lesions. In the present investigation, an alternative method has been proposed to extend the stability of the guavas fruit up to 12 days with application in the food industry.

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