In vitro antimicrobial properties of basil and thyme essential oils against Salmonella Spp.

Trajchev, Metodija; Stojiljkovic, Jasmina; Nakov, Dimitar; Dodov, Marija Glavash; Petrovska, Milena

doi:10.33320/maced.pharm.bull.2020.66.03.003

Cited by 1 publication

(1 citation statement)

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“…Therefore, these outcomes can be explained by the impact of the natural extracts on the collapse of negative bacteria cell walls, these extracts also deplete the lipopolysaccharides and increase the permeability of the cytoplasmic membrane for ATP and some ions, which facilitated cell death (Boskovic et al 2015). Trajchev et al (2020) also evaluated the bactericidal efficacy of some medicinal plant extracts including thyme against the Salmonella spp. that are resistant to the majority of commercial antibiotics and are reported that thyme extract exhibited the most killing efficacy against the Salmonella spp.…”

Section: Coliform Counts After 14 Daysmentioning

confidence: 99%

Effect of Thyme aqueous and alcoholic extract on the Beef Mincemeat shelf life extension

Salman¹,

Hussein²,

Radhi³

et al. 2022

J Exp Bio & Ag Sci

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Antioxidant and antimicrobial activity of thyme has been well established against various microorganisms. This study was carried out to investigate the effect of aqueous and alcoholic extract of thyme on beef mincemeat quality. Three differential concentrations (0.4, 0.8, and 1.2 mg/ml) of both thyme extracts were used for the beef mincemeat preservation. Untreated meat samples were considered as the control group while the extracts treated beef mincemeat are stored at 4°C for 7 to 14 days. To validate the extract's ability to prolong the storage period at 4 °C, various bacteriological indicators like total plate count, presence of total coliform, Salmonella, Shigella, and Staphylococcus aureus count were assessed. The results of the antimicrobial assay of aqueous and alcoholic extracts of thyme at different concentrations showed that the aqueous extract had significant inhibitory action on the growth of a wide range of bacteria compared to the alcoholic extract. Thus, the thyme aqueous extracts can be efficient and promising as preservatives for meat and its products, especially at high concentrations to inhibit bacterial growth.

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Section: Coliform Counts After 14 Daysmentioning

confidence: 99%