title: Thymus Vulgaris(Red Thyme) andCaryophyllus Aromaticus(Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere.
abstract: In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects ofThymus vulgaris(red thyme) andCaryophyllus aromaticus(cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP). In particular, the research was focused onBrochothrix thermosphacta, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5B. thermosphactastrainsin vitrowere: cloves [minimum inhibitory concentration (MIC) 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL), and red thyme (MIC 2.5 to 20 mg/mL). Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observedin vitro, 40 mg/mL red thyme EO strongly limited the growth ofB. thermosphactain pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU)/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control ofB. thermosphactagrowth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy.
authors.forename: Serena
authors.initials: S
authors.lastname: D'Amato
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (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 , Mosciano Sant'Angelo (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 , Mosciano Sant'Angelo (TE), Italy.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Serio
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy.
authors.forename: Clemencia Chaves
authors.initials: CC
authors.lastname: López
authors.affiliation: Department of Veterinary Medicine, University of Bari , Valenzano (BA), Italy.
authors.forename: Gaetano Vitale
authors.initials: GV
authors.lastname: Celano
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo , Mosciano Sant'Angelo (TE), Italy.
authors.forename: Antonello
authors.initials: A
authors.lastname: Paparella
keywords: Brochothrix thermosphacta; Pork; Essential oil; MAP