title: Anti-listerial effect of selected essential oils and thymol.
abstract: The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fillets was investigated. Before inoculation the fillets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fillets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced significantly Listeria cell count (1-3 log CFU) in both samples. They also gave good flavour to the fried meat. The doses of EOs used were optimal for antimicrobial efficiency and had a pleasant flavour effect. Washing was not efficient in reducing total germ count.
authors.affiliation: Department of Microbiology, Faculty of Science and Informatics, University of Szeged , 6726 Szeged, Közép fasor 52. , Hungary.
authors.forename: Erika-Beáta
authors.initials: EB
authors.lastname: Kerekes
authors.affiliation: Department of Microbiology, Faculty of Science and Informatics, University of Szeged , 6726 Szeged, Közép fasor 52. , Hungary.
authors.forename: Anita
authors.initials: A
authors.lastname: Vidács
authors.affiliation: Institute of Food Engineering, Faculty of Engineering, University of Szeged , 6722 Szeged, Mars tér 7. , Hungary.
authors.forename: Julianna Jenei
authors.initials: JJ
authors.lastname: Török
authors.affiliation: Department of Microbiology, Faculty of Science and Informatics, University of Szeged , 6726 Szeged, Közép fasor 52. , Hungary.
authors.forename: Csilla
authors.initials: C
authors.lastname: Gömöri
authors.affiliation: Department of Microbiology, Faculty of Science and Informatics, University of Szeged , 6726 Szeged, Közép fasor 52. , Hungary.
authors.forename: Tamás
authors.initials: T
authors.lastname: Petkovits
authors.affiliation: Department of Botany and Microbiology, College of Science, King Saud University , Riyadh-11451 , Kingdom of Saudi Arabia.
authors.forename: Muthusamy
authors.initials: M
authors.lastname: Chandrasekaran
authors.affiliation: Department of Botany and Microbiology, College of Science, King Saud University , Riyadh-11451 , Kingdom of Saudi Arabia.
authors.forename: Shine
authors.initials: S
authors.lastname: Kadaikunnan
authors.affiliation: Department of Botany and Microbiology, College of Science, King Saud University , Riyadh-11451 , Kingdom of Saudi Arabia.
authors.forename: Naiyf S
authors.initials: NS
authors.lastname: Alharbi
authors.affiliation: Department of Microbiology, Faculty of Science and Informatics, University of Szeged , 6726 Szeged, Közép fasor 52. , Hungary.
authors.forename: Csaba
authors.initials: C
authors.lastname: Vágvölgyi
authors.affiliation: Institute of Food Engineering, Faculty of Engineering, University of Szeged , 6722 Szeged, Mars tér 7. , Hungary.
authors.forename: Judit
authors.initials: J
authors.lastname: Krisch
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D003296:Cooking; D005516:Food Microbiology; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D009812:Odorants; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum; D008517:Phytotherapy; D010938:Plant Oils / Q000494:pharmacology*; D010946:Plants, Medicinal; D011202:Poultry Products / Q000382:microbiology*; D013649:Taste; D013943:Thymol / Q000494:pharmacology*; D046930:Thymus Plant; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; D010938:Plant Oils; D013943:Thymol
keywords: Listeria; chicken meat; essential oils; sensory evaluation