Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

García‐Díez, Juan; Alheiro, Joana; Pinto, Ana Luísa; Falco, Virgílio; Fraqueza, Maria João; Patarata, Luís

doi:10.1177/1934578x1701200236

Cited by 15 publications

(10 citation statements)

References 33 publications

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“…9,17 The EOs of O. vulgare and T. serpyllum rich in carvacrol used in our study show a comparable antimicrobial activity, and it is also greater than that obtained using a EO of O. vulgare rich in thymol 12 and a EO of Thyme rich in thymol. 11 The antimicrobial activity obtained using O. vulgare and T. serpyllum is also comparable to that obtained using EOs of Origanum heracleoticum and Origanum compactum containing high level of carvacrol and carvacrol tested alone against Salmonella. 9,18 Carvacrol appears to make the cell membrane more permeable.…”

Section: Strainmentioning

confidence: 56%

“…7 The antimicrobial activity of EOs has been successfully investigated in vitro against various gram-positive and gram-negative pathogens, including Salmonella. [7][8][9][10][11][12][13][14][15] The aim of this study was to evaluate the susceptibility of MDR strains of Salmonella to EOs of Origanum vulgare, Thymus serpyllum, Thymus vulgaris, and Melaleuca alternifolia.…”

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confidence: 99%

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In Vitro Susceptibility of Multidrug Resistant Strains of Salmonella to Essential Oils

Listorti

Battistini

Ercolini

et al. 2020

Natural Product Communications

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Antimicrobial resistance has become a global threat to public health. There is a critical need to find new antimicrobial substances from natural sources. The aim of this study was to investigate the antimicrobial activity of essential oils (EOs) obtained from Origanum vulgare, Thymus serpyllum, Thymus vulgaris, and Melaleuca alternifolia against multidrug resistant strains of Salmonella isolated from samples of diverse animal origin. The strains were biochemically identified, serotyped, and characterized for their antimicrobial resistance profiles. The antimicrobial activity of the EOs against the strains was evaluated using the Kirby-Bauer diffusion method, followed by determination of the minimal inhibitory concentration and minimum bactericidal concentrations. The EOs of T. serpyllum and O. vulgare, which contain carvacrol as the main compound, show excellent antimicrobial activity.

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Section: Strainmentioning

confidence: 56%

mentioning

confidence: 99%

In Vitro Susceptibility of Multidrug Resistant Strains of Salmonella to Essential Oils

Listorti

Battistini

Ercolini

et al. 2020

Natural Product Communications

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“…It was observed that less‐active compounds, as in the case of rosemary, are enhanced by compounds from other EOs. The complementary chemical constituents contribute to the damage of the outer membrane or metabolic activities (García‐Díez et al, 2017; Ambrosio et al., 2019; Nikkhah, Hashemi, Habibi Najafi, & Farhoosh, 2017).…”

Section: Resultsmentioning

confidence: 99%

The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

György

Laslo

Kuzman

et al. 2020

Food Science & Nutrition

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Different parts of vegetables are edible, such as roots, tubers, leaves, flowers, and bulbs. Generally, these plant components are rich in carbohydrates, with pH values ranging from 5.0 to 7.0. In favorable conditions, different microorganisms such as bacteria, yeasts, and molds can colonize them. The main source of microbes in vegetables includes air, soil, water, domestic or wild animals, insects, or different equipments. Microorganisms can differ with the types of vegetables (Ray & Bhunia, 2014). The microbiota associated with most vegetables is dominated by the Gram-negative bacteria. In the case of many vegetables, Pseudomonas spp. dominate the microflora and normally represent 50%-80% of the microbial population (Ramos, Miller, Brandão, Teixeira, & Silva, 2013). In the development of the food spoilage microbial community on the vegetable surface (beside external environmental factors), the prevailing internal properties of the vegetables (chemical composition, water activity, pH-value, redox potential) play an important role. The physiological state of the plant is an important factor in resistance to the microbial spoilage. The main cause of spoilage of fresh vegetables is

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“…It is composed of more than 85% of TEO when added to food. Additionally, its antibacterial properties might be improved in combination with other natural preservatives 2,27,28,29,30 . Nowadays, thyme (Thymus vulgaris), a herb that belongs to Lamiaceae family, has been recognized as a flavoring agent as well as a very effective meat preservative 31 .…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, thyme (Thymus vulgaris), a herb that belongs to Lamiaceae family, has been recognized as a flavoring agent as well as a very effective meat preservative 31 . A study by García-Díez et al 30 on meat products found that TEO displayed a wider inhibition pattern against foodborne pathogens when compared to other essential oils. Therefore, there is an opportunity to increase the value of dried meat and reduce the risk of foodborne illnesses by applying essential oils during the drying process.…”

Section: Introductionmentioning

confidence: 99%

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Hernández¹,

Fraňková²,

Klouček³

et al. 2018

JoVE

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Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased. Microorganisms, such as Escherichia coli, contaminate meat and meat products, causing foodborne illnesses. Therefore, it is necessary to improve the meat conservation process. However, the use of essential oils when the meat is being dried has not been deeply studied. In this regard, there is an opportunity to increase the value of dried meat and reduce the risk of foodborne illnesses by applying essential oils during the drying process. In this protocol, we present a novel method of applying thyme essential oil (TEO) during meat drying, specifically in vapor form directly in a drying chamber. For evaluation, we use Minimal Inhibitory Concentration (MIC) to detect the number of harmful bacteria in the treated samples compared to raw samples. The preliminary results show that this method is a viable and alternative option to synthetic preservatives and that it significantly reduces microbial load in dried meat.

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Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

Cited by 15 publications

References 33 publications

In Vitro Susceptibility of Multidrug Resistant Strains of Salmonella to Essential Oils

In Vitro Susceptibility of Multidrug Resistant Strains of Salmonella to Essential Oils

The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

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