The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere
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2020
Authors
Bošković, MarijaĐorđević, Jasna
Glišić, Milica
Ćirić, Jelena
Janjić, Jelena
Zdravković, Nemanja
Krnjaić, Dejan
Baltić, Milan Ž.
Article (Published version)
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The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (10(6) CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O-2/50%CO2/20%N-2) were evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. Carvacrol was the predominant constituent in OEO (77.16%). The minimum inhibitory concentration of OEO was similar for all Salmonella serovars (160-320 mu g/ml). Salmonella counts in minced pork were reduced by 2.09 and 3.08 log CFU/g in the samples treated with 0.3% and 0.6% OEO, respectively. Addition of 0.9% OEO reduced the Salmonella count to below the limit of detection. Experiments also included investigation of OEO effect on Enterobacteriaceae, LAB and TVC. For both packaging methods the use of OEO increased the microbial shelf life of pork. Sensory analyses showed that the samples with 0.3% OEO add...ed were the most acceptable. Practical applications Due to its nutritional characteristics, minced meat is suitable for the growth of most microorganisms including spoilage bacteria and foodborne pathogens such as Salmonella spp. The microbial safety of minced meat is very important. Taking into account that these bacteria are one of the most important from the aspect of meat safety, their control, especially in minimally processed meat products, is crucial. OEO not only exhibited strong anti-Salmonella effects, but, in contrast to some other essential oils, is categorized as GRAS (generally recognized as safe) and can be considered as a natural preservative used in organic production as an alternative to synthetic additives. Our findings could also guide the selection of an effective concentration of OEO that is organoleptically acceptable.
Source:
Journal of Food Processing and Preservation, 2020, 44, 1, e14311-Publisher:
- Wiley, Hoboken
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1111/jfpp.14311
ISSN: 0145-8892
WoS: 000495366300001
Scopus: 2-s2.0-85074841868
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Fakultet veterinarske medicineTY - JOUR AU - Bošković, Marija AU - Đorđević, Jasna AU - Glišić, Milica AU - Ćirić, Jelena AU - Janjić, Jelena AU - Zdravković, Nemanja AU - Krnjaić, Dejan AU - Baltić, Milan Ž. PY - 2020 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1800 AB - The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (10(6) CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O-2/50%CO2/20%N-2) were evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. Carvacrol was the predominant constituent in OEO (77.16%). The minimum inhibitory concentration of OEO was similar for all Salmonella serovars (160-320 mu g/ml). Salmonella counts in minced pork were reduced by 2.09 and 3.08 log CFU/g in the samples treated with 0.3% and 0.6% OEO, respectively. Addition of 0.9% OEO reduced the Salmonella count to below the limit of detection. Experiments also included investigation of OEO effect on Enterobacteriaceae, LAB and TVC. For both packaging methods the use of OEO increased the microbial shelf life of pork. Sensory analyses showed that the samples with 0.3% OEO added were the most acceptable. Practical applications Due to its nutritional characteristics, minced meat is suitable for the growth of most microorganisms including spoilage bacteria and foodborne pathogens such as Salmonella spp. The microbial safety of minced meat is very important. Taking into account that these bacteria are one of the most important from the aspect of meat safety, their control, especially in minimally processed meat products, is crucial. OEO not only exhibited strong anti-Salmonella effects, but, in contrast to some other essential oils, is categorized as GRAS (generally recognized as safe) and can be considered as a natural preservative used in organic production as an alternative to synthetic additives. Our findings could also guide the selection of an effective concentration of OEO that is organoleptically acceptable. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere VL - 44 IS - 1 SP - e14311 DO - 10.1111/jfpp.14311 ER -
@article{ author = "Bošković, Marija and Đorđević, Jasna and Glišić, Milica and Ćirić, Jelena and Janjić, Jelena and Zdravković, Nemanja and Krnjaić, Dejan and Baltić, Milan Ž.", year = "2020", abstract = "The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (10(6) CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O-2/50%CO2/20%N-2) were evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. Carvacrol was the predominant constituent in OEO (77.16%). The minimum inhibitory concentration of OEO was similar for all Salmonella serovars (160-320 mu g/ml). Salmonella counts in minced pork were reduced by 2.09 and 3.08 log CFU/g in the samples treated with 0.3% and 0.6% OEO, respectively. Addition of 0.9% OEO reduced the Salmonella count to below the limit of detection. Experiments also included investigation of OEO effect on Enterobacteriaceae, LAB and TVC. For both packaging methods the use of OEO increased the microbial shelf life of pork. Sensory analyses showed that the samples with 0.3% OEO added were the most acceptable. Practical applications Due to its nutritional characteristics, minced meat is suitable for the growth of most microorganisms including spoilage bacteria and foodborne pathogens such as Salmonella spp. The microbial safety of minced meat is very important. Taking into account that these bacteria are one of the most important from the aspect of meat safety, their control, especially in minimally processed meat products, is crucial. OEO not only exhibited strong anti-Salmonella effects, but, in contrast to some other essential oils, is categorized as GRAS (generally recognized as safe) and can be considered as a natural preservative used in organic production as an alternative to synthetic additives. Our findings could also guide the selection of an effective concentration of OEO that is organoleptically acceptable.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere", volume = "44", number = "1", pages = "e14311", doi = "10.1111/jfpp.14311" }
Bošković, M., Đorđević, J., Glišić, M., Ćirić, J., Janjić, J., Zdravković, N., Krnjaić, D.,& Baltić, M. Ž.. (2020). The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere. in Journal of Food Processing and Preservation Wiley, Hoboken., 44(1), e14311. https://doi.org/10.1111/jfpp.14311
Bošković M, Đorđević J, Glišić M, Ćirić J, Janjić J, Zdravković N, Krnjaić D, Baltić MŽ. The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere. in Journal of Food Processing and Preservation. 2020;44(1):e14311. doi:10.1111/jfpp.14311 .
Bošković, Marija, Đorđević, Jasna, Glišić, Milica, Ćirić, Jelena, Janjić, Jelena, Zdravković, Nemanja, Krnjaić, Dejan, Baltić, Milan Ž., "The effect of oregano (Origanum vulgare) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere" in Journal of Food Processing and Preservation, 44, no. 1 (2020):e14311, https://doi.org/10.1111/jfpp.14311 . .