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- Title
EVALUATE ANTI-BACTERIAL ACTIVITY OF ROSMARINUS OFFICINALIS LINN. EXTRACT AND ORIGANUM SYRIACUM L. ESSENTIAL OIL USING RAW CHICKEN MEAT.
- Authors
Al-Hijazeen, Marwan
- Abstract
The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Enterobacteriaceae (ENT), and the aerobic plate count (APC) in raw ground chicken meat stored at different temperatures. Five different treatments including i) control (no additives), ii) 150 ppm oregano essential oil (OE), iii) 350 ppm rosemary extract (RE), iv) 150 ppm OE + 350 ppm RE, and v) 14 ppm combination of butylated hydroxyanisole and butylated hydroxytolune (BHA/BHT) were prepared. All additives were showed significant (P < 0.05) antimicrobial activity (APC) compared to the control samples during storage time for both storage temperatures (4 and 8 °C). However, the effect of OE was higher than RE depressing the growth of total aerobic bacteria. Similar effects were found, when the total viable count of ENT evaluated. The combined antimicrobial effect of RE and OE were significantly (P < 0.05) higher than using them alone, in both storage temperatures. Generally, all tested Food-borne pathogens (FBP) were significantly (P < 0.05) affected by adding OE and RE. Among all pathogens the combination of OE and RE were showed the highest treatment effect. Based on current results, it is concluded that both OE and RE had a potential antimicrobial activity, but it can be much stronger if incorporated together. In addition, this combination of OE (150 ppm) and RE (350 ppm) may represent a prospective natural replacement to the synthetic antimicrobial currently used in the meat industry.
- Subjects
OREGANO; ESSENTIAL oils; ROSEMARY; PLANT extracts; SALMONELLA; ENTEROBACTERIACEAE
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 2, p133
- ISSN
2066-6845
- Publication type
Article