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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &lt; .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 &lt; .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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &lt; .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 &lt; .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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/VI20152020044" target="_blank" >VI20152020044: Multiplexní xMAP technologie pro komplexní detekci patogenních agens významných z pohledu zajištění ochrany zdraví lidí a zvířat</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Safety

ISSN

0149-6085

e-ISSN

—

Svazek periodika

40

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000535450700001

EID výsledku v databázi Scopus

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