The edible coating of chitosan with clove essential oil (CEO) was studied for its ability to reduce the microbial growth of pathogens (Escherichia coli O157:H7 CDCEDL933, Listeria monocytogenes CERELA, Salmonella Enteritidis ATCC13076, Staphylococcus aureus ATCC43300, and Pseudomonas aeruginosa ATCC27853) in Tambaqui fillets kept under refrigeration. In in vitro tests, chitosan showed higher antimicrobial activity against S. aureus and L. monocytogenes (MIC 0.5%), and CEO for L. monocytogenes (MIC 0.08%). Based on the antimicrobial activity of chitosan and CEO, Tambaqui fillets were subjected to different treatments, T1: chitosan 2%; T2: chitosan 2% + CEO 0.16%, and T3: chitosan 0.5% + CEO 0.08%, kept at 4 ºC for 72 h. The chitosan coating, incorporated with CEO, inhibited microorganisms in Tambaqui fillets and enhanced coating efficiency (p < 0.05). It was most effective against L. monocytogenes and S. aureus at the lowest CEO concentration (0.08%). Chitosan coating in combination with CEO enhanced the antimicrobial effect of pathogens on Tambaqui fillets, increased their shelf life under refrigeration, and was more effective against Gram-positive pathogens than Gram-negative pathogens.
ResumoO pescado é um alimento que possui importância nutricional devido o levado teor protéico, lipídios de boa qualidade e altos teores de vitaminas e minerais. O hábito de ingerir pescado varia conforme a região, sendo que a população utiliza as feiras livres e mercados municipais para adquirir o pescado em suas diversas formas de comercialização. No município de Cruz das Almas, Bahia, Brasil, o pescado salgado e seco é muito apreciado em virtude dos pratos típicos da região, como o acarajé e espetos de peixe seco, além do preço mais acessível. Devido à elevada suscetibilidade dos produtos da pesca, os processos de salga e secagem são métodos antigos e bastante utilizados na conservação do pescado, em virtude do baixo custo. A salga e a secagem são realizadas de acordo com o conhecimento popular, muitas vezes, sem o emprego das Boas Práticas de Manipulação e falhas higiênicossanitárias durante a comercialização. Estes fatores comprometem a inocuidade do produto final podendo estar envolvido em surtos alimentares. Baseado nisso, o presente trabalho objetivou avaliar a qualidade microbiológica do pescado salgado e seco comercializado em quatro boxes do mercado municipal de Cruz das Almas, Bahia, Brasil. Foram realizadas análises microbiológicas em 12 amostras de pescado salgado e seco, três amostras por estabelecimento, quanto à presença de
The aim of this work was to prepare frescal fish sausage using oregano essential oil as a preservative. For this, Minimum Inhibitory Concentration (MIC) of oregano essential oil against six food-borne pathogens was determined. The antimicrobial activity of oregano oil (0.08% and 0.16% concentrations) was tested in fish sausage kept under refrigeration, by counting the cultivable psychrotrophic bacteria (CPB) after 20 days and by intentionally inoculation with Escherichia coli (72 h). The oregano essential oil exhibited a strong antibacterial activity (MIC 50-800 μg mL-1), with bactericidal action (MBC 1600 μg mL-1). The development of E. coli was inhibited in the frescal fish sausage prepared with 0.08% oregano oil, and the addition of 0.16% oregano essential oil resulted in a better control of CPB. Oregano essential oil can, therefore, be used as an additional barrier against the development of spoilage bacteria and E. coli in food.
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