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Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage

2019Journal article Restricted access
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dc.contributor.authorCarvalho, Marta I. P.
dc.contributor.authorAlbano, Helena C. P.
dc.contributor.authorTeixeira, Paula C. M.
dc.date.accessioned2019-04-12T11:35:32Z
dc.date.available2019-04-12T11:35:32Z
dc.date.issued2019
dc.description.abstractBackground. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoilage and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylococcus aureus in an internal mixture of "Alheira" during storage. Material and methods. Different concentrations of oregano EO (4%, 1.5%, 0.5%, 0.195% and 0.0975%) were evaluated against the selected pathogens during 21 days of storage at 4 degrees C. The pH and water activity values and lactic acid bacteria (LAB) counts were also evaluated. Finally, sensory assessment was performed. Results. The antibacterial effect varied according to the oregano EO concentration used, and target pathogen. Oregano EO at 4% demonstrated the highest antimicrobial activity against all the pathogens tested. The lowest concentrations used (0.195% and 0.0975%) resulted in similar to 2-3 log reduction, but only for L. monocytogenes after 21 days of storage. Counts of LAB were similar to 10(9) CFU/ml for all samples and no differences in the pH and a(w) values were detected between samples. However, at a concentration of 0.195%, Oregano EO had a negative impact on consumer acceptance of "Alheira". Conclusion. These results could be interesting for the meat industry, as a starting point for other studies that have now to concentrate on strategies to "mask" unpleasant sensorial alterations caused by EOs in "Alheira" and helping the industry to ensure the microbiological safety of its products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarvalho, M. I. P., Albano, H. C. P., & Teixeira, P. C. M. (2019). Influence of oregano essential oil on the inhibition of selected pathogens in “Alheira” during storage. Acta Scientiarum Polonorum Technologia Alimentaria, 18(1), 13–23. https://doi.org/10.17306/j.afs.2019.0624pt_PT
dc.identifier.doi10.17306/J.AFS.2019.0624pt_PT
dc.identifier.eid85063737959
dc.identifier.eissn1898-9594
dc.identifier.issn1644-0730
dc.identifier.pmid30927748
dc.identifier.urihttp://hdl.handle.net/10400.14/27391
dc.identifier.wos000462756100002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniwersytet Przyrodniczy w Poznaniupt_PT
dc.relationNORTE-01-0145-FEDER-000030
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFoodborne pathogenspt_PT
dc.subjectFermented meat sausagept_PT
dc.subjectOregano essential oilpt_PT
dc.subjectFood safetypt_PT
dc.titleInfluence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage23
oaire.citation.issue1
oaire.citation.startPage13
oaire.citation.titleActa scientiarum polonorum. Technologia alimentariapt_PT
oaire.citation.volume18
person.familyNameCarvalho
person.familyNameAlbano
person.familyNameTeixeira
person.givenNameMarta
person.givenNameHelena
person.givenNamePaula
person.identifier.ciencia-id1E12-33DE-B7A6
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.orcid0000-0002-9651-6217
person.identifier.orcid0000-0002-2798-1924
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-3400-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id6602934854
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication86fb7953-8123-4511-b74b-8c84995c624a
relation.isAuthorOfPublicationd48923b4-519c-419b-b105-6a8ba5ed02ac
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryd48923b4-519c-419b-b105-6a8ba5ed02ac

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