Antimicrobial activities of oregano and nutmeg essential oils combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken (original) (raw)
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Food Control, 2007
Traditional Iranian barbecued chicken (TIBC) consists of cubed chicken breast, lemon juice, onion, saVron, salt, red pepper, vegetable oil and various spices such as oregano and nutmeg with pH value about 5.5. As this product is sometimes consumed under-cooked, there is growing concern that it may pose health hazards to consumers related to pathogenic bacteria such as Escherichia coli O157:H7. We studied the inXuence of storage temperature and essential oils (EOs) of oregano and nutmeg on the growth and survival of E. coli O157:H7 in ready-to-cook TIBC. Ready-to-cook TIBC was prepared according to the traditional practice using diVerent concentrations of oregano and nutmeg EOs. The TIBC and control samples (TIBC without the EOs) were spiked with E. coli O157:H7 to a Wnal concentration of 6-7 log 10 CFU g ¡1 and stored at 3, 8 and 20°C. E. coli O157:H7 was counted after 0, 24, 48 and 72 h storage using MacConkey sorbitol agar supplemented with ceWxime and tellurite. The EOs of oregano and nutmeg had a bactericidal eVect on E. coli O157:H7 in broth culture with 0.6 and 10 l ml ¡1 concentration, respectively. The log 10 CFU g ¡1 of E. coli O157:H7 count in the spiked samples, containing 1, 2 and 3 l g ¡1 of EOs of oregano and nutmeg that were stored at diVerent temperatures for up to 72 h relative to the control samples did not change. Increasing the storage temperatures from 3°C to 20°C up to 72 h signiWcantly increased the log 10 CFU g ¡1 of E. coli O157:H7 in both experimental and control samples. The results showed that the E. coli O157:H7 had the ability to survive in ready-to-cook TIBC at refrigeration condition (3°C) and multiplied signiWcantly at the higher temperature, e.g. 8°C and the ambient temperature of 20°C. The results from our study showed that contrary to the inhibitory eVect of EOs of oregano and nutmeg against E. coli O157:H7 in broth system, they had no any inhibitory eVect against E. coli O157:H7 in ready-to-cook TIBC.
Foods (Basel, Switzerland), 2017
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodst...
The effect of oregano essential oil on microbial load and sensory attributes of dried meat
Journal of the Science of Food and Agriculture, 2016
BACKGROUND: Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process by using oregano essential oil (OEO) to inhibit the growth of bacteria and thus obtain a value-added dried meat product. The sensory response from assessors is presented. RESULTS: It was found that the application of OEO in meat was effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 h of drying at 55 ∘ C, 2 mL (0.038 mL L −1 air) and 1.5 mL (0.028 mL L −1 air) of OEO were considered as the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli respectively. Samples treated with 0.75 mL of OEO were more attractive for consumption compared with the control; at a higher concentration of OEO, the sensory quality of the food was affected. CONCLUSION: A value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers.
Journal of Food Protection, 2007
The in vitro effects of plant essential oils (EOs) against pathogenic bacteria are well known, yet few studies have addressed the effects of these compounds against pathogens associated with ready-to-cook foods. Experiments were conducted to determine the effectiveness of oregano and nutmeg EOs on the growth and survival of Yersinia enterocolitica and Listeria monocytogenes in broth culture and in Iranian barbecued chicken. Ready-to-cook Iranian barbecued chicken was prepared according to the common practice with 1, 2, and 3 μl/g of oregano and nutmeg EOs. The test and control (without EOs) samples were inoculated with Y. enterocolitica and L. monocytogenes to a final concentration of 6 to 7 log CFU/g and stored at 3, 8, and 20°C. Microorganisms were counted just before and at 24, 48, and 72 h after storage based on growth on Yersinia selective agar supplemented with cefsulodine, igrasan, and novobiocin and on Listeria selective agar supplemented with nalidixic acid and acriflavin. ...
