Please use this identifier to cite or link to this item:
|metadata.artigo.dc.title:||Control of Enterotoxigenic Escherichia coli in ground beef by blends of essential oils|
|metadata.artigo.dc.creator:||Souza, Alline Aparecida|
Zeneratto, Natália Jubram
Piccoli, Roberta Hilsdorf
Bertolucci, Suzan Kelly Vilela
|metadata.artigo.dc.identifier.citation:||SOUZA, A. A. et al. Control of Enterotoxigenic Escherichia coli in ground beef by blends of essential oils. Advances in Microbiology, [S.l.], v. 8, n. 12, Dec. 2018.|
|metadata.artigo.dc.description.abstract:||Different combinations of essential oils from cinnamon, cloves, oregano, and thyme were evaluated in vitro for their bactericidal activity against enterotoxigenic Escherichia coli (ETEC). The solutions containing cinnamon (0.03%), oregano (0.16%), and thyme (0.08%) (P1); and clove (0.08%), oregano (0.33%), and thyme (0.04%) (P2), exhibited high bactericidal activity, and were selected for use as preservatives in ground beef inoculated with ETEC and refrigerated. The two preservative solutions (P1 and P2) exhibited significant bactericidal action (p < 0.05) on ETEC, with ETEC reductions of 1.03 and of 0.87 LogUFC/g in the beef samples treated with P1 and P2, respectively. GC-MS analysis of the oil mixtures showed both preservatives to contain significant concentrations of carvacrol. Chromatic degradation was not observed in the samples treated with preservatives. Essential oil mixtures thus concocted are therefore potential preservative candidates in ground beef, as they are capable of controlling ETEC contamination while preserving the products’ coloration.|
|Appears in Collections:||DAG - Artigos publicados em periódicos|
DCA - Artigos publicados em periódicos
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.