Abstract Pathogens from the genus Salmonella belong to the group of the most common food poisoning causative agents. The present paper investigated the effect of the basil and rosemary essential oils as well as their combination on the growth of Salmonella enterica subspecies enterica serovar Enteritidis (Salmonella Enteritidis) in chicken meat, together with their spoilage protective potential at the two storage temperatures. Food model experiments included investigation of their effect to accompanying microbial flora on fresh meat, while anti-salmonella activity was evaluated on artificially inoculated raw and thermally processed meat. The tests were performed in two storage conditions, +4 °C (usual meat storage temperature) and +18 °C (room temperature, which favors the spoilage of investigated meat samples and development of food pathogens). Beside evaluation of microbiological status, physico chemical tests relevant as meat quality indicators (pH, colour, texture, thiobarbituric acid, cooking loss), as well as sensory evaluation of the studied meat samples were performed. Changes in normal flora pointed to significant effect of both oils against microbial meat spoilage, where various groups were affected by different treatments. In addition, all the treatments reduced the number of salmonella cells in comparison to the control samples. Obtained results on the physico-chemical parameters highlight their applicative value since they showed either beneficial effect either did not caused any notable meat quality changes.

中文翻译：

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罗勒和迷迭香精油单独或联合处理对鸡肉肠炎沙门氏菌生长和储存稳定性的抑制作用

摘要 沙门氏菌属的病原体属于最常见的食物中毒病原体。本论文研究了罗勒和迷迭香精油及其组合对鸡肉中肠炎沙门氏菌亚种肠炎沙门氏菌（肠炎沙门氏菌）生长的影响，以及它们在两种储存温度下的腐败保护潜力。食品模型实验包括研究它们对新鲜肉类伴随微生物菌群的影响，同时评估人工接种的生肉和热加工肉的抗沙门氏菌活性。测试在两种储存条件下进行，+4 °C（通常的肉类储存温度）和 +18 °C（室温，这有利于所研究的肉类样品腐败和食物病原体的发展）。除了微生物状态评估外，还进行了与肉质量指标（pH、颜色、质地、硫代巴比妥酸、蒸煮损失）相关的物理化学测试，以及对所研究的肉样品进行感官评估。正常菌群的变化表明两种油对微生物肉类腐败都有显着影响，其中不同的群体受到不同处理的影响。此外，与对照样品相比，所有处理都减少了沙门氏菌细胞的数量。获得的物理化学参数结果突出了它们的应用价值，因为它们显示出有益的效果，或者没有引起任何显着的肉质变化。以及对所研究的肉类样品进行感官评价。正常菌群的变化表明两种油对微生物肉类腐败都有显着影响，其中不同的群体受到不同处理的影响。此外，与对照样品相比，所有处理都减少了沙门氏菌细胞的数量。获得的物理化学参数的结果突出了它们的应用价值，因为它们显示出有益的效果或者没有引起任何显着的肉质变化。以及对所研究的肉类样品进行感官评价。正常菌群的变化表明两种油对微生物肉类腐败都有显着影响，其中不同的群体受到不同处理的影响。此外，与对照样品相比，所有处理都减少了沙门氏菌细胞的数量。获得的物理化学参数结果突出了它们的应用价值，因为它们显示出有益的效果，或者没有引起任何显着的肉质变化。