The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review

Aminzare, Majid; Hashemi, Mohammad; Hassanzadazar, Hassan; Hejazi, Jalal

doi:10.29252/jhehp.1.2.63

Cited by 48 publications

(32 citation statements)

References 32 publications

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“…The effectiveness of EOs as antimicrobial agents in food products has been reported in several studies against several spoilage and pathogenic microorganisms: meat and meat products [ 22 ], dairy products [ 23 ], fish and fish products [ 24 ], and vegetables [ 25 ]. Moreover, the EOs have anticancer potential (supported by in vivo studies) [ 26 ] and are considered as generally recognized as safe (GRAS) [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.

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Section: Introductionmentioning

confidence: 99%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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“…Although these values are negligible in comparison to the major compounds of the plant, previous studies proved their antimicrobial effects. Apparently, the antilisterial effect of EEO is not just related to the activity of the terpenes while other compounds such as thymol and carvacrol phenolic compounds might exert synergistic effects as well (Aminzare et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Various volatile molecules such as terpenes, phenols, and aliphatic compounds found in the plant essential oils can exert antibacterial, antifungal, and antiviral effects (Akthar, Degaga, & Azam, 2014;Hashemi, Ehsani, Afshari, Aminzare, & Raeisi, 2016). A large number of antimicrobial studies are conducted regarding rosemary, oregano, clove, and thyme as natural food preservatives (Aminzare, Hashemi, Hassanzad Azar, & Hejazi, 2016;Iturriaga et al, 2012;Sani, Ehsani, & Hashemi, 2017). The genus Eryngium belongs to the Apiaceae family and contains about 250 different species worldwide (Merghache et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

Mirahmadi

Aminzare

Azar

et al. 2020

Journal of Food Safety

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The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against five foodborne pathogenic bacteria based on microdilution and disk diffusion methods. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated during 12 days of storage at refrigeration temperature. The results showed that Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacteria with a minimum inhibitory concentration of 0.125 and 1 mg/ml, as well as inhibition zones of 15.66 and 11.66 mm, respectively. Regarding the antimicrobial effect of EEO on the microbial profile and inoculated L. monocytogenes, treating with 0.4% EEO caused a significant decrease in the studied microorganisms when compared to the control group (p < 0.05). In addition, considering the sensory evaluation, the best scores were observed for the samples treated with 0.2% and 0.4% EEO. However, none of the groups obtained acceptable scores until the final day of storage except for the color attribute. In general, sensory evaluation and its correlation with microbial counting indicated that the treatment with 0.4% EEO was able to preserve the microbial quality of the minced fish at refrigeration temperature without any undesirable sensory effects.

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“…(b) It causes changes in the permeability of microbial cells. (c) It causes changes in the functions of the normal activity of cell membranes such as electron transfer, nutrient exchange, protein synthesis, nucleic acids and enzymatic activity (4). Similarly, it has been shown that added rosemary and ginger have an inhibitions effect on bacteria (6,30) Table (2) that TBA values of the patties with the added either rosemary or ginger extracts were significantly (p<0.01) lower than control during the entire period of the experiment .Moreover, it was also noticed that the addition of ginger extract is more effective as an antioxidant as compared with the addition of rosemary.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study on the Effectiveness of Adding Rosemary and Ginger Extracts on Meat Quality During Freezing Storage

Alkass¹

2020

Iraqi J. Agric. Sci.

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The aim of the this experiment was to determine the effect of adding rosemary (0.05%)and ginger extracts (0.5%) on microbial and oxidative stability in meat lamb stored at -18º c for 150 days. Results revealed that there is steady rise (p<0.01) in microbial count and oxidative rancidity in untreated and treated samples with increasing storage period up to 150 days .Also , a significant (P≤0.01) reduction in all bacteria count (P≤0.01) ,TBA was observed in samples treated with ginger or rosemary extracts as compared with untreated samples .It was noticed that addition of ginger extract is more effective against formation of TBA than rosemary extract, however no difference exist between them on antimicrobial agent.

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The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review

Cited by 48 publications

References 32 publications

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

A Comparative Study on the Effectiveness of Adding Rosemary and Ginger Extracts on Meat Quality During Freezing Storage

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