Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products.
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.
Mejlholm
O
O
Danish Institute for Fisheries Research (DIFRES), Department of Seafood Research, Lyngby, Denmark.
Dalgaard
P
P
D005396:Fish Products / Q000382:microbiology*; D005511:Food Handling; D005519:Food Preservation; D009822:Oils, Volatile / Q000494:pharmacology*; D010776:Photobacterium / Q000187:drug effects* / Q000254:growth & development
D009822:Oils, Volatile