Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat

被引：48

作者：

Agrimonti, Caterina ^{[1
]}

White, Jason C. ^{[2
]}

Tonetti, Stefano ^{[3
]}

Marmiroli, Nelson ^{[1
,4
,5
]}

机构：

[1] Univ Parma, Dept Chem Life Sci & Environm Sustainabil, Vle Parco Area Sci, I-43124 Parma, Italy

[2] Connecticut Agr Expt Stn, 123 Huntington St, New Haven, CT 06511 USA

[3] Kerry Ingredients & Flavours Italia, Via Capitani Mozzo 12, I-24030 Mozzo, BG, Italy

[4] Natl Interuniv Consortium Environm Sci, CINSA, Vle Parco Area Sci 33, I-43124 Parma, Italy

[5] Italbiotec Consortium, Via Gaudenzio Fantoli 16-15, I-20138 Milan, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2019年 / 305卷

关键词：

Cellulosic pads; Emulsions; Essential oils; Oregano; Thyme; meat; ESCHERICHIA-COLI O157-H7; CLOVE ESSENTIAL OILS; PLANT ESSENTIAL OILS; CHEMICAL-COMPOSITION; STAPHYLOCOCCUS-AUREUS; SHELF-LIFE; ANTIBACTERIAL; ANTIOXIDANT; PRODUCTS; PCR;

D O I：

10.1016/j.ijfoodmicro.2019.108246

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cellulosic pads, amended with emulsions containing essential oils of thyme and oregano, exhibited antimicrobial activity against the psychrophilic microbiota of minced beef. In addition, the pads were active against specific meat bacterial species (Pseudomonas putida, Pseudomonas fragi, Pseudomonas fiuorescens, Enterococcus faecalis and Lactococcus lactis) and some common foodborne pathogens (Salmonella enterica, Campylobacter jejuni and Staphylococcus aureus). Three emulsions, IT131017, Mediterranean and Etnic, containing different percentages of carvacrol, thymol, linalool, and alpha and beta-pinene, significantly reduced the growth of S. enterica and P. putida. Pads derived from emulsions Mediterranean and Etnic induced slight (0.3-0.8 Log(10) CFUs/g) but reproducible reduction of the psychrophilic microbiota in minced meat and hamburger stored for 12 and 15 days at 4 degrees C.

引用

页数：9

共 56 条

[1] A Real-Time PCR/SYBR Green I Method for the Rapid Quantification of Salmonella enterica in Poultry Meat [J].

Agrimonti, Caterina ;

Bortolazzi, Laura ;

Maestri, Elena ;

Sanangelantoni, Anna Maria ;

Marmiroli, Nelson .

FOOD ANALYTICAL METHODS, 2013, 6 (04) :1004-1015

[2] Protective effect of Streptococcus thermophilus CCFM218 against house dust mite allergy in a mouse model [J].

Ai, Chunqing ;

Zhang, Qiuxiang ;

Ren, Chengcheng ;

Wang, Gang ;

Liu, Xiaoming ;

Tian, Fengwei ;

Zhao, Jianxin ;

Zhang, Hao ;

Chen, Yong Q. ;

Chen, Wei .

FOOD CONTROL, 2015, 50 :283-290

[3] ROSEMARY, THYME AND OREGANO ESSENTIAL OILS INFLUENCE ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL STABILITY OF MINCED MEAT [J].

Amariei, Sonia ;

Poroch-Seritan, Maria ;

Gutt, Georg ;

Oroian, Mircea ;

Ciornei, Elena .

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2016, 6 (01) :670-676

[4] Linalool: a review on a key odorant molecule with valuable biological properties [J].

Aprotosoaie, Ana Clara ;

Hancianu, Monica ;

Costache, Irina-Iuliana ;

Miron, Anca .

FLAVOUR AND FRAGRANCE JOURNAL, 2014, 29 (04) :193-219

[5] Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials [J].

Arcan, Iskender ;

Yemenicioglu, Ahmet .

FOOD RESEARCH INTERNATIONAL, 2011, 44 (02) :550-556

[6] Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S-flexneri [J].

Bagamboula, CF ;

Uyttendaele, M ;

Debevere, J .

FOOD MICROBIOLOGY, 2004, 21 (01) :33-42

[7] Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms [J].

Boskovic, Marija ;

Zdravkovic, Nemanja ;

Ivanovic, Jelena ;

Janjic, Jelena ;

Djordjevic, Jasna ;

Starcevic, Marija ;

Baltic, Milan Z. .

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), 2015, 5 :18-21

[8]

Bozik M., 2017, Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, V65, P1129, DOI 10.11118/actaun201765041129

[9] Essential oils: their antibacterial properties and potential applications in foods - a review [J].

Burt, S .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 94 (03) :223-253

[10] Antimicrobial activity of spices essential oils and its effectiveness on mature biofilms of human pathogens [J].

Condo, Carla ;

Anacarso, Immacolata ;

Sabia, Carla ;

Iseppi, Ramona ;

Anfelli, Igor ;

Forti, Luca ;

de Niederhausern, Simona ;

Bondi, Moreno ;

Messi, Patrizia .

NATURAL PRODUCT RESEARCH, 2020, 34 (04) :567-574

← 1 2 3 4 5 6 →