Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat
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DOI：
10.1089/fpd.2009.0282
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发表时间：
2009-07-01
影响因子：
2.8
通讯作者：
Fernandes, Ary, Jr.
中科院分区：
文献类型：
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作者：
Barbosa, Lidiane Nunes;Mores Rall, Vera Lucia;Fernandes, Ary, Jr.
采用琼脂稀释法测定牛至、百里香、罗勒、马郁兰、柠檬草、生姜和丁香精油对革兰氏阳性菌（金黄色葡萄球菌和单核增生李斯特菌）和革兰氏阴性菌（大肠杆菌和肠炎沙门氏菌）的抑菌活性。对辐照肉糜中实验接种的细菌菌株和肉糜样品中发现的天然微生物群（需氧或兼性、嗜温和嗜冷细菌）进行了MIC90%值测试。革兰氏阳性菌的MIC90%值为0.05% v/v（柠檬草油）~ 0.46% v/v（马郁兰油），革兰氏阴性菌的MIC90%值为0.10% v/v（丁香油）~ 0.56% v/v（姜油）。然而，对实验接种食源性致病菌菌株的肉糜和对肉类天然微生物群的MIC90%评估的效果并不相同，1.3和1.0是对测试微生物获得的最高对数CFU/g降低值。
The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative strains (Escherichia coli and Salmonella Enteritidis). MIC90% values were tested against bacterial strains inoculated experimentally in irradiated minced meat and against natural microbiota (aerobic or facultative, mesophilic, and psychrotrophic bacteria) found in minced meat samples. MIC90% values ranged from 0.05% v/v (lemongrass oil) to 0.46% v/v (marjoram oil) to Gram-positive bacteria and from 0.10% v/v (clove oil) to 0.56% v/v (ginger oil) to Gram-negative strains. However, the MIC90% assessed on minced meat inoculated experimentally with foodborne pathogen strains and against natural microbiota of meat did not show the same effectiveness, and 1.3 and 1.0 were the highest log CFU/g reduction values obtained against tested microorganisms.