Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 645-651Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.11.004
Keywords
Origanum vulgare; Cymbopogon citratus; Food safety; Salmonella enterica Enteritidis; Foodborne; Weibull model
Categories
Funding
- National Council for Scientific and Technological Development, CNPq, Brazil
Ask authors/readers for more resources
The antimicrobial effect of oregano (Origanum vulgare L.) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in in vitro experiments, and inoculated in ground bovine meat during refrigerated storage (4 +/- 2 degrees C) for 6 days was evaluated. The Weibull model was tested to fit survival/inactivation bacterial curves (estimating of p and delta parameters). The minimum inhibitory concentration (MIC) value for both EOs on S. Enteritidis was 3.90 mu l/ml. The EO concentrations applied in the ground beef were 3.90, 7.80 and 15.60 mu l/g, based on MIC levels and possible activity reduction by food constituents. Both evaluated EOs in all tested levels, showed antimicrobial effects, with microbial populations reducing (p <= 0.05) along time storage. Evaluating fit-quality parameters (RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis. The application of EOs in processed meats can be used to control pathogens during refrigerated shelf-life. (c) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available