title: Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
abstract: The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days. OEO did not reduce L. monocytogenes growth, while 2 Log decrease was obtained after 2 days of storage in treatments with chitosan alone or with OEO, with growth inhibition up to day 15 in samples with chitosan and OEO 4%. When OEO was combined with chitosan, total viable counts and spoilage bacteria were reduced and contained over time, particularly Pseudomonas (2.0 Log CFU/g at day 15) and Brochothrix thermosphacta (undetectable). All the treatments applied extended meat shelf-life with respect to control, whose commercial shelf-life was 10 days. Chitosan treatments enhanced L* and maintained a* values almost stable during storage. Chitosan and OEO singly applied reduced lipid oxidation (0.62-0.75 mg malondialdehyde/Kg meat) compared to control (0.99 mg malondialdehyde/Kg meat). Finally, chitosan treated samples were not recognized with respect to the control, whereas OEO gave bitter taste; chitosan with OEO instead mitigated the effect of OEO addition to meat. Chitosan combined with OEO boosts its antimicrobial activity and shows a potential for application in industrial production of fresh pork in MAP, to achieve shelf-life extension, control of L. monocytogenes growth, stability of color and protective effect from oxidation, with low sensory impact.
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
authors.forename: Antonello
authors.initials: A
authors.lastname: Paparella
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Mazzarrino
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
authors.forename: Clemencia
authors.initials: C
authors.lastname: Chaves-López
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Rossi
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.
authors.forename: Giampiero
authors.initials: G
authors.lastname: Sacchetti
authors.affiliation: Local Health Center, Food Safety and Veterinary Inspection Service, Circonvallazione Ragusa 1, 64100, Teramo, Italy.
authors.forename: Oana
authors.initials: O
authors.lastname: Guerrieri
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy. Electronic address: aserio@unite.it.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Serio
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D058640:Brochothrix / Q000187:drug effects; D002614:Chelating Agents / Q000494:pharmacology; D048271:Chitosan / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry; D061353:Food Storage; D015227:Lipid Peroxidation; D008089:Listeria monocytogenes / Q000187:drug effects; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry; D011549:Pseudomonas / Q000187:drug effects; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine
chemical_list: D000900:Anti-Bacterial Agents; D002614:Chelating Agents; D005520:Food Preservatives; D009822:Oils, Volatile; C029292:origanum oil; D048271:Chitosan
keywords: Chitosan; Essential oil; Listeria monocytogenes; Meat; Modified atmosphere; Oregano; Shelf-life