Antimicrobial activity of five essential oils (EOs) was investigated up to 72 hours against foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis, Campylobacter jejuni) through disk diffusion and determination of Minimum Inhibitory Concentrations. The most active EOs were Thymus vulgaris and Origanum vulgare, followed by Cinnamomum zeylanicum, Rosmarinus officinalis, and Salvia officinalis. The antimicrobial activity of Origanum vulgare, Rosmarinus officinalis and Thymus vulgaris was investigated against five enterotoxin producers of Staphylococcus aureus and five Listeria monocytogenes strains, for different amounts of time (up to 14 days), at 4°C, in meatballs. Concentrations of 2% and 1% restricted the growth of both the pathogens but, as a result of panel tests, altered the meat flavor. The cooked meatballs containing 0.5% of EO were acceptable in terms of taste, and the oils were able to suppress concentrations of <102 CFU/g of the pathogens, revealing the potential use of Rosmarinus officinalis, Thymus vulgaris and Origanum vulgare as food preservatives at this concentration.

Antibacterial activity of Oregano, Rosmarinus and Thymus Essential Oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs / Pesavento, G.; Calonico, C.; Bilia, A. R.; Barnabei, M.; Calesini, F.; Addona, R.; Mencarelli, L.; Carmagnini, L.; Di Martino, M. C.; Lo Nostro, A. - In: FOOD CONTROL. - ISSN 0956-7135. - ELETTRONICO. - 54:(2015), pp. 188-199. [10.1016/j.foodcont.2015.01.045]

Antibacterial activity of Oregano, Rosmarinus and Thymus Essential Oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs.

PESAVENTO, GIOVANNA;CALONICO, CARMELA;BILIA, ANNA RITA;LO NOSTRO, ANTONELLA
2015

Abstract

Antimicrobial activity of five essential oils (EOs) was investigated up to 72 hours against foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis, Campylobacter jejuni) through disk diffusion and determination of Minimum Inhibitory Concentrations. The most active EOs were Thymus vulgaris and Origanum vulgare, followed by Cinnamomum zeylanicum, Rosmarinus officinalis, and Salvia officinalis. The antimicrobial activity of Origanum vulgare, Rosmarinus officinalis and Thymus vulgaris was investigated against five enterotoxin producers of Staphylococcus aureus and five Listeria monocytogenes strains, for different amounts of time (up to 14 days), at 4°C, in meatballs. Concentrations of 2% and 1% restricted the growth of both the pathogens but, as a result of panel tests, altered the meat flavor. The cooked meatballs containing 0.5% of EO were acceptable in terms of taste, and the oils were able to suppress concentrations of <102 CFU/g of the pathogens, revealing the potential use of Rosmarinus officinalis, Thymus vulgaris and Origanum vulgare as food preservatives at this concentration.
2015
54
188
199
Pesavento, G.; Calonico, C.; Bilia, A. R.; Barnabei, M.; Calesini, F.; Addona, R.; Mencarelli, L.; Carmagnini, L.; Di Martino, M. C.; Lo Nostro, A
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Descrizione: Antimicrobial activity of five essential oils (EOs) was investigated up to 72 hours against foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis, Campylobacter jejuni) through disk diffusion and determination of Minimum Inhibitory Concentrations. The most active EOs were Thymus vulgaris and Origanum vulgare, followed by Cinnamomum zeylanicum, Rosmarinus officinalis, and Salvia officinalis. The antimicrobial activity of Origanum vulgare, Rosmarinus officinalis and Thymus vulgaris was investigated against five enterotoxin producers of Staphylococcus aureus and five Listeria monocytogenes strains, for different amounts of time (up to 14 days), at 4°C, in meatballs. Concentrations of 2% and 1% restricted the growth of both the pathogens but, as a result of panel tests, altered the meat flavor. The cooked meatballs containing 0.5% of EO were acceptable in terms of taste, and the oils were able to suppress concentrations of <102 CFU/g of the pathogens, revealing the potential use of Rosmarinus officinalis, Thymus vulgaris and Origanum vulgare as food preservatives at this concentration.
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1005099
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