Use este identificador para citar ou linkar para este item:
Título : Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef
Autor: Oliveira, M. M. M.
Brugnera, D. F.
Piccoli, R. H.
Palavras-chave: Thymus vulgaris
Rosmarinus officinalis
Antilisterial compounds
Active packaging
Meat safety
Publicador: Sociedade Brasileira de Microbiologia
Data da publicação: 4-Abr-2013
Referência: OLIVEIRA, M. M. M.; BRUGNERA, D. F.; PICCOLI, R. H. Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef. Brazilian Journal of Microbiology, São Paulo, v. 44, n. 4, p. 1181-1188, Oct./ Dec. 2013.
Abstract: This study was developed in order to evaluate two alternatives for the control of Listeria monocy- togenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniques. In addition, L. monocytogenes was inoculated in meat pieces, which were submerged in edible gelatin coatings containing 2% (v/v) EOs or submitted to the vapor of EOs (0.74 -3 ). L. monocytogenes was quantified after one, 48 and 96 hours of storage (7 °C). In the in vitro tests, the EO of T. vulgaris presented higher activity. The two options used (edible gelatin coating and vapor activity), in spite of exercising effects with differentiated behaviors, presented antibacterial activity against L. monocytogenes inoculated in raw bovine meat (p < 0.05). Greatest antibacterial activity were obtained in the experiment that used ed- ible coatings containing EOs, at 48 hours of storage reductions in bacterial counts between 1.09 and 1.25 Log CFU.g -1 were obtained. In the vapor effect experiment, the EO of T. vulgaris caused the highest reduction in the population of bacteria inoculated in raw bovine meat (p < 0.05), 0.40 Log CFU.g -1 at 96 hours of storage. This study supplied important information regarding new and promis- ing natural alternatives, based on the concept of active packaging, for the control of L. monocy- togenes in the meat industry.
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw bee.pdf1,77 MBAdobe PDFVisualizar/Abrir

Este item está licenciada sob uma Licença Creative Commons Creative Commons