scholarly journals Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration

2020 ◽  
Vol 8 (4) ◽  
pp. 2076-2087
Author(s):  
Wissal Dhifi ◽  
Sabrine Jazi ◽  
Marc El Beyrouthy ◽  
Carmen Sadaka ◽  
Wissem Mnif
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Myrtus Communis ◽  
Minced Beef ◽  
Natural Preservatives

Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef

2011 ◽  
Vol 17 (6) ◽  
pp. 505-515 ◽  
Author(s):  
D. Djenane ◽  
J. Yangüela ◽  
T. Amrouche ◽  
S. Boubrit ◽  
N. Boussad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oils ◽  
Eucalyptus Globulus ◽  
Antibacterial Properties ◽  
Escherichia Coli O157 ◽  
Myrtus Communis ◽  
E Coli ◽  
Satureja Hortensis ◽  
Minced Beef

Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 using the agar diffusion technique. Results revealed that E. globulus and S. hortensis EOs had more antibacterial effects than that from M. communis. Minimal inhibitory concentrations (MIC) showed a range of 0.05–0.22% (volume by volume [v/v]). Sensitivity of gram-positive S. aureus was much higher than that of gram-negative E. coli. Plant EOs were added to minced beef (two-fold MIC value) at 0.10–0.44%, experimentally inoculated with the same pathogens at a level of 5 × 105 colony forming units (cfu)/g and stored at 5 ± 2 °C. Results showed that the EOs of E. globulus and S. hortensis had remarkable antibacterial properties, higher than that of M. communis, against S. aureus and E. coli. Indeed, a reduction of 5.8 log cfu/g (70.74% of reduction) was recorded after 7 days of storage for S. hortensis against E. coli. However, regarding S. aureus, both S. hortensis and E. globulus caused a highly significant ( p < 0.05) decrease of microbial counts, most evident after 5 days of storage; S. aureus numbers were 3.50 and 2.50 cfu/g, respectively, corresponding to a reduction of 2.20 and 3.20 log cfu/g (38.60 and 56.14% of reduction) after 1 week of storage. Sensory evaluation revealed that the aroma of minced beef meat treated with EOs was acceptable by panelists at the levels used.

scholarly journals Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1106
Author(s):  
Cristina Saraiva ◽  
Ana Catarina Silva ◽  
Juan García-Díez ◽  
Beniamino Cenci-Goga ◽  
Luca Grispoldi ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Potential Hazard ◽  
Myrtus Communis ◽  
Wide Range ◽  
Myrtus Communis L ◽  
Rosmarinus Officinalis L ◽  
Control Samples

Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.

Promising natural preservatives from Lippia origanoides essential oils (Verbenaceae)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
C Hernandes ◽  
BW Bertoni ◽  
SC França ◽  
AMS Pereira
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

scholarly journals Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Aymard Constantin Allagbé ◽  
René Gnimabou Degnon ◽  
Christian Tétédé Rodrigue Konfo ◽  
Brice Kpatinvoh ◽  
Baba-Moussa Farid
Keyword(s):  
Essential Oils ◽  
Fish Processing ◽  
Dried Fish ◽  
Natural Preservatives

scholarly journals The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties

2015 ◽  
Vol 06 (03) ◽  
pp. 374-385 ◽  
Author(s):  
Fabrice Bruno Siewe ◽  
Pierre Désiré Mbougueng ◽  
Léopold Ngoune Tatsadjieu ◽  
Thierry Ngangmou Noumo ◽  
Carl M. F. Mbofung
Keyword(s):  
Essential Oils ◽  
Potential Application ◽  
Syzygium Aromaticum ◽  
Cymbopogon Citratus ◽  
Beef Patties ◽  
Natural Preservatives
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