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

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Modeling dependence of growth inhibition of Salmonella Typhimurium and Listeria monocytogenes by oregano or thyme essential oils on the chemical composition of minced pork
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-05-26 , DOI: 10.1111/jfs.12818
Radka Hulankova ₁ , Gabriela Borilova ₁

Affiliation

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°C/7 d in a vacuum. The inhibition was significant (p < .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 < .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.

中文翻译：

牛至或百里香精油对鼠伤寒沙门氏菌和单核细胞增生李斯特氏菌的生长抑制作用对猪肉末化学成分的建模

这项研究的目的是比较来自五种不同肉块（里脊肉，火腿，肩膀，脖子和腹部）的碎猪肉中所选精油（EOs）在1％浓度下的抗菌效果，并评估其影响。在真空中3°C / 7 d储存后，样品中与对照组相比，病原体的减少决定了肉对EO效率的化学参数。仅在脂肪含量低于5％（腿，腰部和肩膀）的肉块中的碎猪肉中，这种抑制作用才有意义（p <.05）。沙门氏菌血清型鼠伤寒沙门氏菌比单核细胞增多性李斯特菌敏感，牛至比百里香更有效（p <.001）。对S的抑制。鼠伤寒主要取决于脂肪含量（对数依赖性），在较小程度上取决于pH值，而在单核细胞增生李斯特氏菌的情况下，pH值不是重要的预测指标。这项研究的结果表明，只有瘦肉末（脂肪含量最大为5％）才是通过EOs控制病原体的合适基质。

更新日期：2020-05-26

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