Effect of five plant essential oils as natural antimicrobial agents against Listeria monocytogenes in sausages

Content Provider	Semantic Scholar
Author	Shaaban, Hamdy Abdel-Gawwad Ahmed, Mohamed Bedair M. El-Sideek, Lamyaa El-Sideek Bareh
Copyright Year	2013
Abstract	The antimicrobial activity of five plant essential oils were evaluated against Listeria monocytogenes, both in vitro and in a food system. Essential oils of thyme, clove, and pimenta were found to be most effective, based on disc diffusion experiments. Thyme and clove proved to be highly effective against L. monocytogenes in peptone water (1g/l) and reduced the bacterial population below detection limits at concentrations of 1 ml/l. Experiments were also carried out in sausage of different fat content (zero-, low-, and full-fat) to evaluate the antimicrobial activity of essential oils against L. monocytogenes. Thyme essential oil reduced bacterial populations significantly (P≤0.05) at 1 ml/l level in zeroand low-fat sausage, but not in full-fat sausages. At 10 ml/l level it reduced the bacterial population >1.3log10 cfu/g in zero-fat sausages, but was less effective in lowand full-fat sausages. Clove essential oil also exhibited antimicrobial activity at 1 ml/l in all sausages, and was more effective than thyme at 5 ml/l. However, increasing concentration to 10 ml/l did not result in significant (P≤0.05) reduction of bacterial population. It is concluded that efficacy of essential oils was reduced in a food system due to interaction with food components.
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Alternate Webpage(s)	http://www.aensiweb.com/old/jasr/jasr/2013/4831-4838.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article