The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E. coli O157:H7, were treated with different combinations of antimicrobials and assessed for microbiological and physicochemical parameters during storage (6C for 20 d). Treatments that presented the greatest antimicrobial effects were subjected to sensory evaluation. Combinations of 20 mg/kg NI + 125 μL/kg GO + 62.5 μL/kg AITC or 20 mg/kg NI + 62.5 μL/kg GO + 125 μL/kg AITC were effective in reducing E. coli O157H7 and spoilage lactic acid bacteria, and maintained the physicochemical characteristics of fresh sausage. Combinations of NI, GO and AITC were effective to improve the safety and the shelf life of fresh sausage, with no impact on its sensory acceptance.

评估了天然抗菌化合物（大蒜精油[GO]，异硫氰酸烯丙酯[AITC]和乳酸链球菌素Z [NI]）对新鲜香肠的微生物学，理化特性和感官特性的影响。体外测定对大肠杆菌O157：H7和植物乳杆菌的最小抑菌浓度（MIC）和最小杀菌浓度（MBC）。接种大肠杆菌的香肠将O157：H7用不同的抗菌药物组合进行处理，并在存储过程中（6C 20 d）评估其微生物学和理化参数。表现出最大抗微生物作用的治疗方法经过感官评估。20 mg / kg NI + 125μL/ kg GO + 62.5μL/ kg AITC或20 mg / kg NI + 62.5μL/ kg GO + 125μL/ kg AITC的组合可有效减少大肠杆菌O157H7和破坏乳酸菌，并保持了新鲜香肠的理化特性。NI，GO和AITC的组合可有效提高新鲜香肠的安全性和保质期，而不会影响其感官接受度。