Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

“…Extracts obtained from natural ingredients, such as citrus and lemons, were used to treat sous-vide chicken products, and the products were found to be protected from C. perfringens growth, confirming the potential applications of natural extracts ( Smith et al, 2021 ). The cell counts of C. perfringens in sous-vide chicken products formulated with citrus and lemons were 3.4 and 2.9 Log CFU/g, respectively ( Smith et al, 2021 ). Thus, the antimicrobial activities of citrus and lemon extracts were slightly lower than those of the natural extracts identified in our study, suggesting that our natural extracts had excellent antimicrobial activities.…”

“…perfringens growth, confirming the potential applications of natural extracts (Smith et al, 2021). The cell counts of C. perfringens in sous-vide chicken products formulated with citrus and lemons were 3.4 and 2.9 log CFU/g, respectively (Smith et al, 2021).…”

“…Moreover, C. perfringens contaminated with pig trotters formulated with A. linearis in an anaerobic environment was found to decrease gradually, although the antimicrobial activity was observed to be somewhat lower compared with that in our findings; in our study, C. perfringens counts were below the detection limit (1.0 Log CFU/g) from day 2, whereas in the study by Park et al (2014) , counts were as high as 3.0 Log CFU/g on day 15. Sous-vide products are prepared by placing in a vacuum, and C. perfringens , which are anaerobic foodborne pathogens that form spores, can be more problematic in these products ( Smith et al, 2021 ). Extracts obtained from natural ingredients, such as citrus and lemons, were used to treat sous-vide chicken products, and the products were found to be protected from C. perfringens growth, confirming the potential applications of natural extracts ( Smith et al, 2021 ).…”

“…Sous-vide products are prepared by placing in a vacuum, and C. perfringens , which are anaerobic foodborne pathogens that form spores, can be more problematic in these products ( Smith et al, 2021 ). Extracts obtained from natural ingredients, such as citrus and lemons, were used to treat sous-vide chicken products, and the products were found to be protected from C. perfringens growth, confirming the potential applications of natural extracts ( Smith et al, 2021 ). The cell counts of C. perfringens in sous-vide chicken products formulated with citrus and lemons were 3.4 and 2.9 Log CFU/g, respectively ( Smith et al, 2021 ).…”

A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality

“…Thyme essential oil is composed of several molecules emphasizing thymol and carvacrol, both with antimicrobial activity [ 70 , 71 ]. We suggest that the more significant effect of thyme essential oil on the E. coli activity may be associated with the synergistic effect between the components (mainly thymol and carvacrol) present in the essential oil, different from the isolated form (only thymol) [ 72 , 73 ]. Furthermore, it is crucial to mention that the wall material used in the nanoencapsulation process is different, influencing the nanostructures’ antimicrobial activity.…”