Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced pork

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878497" target="_blank" >RIV/62157124:16270/20:43878497 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12818" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12818</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfs.12818" target="_blank" >10.1111/jfs.12818</a>

Result language
angličtina
Original language name
Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced pork
Original language description
The aim of this study was to compare the antimicrobial effect of selected essential oils (EOs) at concentration of 1% in minced pork from five different meat cuts (loin, ham, shoulder, neck, and belly) and to assess the influence of the chemical parameters of meat on EO efficiency, determined by the decrease of pathogens in comparison to a control in samples after storage at 3 degrees C/7 d in a vacuum. The inhibition was significant (p < .05) only in minced pork from meat cuts with a fat content lower than 5% (leg, loin and shoulder). Salmonella enterica serovar Typhimurium was more sensitive than Listeria monocytogenes and oregano was more effective than thyme (p < .001). The inhibition of S. Typhimurium depended mainly on the fat content (logarithmic dependence) and to a lesser degree on the pH, whereas pH was not found to be a significant predictor in the case of L. monocytogenes. The results of this study show that only lean minced meat (with a fat content max. 5%) is a suitable matrix for pathogen control by EOs.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/VI20152020044" target="_blank" >VI20152020044: Multiplex xMAP technology for a complex detection of pathogenic agents significant for the protection of human and animal health</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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