The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

2012 ◽  
Vol 32 (1) ◽  
pp. 212-216 ◽  
Author(s):  
Agnieszka Nowak ◽  
Danuta Kalemba ◽  
Lucjan Krala ◽  
Malgorzata Piotrowska ◽  
Agata Czyzowska
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Rosmarinus Officinalis ◽  
High Oxygen ◽  
Thymus Vulgaris ◽  
Modified Atmosphere ◽  
Brochothrix Thermosphacta

Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 56-64 ◽  
Author(s):  
Aida Lahmar ◽  
David Morcuende ◽  
María-Jesús Andrade ◽  
Leila Chekir-Ghedira ◽  
Mario Estévez
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
North African ◽  
African Plants

scholarly journals Chemical Composition, Olfactory Analysis and Antibacterial Activity of Thymus vulgaris Chemotypes Geraniol, 4-Thujanol/Terpinen-4-ol, Thymol and Linalool Cultivated in Southern France

2012 ◽  
Vol 7 (8) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Erich Schmidt ◽  
Jürgen Wanner ◽  
Martina Höferl ◽  
Leopold Jirovetz ◽  
Gerhard Buchbauer ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Thymus Vulgaris ◽  
Gram Positive ◽  
Southern France ◽  
Food Borne ◽  
Brochothrix Thermosphacta ◽  
Olfactory Analysis ◽  
The Impact ◽  
And Staphylococcus Aureus

The essential oils of four chemotypes of Thymus vulgaris L. (Lamiaceae) were analyzed for their composition and antibacterial activity to assess their different properties. GC-MS and GC-FID analyses revealed that the essentials oils can be classified into the chemotypes thymol (41.0% thymol), geraniol (26.4% geraniol), linalool (72.5% linalool) and 4-thujanol/terpinen-4-ol (42.2% cis- and 7.3% trans-sabinene hydrate, 6.5 % terpinen-4-ol). The olfactory examination confirmed the explicit differences between these chemotypes. Furthermore, antibacterial activity was investigated against several strains of two Gram-positive ( Brochothrix thermosphacta and Staphylococcus aureus) and four Gram-negative food-borne bacteria ( Escherichia coli, Salmonella abony, Pseudomonas aeruginosa and P. fragi). All essential oil samples were demonstrated to be highly effective against Gram-positive strains, whereas the impact on Gramnegative microorganisms was significantly smaller, but still considerable. The results obtained indicate that, despite their different properties, the essential oils of selected T. vulgaris chemotypes are potent antimicrobials to be employed as useful additives in food products as well as for therapeutic applications.

A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L.

2007 ◽  
Vol 104 (2) ◽  
pp. 774-782 ◽  
Author(s):  
Suzana I. Dimitrijević ◽  
Katarina R. Mihajlovski ◽  
Dušan G. Antonović ◽  
Mirjana R. Milanović-Stevanović ◽  
Dušan Ž. Mijin
Keyword(s):  
Lactic Acid ◽  
Essential Oils ◽  
Lethal Dose ◽  
Rosmarinus Officinalis ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Rosmarinus Officinalis L

Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

2008 ◽  
Vol 71 (6) ◽  
pp. 1237-1243 ◽  
Author(s):  
M. TURGIS ◽  
J. HAN ◽  
J. BORSA ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Aerobic Bacteria ◽  
Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

scholarly journals Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Serena D'Amato ◽  
Giovanni Mazzarrino ◽  
Chiara Rossi ◽  
Annalisa Serio ◽  
Clemencia Chaves López ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Antimicrobial Effect ◽  
Alternative Methods ◽  
Thymus Vulgaris ◽  
Meat Production ◽  
Modified Atmosphere ◽  
Fresh Meat ◽  
The Matrix

In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of <em>Thymus vulgaris</em> (red thyme) and <em>Caryophyllus aromaticus</em> (cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP). In particular, the research was focused on <em>Brochothrix thermosphacta</em>, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5 <em>B. thermosphacta</em> strains <em>in vitro</em> were: cloves [minimum inhibitory concentration (MIC) 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL), and red thyme (MIC 2.5 to 20 mg/mL). Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observed <em>in vitro</em>, 40 mg/mL red thyme EO strongly limited the growth of <em>B. thermosphacta</em> in pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU)/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control of <em>B. thermosphacta</em> growth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.

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