Korean Journal of Food Preservation
The effect of oregano oil and tannic acid (TA) on the aerobic plate count, Staphylococcus aureus growth, and staphylococcal enterotoxin A (SEA) production in cooked chicken breast meat held at abusive temperatures were evaluated. Five treatments, namely, control, 200 ppm oregano essential oil, 10 ppm TA, 200 ppm oregano oil + 10 ppm TA, and 5 ppm butylated hydroxyanisole (BHA), were prepared. The antimicrobial effect of TA was weaker than that of the oregano oil or BHA, and TA did not decrease the APC at the end of the storage at 10℃ or 25℃. Oregano oil + TA treatment (combination) significantly suppressed the APC at all temperatures (10℃, 25℃, and 43℃) tested. Oregano oil + TA (combination) was the most effective treatment for inhibiting S. aureus growth at 10℃ and 25℃. All treatments inhibited SEA production in cooked chicken at 25℃; however, oregano oil + TA (combination) was the most effective in inhibiting SEA production at 10℃ and 43℃ (7 days and 6 h, respectively). Based on these results, oregano oil has strong antimicrobial activity, which increases when combined with TA. Oregano oil + TA has a good potential for inhibiting the natural bacterial flora, growth of S. aureus, and SEA production in cooked chicken to enhance the microbial quality and safety under temperature abuse conditions. Keywords：oregano essential oil, tannic acid, natural bacterial flora, Staphylococcus aureus, cooked chicken meat
Sensory and Antibacterial Impacts of Some Added Essential Oils to Raw Chicken Meat
Background: Improving the physical and bacteriological properties of foods by safe additives is necessary for wholesome and quality of foods. Because of the reported hazards of chemical additives, many studies were conducted to replace it with natural additives, especially herbal oils that not only have antimicrobial activity, but also enhance flavor and other sensory characters of foods. Materials and Methods:The current study was designed to investigate the impact of clove (Syzygiumaromaticum); thyme (Thymus vulgaris) and rosemary (Rosmarinusofficinalis) oils adding (in vivo) at a concentrationof 0.5%on the shelf life of raw chilled chicken meat collected from University hospital, as well as their inhibitory effects on foodborne Escherichia coli(E. coli) and Staphylococcus aureus(Staph. aureus) during along nine days of cold storage at 4°C. Results: Referring to the obtained results, treated groups showed better findings than control untreated groups, where decreasing values of Staph. aureusand E. colicounts and extending acceptable sensory properties to the 9 th day of storage was reported. It is worth noting thatthe rosemary oil-treated group showed the best results in the experiment, followed by thyme and clove oils, respectively. Conclusion: From the obtained results, it concludes that the tested essential oils of 0.5% concentration had a significant role in improving the wholesome properties of raw chicken meat and recommended to be used commercially.
Antibacterial activity of oregano essential oil against foodborne pathogens
Nutrition & Food Science, 2013
PurposeThis paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food.Design/methodology/approachDisc and well‐diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones.FindingsOregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences amon...
Journal of Applied Microbiology, 2001
This study aimed to determine the combined effect of packaging (air, modi®ed atmosphere) with or without the addition of essential oil not only on the selection of microbial association of meat but also to determine any signi®cant difference in microbial metabolites produced from the prevailing bacteria. Methods and Results: Samples of minced meat were mixed with different concentration of oregano essential oil (0, 0á05, 0á5 and 1% v/w) and packed under aerobic or with modi®ed atmosphere (Mixed Gas Modi®ed Atmosphere ± MGMA, 40% CO 2 /30% N 2 /30% O 2 ; or CO 2 Modi®ed Atmosphere ± COMA, 100% CO 2) and stored at 5°C. In all packaging conditions, only concentrations of 0á5% and 1% oregano oil were effective. Inhibition was evident in the order air < MGMA < COMA. Oregano essential oil delayed glucose and lactate consumption aerobically as well as under MGMA. pH changes were also evident. Furthermore, proteolysis was signi®cantly inhibited in aerobically stored samples, and so was the production of acetate under MAP. Similar results were obtained for the other organic acids eluted from HPLC column. Conclusions: Oregano essential oil delayed microbial growth and suppressed the ®nal counts of the spoilage microorganisms. It also caused a pronounced alteration in the physico-chemical properties of the minced meat. Signi®cance and Impact of the Study: Microbial analysis alone as spoilage index may misrepresent the effect of a hurdle such as essential oils on spoilage.
The objective of this study was to investigate the effect of different levels of oregano essential oil on important meat quality parameters, including oxidative storage stability, of ground chicken meat. Five different treatments including 1) control (none added), 2) 100 ppm oregano essential oil, 3) 300 oregano essential oil, 4) 400 ppm oregano essential oil, and 5) 5 ppm butylatedhydroxyanisole (BHA) were added to ground boneless, skinless breast meat and used for both raw and cooked meat studies. For raw meat study, samples were individually packaged in oxygen-permeable bags and stored at 4 ℃ cooler for up to 7 days. For cooked meat study, the raw meat samples were packaged in oxygen impermeable vacuum bags and then cooked in-bag to the internal temperature of 75 °C. After cooling to room temperature, the cooked meat was transferred to a new oxygen-permeable bag and stored at 4 o C for up to 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, color at 0, 3, and 7 days of storage. Volatiles profile of cooked meat was reported during storage time. Oregano essential oil treatments significantly reduced (p < 0.05) lipid oxidation, protein oxidation, and improved color stability of raw meat. However, oregano oil at 400 ppm showed the highest effect for all these parameters. No significant difference (P > 0.05) was seen on the a*-value of meat during storage. Cooked meat showed similar results to raw meat when oregano oil was added. Hexanal was the major aldehyde which decreased significantly (P < 0.05) by oregano oil treatment in cooked meat. The significant differences in the aldehydes formation among the treatments were clearer in cooked meat than in raw meat. Overall, oregano essential oil at level between 100-300 ppm could be a good meat preservative that can replace the synthetic antioxidant, BHA.