title: Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef.
abstract: This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniques. In addition, L. monocytogenes was inoculated in meat pieces, which were submerged in edible gelatin coatings containing 2% (v/v) EOs or submitted to the vapor of EOs (0.74 μL.cm(-3)). L. monocytogenes was quantified after one, 48 and 96 hours of storage (7 °C). In the in vitro tests, the EO of T. vulgaris presented higher activity. The two options used (edible gelatin coating and vapor activity), in spite of exercising effects with differentiated behaviors, presented antibacterial activity against L. monocytogenes inoculated in raw bovine meat (p < 0.05). Greatest antibacterial activity were obtained in the experiment that used edible coatings containing EOs, at 48 hours of storage reductions in bacterial counts between 1.09 and 1.25 Log CFU.g(-1) were obtained. In the vapor effect experiment, the EO of T. vulgaris caused the highest reduction in the population of bacteria inoculated in raw bovine meat (p < 0.05), 0.40 Log CFU.g(-1) at 96 hours of storage. This study supplied important information regarding new and promising natural alternatives, based on the concept of active packaging, for the control of L. monocytogenes in the meat industry.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Campus Venda Nova do Imigrante, Venda Nova do Imigrante, ES, Brazil.
authors.forename: Maíra Maciel Mattos
authors.initials: MM
authors.lastname: de Oliveira
authors.affiliation: Universidade Federal de Mato Grosso, Faculdade de Nutrição, Cuiabá, MT, Brazil.
authors.forename: Danilo Florisvaldo
authors.initials: DF
authors.lastname: Brugnera
authors.affiliation: Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Microbiologia dos Alimentos, Lavras, MG, Brazil.
authors.forename: Roberta Hilsdorf
authors.initials: RH
authors.lastname: Piccoli
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology*; D058491:Bacterial Load; D002417:Cattle; D005520:Food Preservatives / Q000302:isolation & purification / Q000494:pharmacology*; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000302:isolation & purification / Q000494:pharmacology*; D027542:Rosmarinus / Q000737:chemistry; D013696:Temperature; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009822:Oils, Volatile
keywords: Rosmarinus officinalis; Thymus vulgaris; active packaging; antilisterial compounds; meat safety