Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

Abstract

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread

“…As far as we know, meat and meat products are good sources of proteins, essential lipids, some vitamins, and iron (Kovacevic et al., 2019 ; Kulczyński et al., 2019 ; Yousefi et al., 2018 ). However, they can be a source of deleterious food pathogens such as Escherichia coli O157: H7, Listeria monocytogenes , Salmonella spp., and hepatitis E virus (Birgen et al., 2020 ; Yekta et al., 2020 ; Yousefi et al., 2020 ). Therefore, meat and meat products can be considered as a potential source of outbreaks, especially in poor hygiene conditions.…”

“…and hepatitis E virus (Birgen et al, 2020;Yekta et al, 2020;Yousefi et al, 2020). Therefore, meat and meat products can be considered as a potential source of outbreaks, especially in poor hygiene conditions.…”

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

“…Therefore, meat and meat products must be produced and stored under safe and hygienic conditions. However, microbial contamination of meat and meat products is likely to occur in some poor hygienic conditions of processing and storage of these products, which can lead to safety and spoilage problems (Kurpas et al, 2018;Yousefi et al, 2020).…”

“…Contamination of meat products with pathogenic microbes is one of the main health and economic concerns all over the world, since serious foodborne diseases can be caused by their consumption and production and healthcare costs increase for food manufacturers owing to loss of productivity (Abatcha, 2017;Yousefi et al, 2020). Various pathogens such as Listeria monocytogenes, Escherichia coli, O157:H7, Campylobacter jejuni, Salmonella spp., and Clostridium spp.…”

“…participate in incidence of foodborne diseases through the consumption of meat and meat products that were produced and stored under inappropriate conditions (Laranjo et al, 2019). Among these, L. monocytogenes is the causative agent of listeriosis, which is known as a major virulent foodborne disease (Cherifi et al, 2020;Pilevar et al, 2020a;Yousefi et al, 2020). It has been indicated that 172,823 disability-adjusted life-years (DALYs), 23,150 illnesses, and 5,463 deaths occurred in 2010 worldwide as a consequence of listeriosis (De Noordhout et al, 2014).…”