title: Essential oils from herbs against foodborne pathogens in chicken sausage.
abstract: Consumption of chicken meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial contamination during manufacturing, which compromises its shelf life. The flavoring and preservative activities of essential oils (EO) have been recognized and the application of these antimicrobial agents as natural active compounds in food preservation has shown promise. The aim of this study was to evaluate the effect of Ocimum basilicum and Origanum vulgare EO on Listeria monocytogenes and Salmonella Enteritidis strains in artificially inoculated samples of fresh chicken sausage. First, the minimal inhibitory concentration (MIC) of EO in vitro was determined. The sausage was prepared and kept at ± 4°C; then, the inoculation of individual bacteria was carried out. EO were added at 0.3%, 1.0% and 1.5%v/w. After 0, 5, and 24 hours, the most probable number method (MPN) was performed. Transmission electron microscopy (TEM) was used to view the damage caused by these EO on bacterial morphology and/or structure. Only the 1.5% concentration was effective in reducing L. monocytogenes. 0.3% of O. vulgare EO was able to reduce the MPN/g of Salmonella Enteritidis (2 log) after 5 hours trials. O. basilicum EO showed no effect on Salmonella after 5 hours, but decreased by 2 log after 24 hours. O. vulgare EO at 1% gave a greater reduction of S. Enteritidis at 5 hours, increasing or maintaining this effect after 24 hours. The results confirmed the potential benefits of use EO in control of foodborne pathogens.
authors.affiliation: Laboratory of Bacteriology and Natural Products.
authors.forename: Lidiane Nunes
authors.initials: LN
authors.lastname: Barbosa
authors.forename: Isabella Silva
authors.initials: IS
authors.lastname: Probst
authors.forename: Bruna Fernanda
authors.initials: BF
authors.lastname: Murbach Teles Andrade
authors.forename: Fernanda Cristina
authors.initials: FC
authors.lastname: Bérgamo Alves
authors.forename: Mariana
authors.initials: M
authors.lastname: Albano
authors.forename: Vera Lucia
authors.initials: VL
authors.lastname: Mores Rall
authors.forename: Ary Fernandes
authors.initials: AF
authors.lastname: Júnior
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents; D002645:Chickens; D004305:Dose-Response Relationship, Drug; D005421:Flavoring Agents; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005520:Food Preservatives; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000472:pathogenicity; D008461:Meat Products / Q000382:microbiology*; D018649:Ocimum basilicum / Q000737:chemistry*; D009822:Oils, Volatile / Q000302:isolation & purification / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D012477:Salmonella enteritidis / Q000187:drug effects* / Q000472:pathogenicity; D013995:Time
chemical_list: D000900:Anti-Bacterial Agents; D005421:Flavoring Agents; D005520:Food Preservatives; D009822:Oils, Volatile