Efficacy of plant extracts in inhibitingAeromonas hydrophilaandListeria monocytogenesin refrigerated, cooked poultry

Hao, Y.-Y.; Brackett, Robert E.; Doyle, Matthew

doi:10.1006/fmic.1997.0193

Cited by 113 publications

(38 citation statements)

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“…The samples treated with DTL exhibited lower counts than C from 7 days of storage onwards, although the differences were only significant (P , 0.05) on days 7 and 14. According to our results, studies have shown the antimicrobial properties of thyme against PSY: in vitro (Singh et al, 2004) and in chicken meat (Hao et al, 1998).…”

Section: Sensory Analysissupporting

confidence: 61%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

Animal

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The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T1) and 20% (T2) of theBDwith pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELabcoordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2: 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, theDTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of addingDTLto the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

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Section: Sensory Analysissupporting

confidence: 61%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

Animal

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“…Allylhydroxycinnamates, which presented similarity to cinnamaldehyde, was reported to inhibit Pseudomonas fluorescens by cellular energy depletion (Baranowski and Nagel, 1982). Hao et al (1998aHao et al ( , 1998b reported inhibitory effect of eugenol, active principle of clove essential oil, on L. monocytogenes in cooked beef and poultry at 5 and 15°C. Karapinar and Aktug (1987) noted inhibitory effect of eugenol, thymol, menthol and anethole (volatile compounds found in several spices) at 50 and 500µg/mL concentrations on Salmonella typhimurium, S. aureus and V. prahaemolyticus.…”

Section: Chemical Compoundsmentioning

confidence: 99%

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Souza

Stamford

Lima

et al. 2005

Braz. arch. biol. technol.

118

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There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxinssynthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.

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“…In addition, spice and herb extracts are widely used in the food industry and considered GRAS. Hence, both consumers and regulatory bodies would be likely comfortable with their use in foods (HAO et al 1998).…”

Section: Abou-arab (1995) Ismail (1995) Mahmoud and El-tahermentioning

confidence: 99%

Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt

Mahmoud¹

2005

Czech J. Food Sci.

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A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 × 10 6 ± 1.1 × 10 6 , 2.1 × 10 5 ± 0.9 × 10 5 , and 1.4 × 10 7 ± 0.7 × 10 7 , respectively. A total of 158 yeast isolates of 23 species were isolated and identified. Candida, Cryptococcus, Debaromyces, Issatchenkia, Pichia, Rhodotorula, Saccharomyces, Trichosporon and Yarrowia species were recovered from the examined samples of fresh chicken meat products in varying percentages ranging from 5% to 50%. The tested plant extracts of cinnamon, clove and thyme revealed a potent anti-yeast activity against C. albicans, D. hansenii and S. cerevisiae at 20% concentration, and a moderate inhibitory activity against these yeast strains at 10% concentration, while garlic extract had a lesser inhibitory effect on the yeast strains tested at the same concentration. Moreover, thyme, cinnamon and clove extracts had a complete inhibitory effect on chicken fillet inoculated with Candida albicans when incubated at 5°C and 25°C.

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Efficacy of plant extracts in inhibitingAeromonas hydrophilaandListeria monocytogenesin refrigerated, cooked poultry

Cited by 113 publications

References 0 publications

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt

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