The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against five foodborne pathogenic bacteria based on microdilution and disk diffusion methods. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated during 12 days of storage at refrigeration temperature. The results showed that Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacteria with a minimum inhibitory concentration of 0.125 and 1 mg/ml, as well as inhibition zones of 15.66 and 11.66 mm, respectively. Regarding the antimicrobial effect of EEO on the microbial profile and inoculated L. monocytogenes, treating with 0.4% EEO caused a significant decrease in the studied microorganisms when compared to the control group (p < 0.05). In addition, considering the sensory evaluation, the best scores were observed for the samples treated with 0.2% and 0.4% EEO. However, none of the groups obtained acceptable scores until the final day of storage except for the color attribute. In general, sensory evaluation and its correlation with microbial counting indicated that the treatment with 0.4% EEO was able to preserve the microbial quality of the minced fish at refrigeration temperature without any undesirable sensory effects.

中文翻译：

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4°C贮藏过程中铜绿刺槐精油对切碎鱼的微生物和感官质量以及单核细胞增生李斯特菌命运的影响

本研究基于微量稀释和圆盘扩散法，研究了刺桐精油（EEO）对五种食源性致病菌的体外抗菌活性。此外，在冷藏温度下储存12天期间，评估了其对特定变质微生物，单核细胞增生性李斯特菌的影响及其在碎鱼中的感官变化。结果表明，金黄色葡萄球菌和大肠杆菌分别是最敏感和抵抗力最强的细菌，最小抑菌浓度为0.125和1 mg / ml，抑菌圈分别为15.66和11.66 mm。关于EEO对微生物谱和接种的单核细胞增生李斯特菌的抗菌作用，与对照组相比，用0.4％EEO处理导致所研究的微生物数量显着减少（p <0.05）。此外，考虑到感官评估，用0.2％和0.4％EEO处理的样品观察到最佳分数。但是，除颜色属性外，所有组直到存储的最后一天都没有获得可接受的分数。通常，感官评估及其与微生物计数的相关性表明，用0.4％EEO进行处理能够在冷冻温度下保持切碎鱼的微生物质量，而没有任何不良的感官影响。