Effects of Essential Oils of Oregano and Nutmeg on Growth and Survival of Yersinia enterocolitica and Listeria monocytogenes in Barbecued Chicken

Abstract

The in vitro effects of plant essential oils (EOs) against pathogenic bacteria are well known, yet few studies have addressed the effects of these compounds against pathogens associated with ready-to-cook foods. Experiments were conducted to determine the effectiveness of oregano and nutmeg EOs on the growth and survival of Yersinia enterocolitica and Listeria monocytogenes in broth culture and in Iranian barbecued chicken. Ready-to-cook Iranian barbecued chicken was prepared according to the common practice with 1, 2, and 3 microl/g of oregano and nutmeg EOs. The test and control (without EOs) samples were inoculated with Y. enterocolitica and L. monocytogenes to a final concentration of 6 to 7 log CFU/g and stored at 3, 8, and 20 degrees C. Microorganisms were counted just before and at 24, 48, and 72 h after storage based on growth on Yersinia selective agar supplemented with cefsulodine, igrasan, and novobiocin and on Listeria selective agar supplemented with nalidixic acid and acriflavin. In the broth culture system, the nutmeg EO had a greater effect on L. monocytogenes (MIC = 0.20 nicrol/ml) than did the oregano EO (MIC = 0.26 microl/ml). However, the oregano EO had a greater effect on Y. enterocolitica (MIC = 0.16 microl/ml) than did the nutmeg EO (MIC = 0.25 microl/ml). In ready-to-cook Iranian barbecued chicken, the log CFU per gram of both bacteria after up to 72 h of incubation was not decreased significantly by various combinations of oregano and nutmeg EOs (1, 2, and 3 microl/g) and storage temperatures (3, 8, and 20 degrees C) when compared with control samples (without EOs). Although examination of spices in culture media can yield accurate microbiological data, without complementary tests in foods these data are of limited value for assessing food safety.

The industrial potential of herbs and spices – a mini review

“…Oregano, one kind of labiate Origanum plant that has been popular for a long time in folk medicine, is a very versatile plant. The antibacterial activity of the essential oils of oregano and thyme have been documented against Escherichia coli O157:H7 and Listeria monocytogenes (Aboaba et al, 2006;Dimitrijevic et al, 2007;Firouzi et al, 2007;Govaris et al, 2011;de Medeiros Barbosa et al, 2016). In the work by Medeiros Barbosa et al (2016) the antibacterial eff ects of oregano and rosemary essential oils against Escherichia coli, Listeria monocytogenes and Salmonella were presented.…”

Antimicrobials for foodborne pathogen reduction in organic and natural poultry production

“…This study opened the possibility of using these natural compounds in the food industry after slaughter to inhibit salmonella. Firouzi et al [13] tested the EO from oregano and nutmeg on the survival of Y. enterocolitica and l. monocytogenes in a broth system and on barbecued chicken. In the broth system, they found that the nutmeg EO exhibited a greater effect on l. monocytogenes than the oregano EO and that the oregano EO had a greater effect on Y. enterocolitica than the nutmeg EO.…”

<b>Biological Effects of Myristica fragrans</b>

“…aureus (Anonymous, 1995). Essential oil of nutmeg caused a significant inhibition of growth and survival of Yersinia enterocolitica and Listeria monocytogenes in broth culture and in Iranian barbecued chicken (Firouzi et al, 2007). Takikawa et al (2002) have reported the antimicrobial activity of nutmeg (seeds of M. fragrans) extract against Escherichia coli O157.…”