Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage.
This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.
Busatta
C
C
Department of Food Engineering, URI-Campus de Erechim, Av. Sete de Setembro 1621, CEP 99700-000, Erechim, RS, Brazil.
Vidal
R S
RS
Popiolski
A S
AS
Mossi
A J
AJ
Dariva
C
C
Rodrigues
M R A
MR
Corazza
F C
FC
Corazza
M L
ML
Vladimir Oliveira
J
J
Cansian
R L
RL
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology*; D013552:Swine
D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; C029292:origanum oil