title: Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products.
abstract: OBJECTIVE
  To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets.
  
  
  RESULTS
  The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d at 2 degrees C.
  
  
  CONCLUSIONS
  Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets.
  
  
  CONCLUSIONS
  Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum.
authors.affiliation: Danish Institute for Fisheries Research (DIFRES), Department of Seafood Research, Lyngby, Denmark.
authors.forename: O
authors.initials: O
authors.lastname: Mejlholm
authors.forename: P
authors.initials: P
authors.lastname: Dalgaard
mesh_terms: D005396:Fish Products / Q000382:microbiology*; D005511:Food Handling; D005519:Food Preservation; D009822:Oils, Volatile / Q000494:pharmacology*; D010776:Photobacterium / Q000187:drug effects* / Q000254:growth & development
chemical_list: D009822:Oils, Volatile