The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

Σολωμάκος, Νικόλαος; Govaris, Α.; Koidis, P.; Botsoglou, Nikolaos

doi:10.1016/j.meatsci.2007.11.014

Cited by 195 publications

(135 citation statements)

References 40 publications

Supporting

Mentioning

112

Contrasting

Unclassified

Order By: Relevance

“…In this study, it was seen that, if the same effect is to be achieved in food medium then curcumin doses used need to be increased. In some studies where antimicrobial efficacy has been tested (Solomakos et al 2008;Abdollahzadeh et al 2014), it can be seen that experiments are carried out after cooking of the minced meat and elimination of the flora present in the food. The present study is important with regard to understanding the behaviour of pathogenic microorganisms and curcumin in minced meat medium, which possesses its own specific microbial flora.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

View full text Add to dashboard Cite

ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

show abstract

Section: Discussionmentioning

confidence: 99%

“…For E. coli O157:H7 counts, inoculation was done onto Sorbitol MacConkey Agar with cefixime and tellurite (SMAC) and incubated at 37 °C for 24 hours (Solomakos et al 2008).…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

View full text Add to dashboard Cite

show abstract

“…It inhibits the food-spoilage and maintain the flavor and aroma of yogurt (D'Amato and Sinigaglia 2010). Combination of nisin with other antimicrobials such as thymol (Solomakos et al 2008) and lysozyme (Mangalassary et al 2007) is very efficacious. Solid lipid nanoparticles incorporated with nisin possess antibacterial activity against food-borne pathogens (Prombutara et al 2012).…”

Section: Preservation Of Cheese and Yogurtmentioning

confidence: 99%

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

et al. 2016

View full text Add to dashboard Cite

Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.

show abstract

“…Solomakos et al 16 tested the antimicrobial impact of TEO on Escherichia coli in minced beef meat. during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds of Cold-pressed Thyme (<i>Thymus vulgaris</i>) Oil with Antioxidant and Antimicrobial Properties

et al. 2016

View full text Add to dashboard Cite

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

Cited by 195 publications

References 40 publications

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

Bioactive Compounds of Cold-pressed Thyme (<i>Thymus vulgaris</i>) Oil with Antioxidant and Antimicrobial Properties

Contact Info

Product

Resources

About