Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening
Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening
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DOI：
10.4315/0362-028x-71.9.1846
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发表时间：
2008-09-01
影响因子：
2
通讯作者：
Bourke, Paula
中科院分区：
文献类型：
--
作者：
Gutierrez, Jorge;Rodriguez, Gabriel;Bourke, Paula
本研究的目的是评价植物精油（EO）对食源性病原体和即食蔬菜相关的主要腐败菌的抗菌活性，并筛选所选EO的感官可接受性。罗勒香菜茴香柠檬香膏。评价马郁兰、肉豆蔻、牛至、欧芹、迷迭香、鼠尾草和百里香。评价的细菌是李斯特菌属，金黄色葡萄球菌。乳酸杆菌属蜡样芽孢杆菌、沙门氏菌、肠杆菌属，大肠杆菌和假单胞菌属。使用基于吸光度的微孔板测定法进行定量抗菌分析。使用MIC、半数最大抑制浓度和滞后期增加来比较功效。一般来说，革兰氏阳性菌比革兰氏阴性菌对EO更敏感，单核细胞增生李斯特菌菌株是最敏感的。在腐败菌中，假单胞菌属（Pseudomonaspp.）是最有抵抗力的牛至和百里香EO对所有测试的细菌具有最高的活性。马郁兰和罗勒EO对B具有选择性高活性。蜡状杆菌、产气肠杆菌、E.杆菌柠檬香脂和鼠尾草精油对沙门氏菌有较好的抑制作用。单核细胞增多症和S.金黄色。在细菌种属内，EO效力取决于菌株，在某些情况下取决于菌株的来源。在胡萝卜模型产品上，罗勒。柠檬香膏。马郁兰牛至和百里香EO被认为是感官上可接受的。但只有牛至和马郁兰EO被认为可以用于生菜。选择的EO可能是有用的天然和安全的添加剂，以促进即食蔬菜的安全和质量。
The objectives of this study were to evaluate the antimicrobial activity of plant essential oils (EOs) against foodborne pathogens and key spoilage bacteria pertinent to ready-to-eat vegetables and to screen the selected EOs for sensory acceptability. The EOs basil, caraway, fennel. lemon balm. marjoram, nutmeg, oregano, parsley, rosemary, sage, and thyme were evaluated. The bacteria evaluated were Listeria spp., Staphylococcus aureus. Lactobacillus spp.. Bacillus cereus, Salmonella, Enterobacter spp., Escherichia coli, and Pseudomonas spp. Quantitative antimicrobial analyses were performed using an absorbance-based microplate assay. Efficacy was compared using MIC, the half maximum inhibitory concentration, and the increase in lag phase. Generally, gram-positive bacteria were more sensitive to EOs than were gram-negative bacteria, and Listeria monocytogenes strains were among the most sensitive. Of the spoilage organisms, Pseudomonas spp. were the most resistant. Oregano and thyme EOs had the highest activity against all the tested bacteria. Marjoram and basil EOs had selectively high activity against B. cereus, Enterobacter aerogenes, E. coli. and Salmonella, and lemon balm and sage EOs had adequate activity against L. monocytogenes and S. aureus. Within bacterial species, EO efficacy was dependent on strain and in some cases the origin of the strain. On a carrot model product, basil. lemon balm. marjoram. oregano, and thyme EOs were deemed organoleptically acceptable. but only oregano and marjoram EOs were deemed acceptable for lettuce. Selected EOs may be useful as natural and safe additives for promoting the safety and quality of ready-to-eat vegetables.