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The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage.
Food Microbiol. 2008 Feb; 25(1):120-7.FM

Abstract

The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in minced meat. Treatment of minced beef meat with nisin at 500 or 1000IU/g showed antibacterial activity against L. monocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of minced beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 degrees C than at 4 degrees C. The combined addition of EO at 0.6% and nisin at 500 or 1000IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 1000IU/g, which decreased the population of L. monocytogenes below the official limit of the European Union recently set at 2logcfu/g, during storage at 4 degrees C.

Authors+Show Affiliations

Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17993385

Citation

Solomakos, N, et al. "The Antimicrobial Effect of Thyme Essential Oil, Nisin, and Their Combination Against Listeria Monocytogenes in Minced Beef During Refrigerated Storage." Food Microbiology, vol. 25, no. 1, 2008, pp. 120-7.
Solomakos N, Govaris A, Koidis P, et al. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol. 2008;25(1):120-7.
Solomakos, N., Govaris, A., Koidis, P., & Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25(1), 120-7.
Solomakos N, et al. The Antimicrobial Effect of Thyme Essential Oil, Nisin, and Their Combination Against Listeria Monocytogenes in Minced Beef During Refrigerated Storage. Food Microbiol. 2008;25(1):120-7. PubMed PMID: 17993385.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. AU - Solomakos,N, AU - Govaris,A, AU - Koidis,P, AU - Botsoglou,N, Y1 - 2007/07/25/ PY - 2007/03/12/received PY - 2007/07/06/revised PY - 2007/07/19/accepted PY - 2007/11/13/pubmed PY - 2008/2/12/medline PY - 2007/11/13/entrez SP - 120 EP - 7 JF - Food microbiology JO - Food Microbiol VL - 25 IS - 1 N2 - The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in minced meat. Treatment of minced beef meat with nisin at 500 or 1000IU/g showed antibacterial activity against L. monocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of minced beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 degrees C than at 4 degrees C. The combined addition of EO at 0.6% and nisin at 500 or 1000IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 1000IU/g, which decreased the population of L. monocytogenes below the official limit of the European Union recently set at 2logcfu/g, during storage at 4 degrees C. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/17993385/The_antimicrobial_effect_of_thyme_essential_oil_nisin_and_their_combination_against_Listeria_monocytogenes_in_minced_beef_during_refrigerated_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(07)00085-8 DB - PRIME DP - Unbound Medicine ER -