Effects of Clove and Tea Tree Oils on Escherichia Coli O157:h7 in Blanched Spinach and Minced Cooked Beef

Abstract

The effectiveness of essential oil application in foods is the result of factor associations such as composition and storage temperatures. The aim was to evaluate the effectiveness of clove and tea tree essential oils to control Escherichia coli O157:H7 on blanched spinach and minced cooked beef exposed at 8 and 20C For both essential oils, the highest concentrations (three and four times minimal inhibitory concentrations) were needed to restrict O157:H7 populations in blanched spinach and minced cooked beef, respectively. The antimicrobial action of these essential oils was dependent on the oil concentration, the food composition and the storage temperature. The inhibition of pathogen and native microorganisms was more important at high temperatures than at low temperatures. Preliminary findings in actual foods suggest that clove and tea tree oils could be used as potential biopreservatives capable of controlling foodborne pathogens when foods are exposed to abusive temperatures.

Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat

“…The EOs would be dissolved in the lipid phase of the food and would be less available to act on bacteria that are present in the aqueous phase (22).…”

“…Moreira et al (22) reported that in vitro assays, the maximum E. coli O157:H7 reductions (3. coli O157:H7, depending on the concentration used and the initial bacterial load. These conservative effects were enhanced when we combined the use of the EO with refrigerated storage.…”

“…Controlling the numbers and growth of E. coli O157:H7 therefore remains an important objective for sectors of the food production industry (22).…”

“…The demand for safe foods, coupled with the preference by consumers for foods free of synthetic additives, has increased the interest for natural preservatives in recent years (27 (3,8,10,12,13,16,22). However, the information of their effect in actual food systems is still insufficient.…”

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

“…We can infer that to obtain a positive response, a longer contact time between the film and the system may be necessary (35). The pH of a product can also have an influence on the activities of active agents because the pH can modify the extent of ionization (dissociation/ionization) of certain compounds and consequently affect their activity (28).…”