The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% and 2% v/v CA, CI or TH. The marinade with or without EOs was added to fresh chicken breast cubes inoculated with the foodborne pathogens. Afterward, marinated chicken “tawook” was stored at 4 and 10 °C covered with cling wrap to mimic chill and mild abuse storage conditions for up to 7 days. At 10 °C, the marinade decreased L. monocytogenes numbers on day 4 and 7 by about 2.4 log₁₀ CFU/g as compared to unmarinated samples. Adding EOs to chicken tawook did not change L. monocytogenes numbers during storage at 4 and 10 °C. For Salmonella spp., the marinade decreased the numbers during 10 °C storage on day 4 and 7 by about 4.9 log₁₀ CFU/g as compared to unmarinated samples. At 4 °C, EOs at 2% decreased Salmonella spp. on day 7 by 0.5 log₁₀ CFU/g. One percent CI significantly decreased Salmonella by 1.5 log₁₀ CFU/g, at day 4 of storage. At 10 °C, 1% CA, 2% CI, 1% and 2% TH decreased Salmonella spp. in the samples by 0.5 log₁₀ CFU/g on day 7. The marinade decreased E. coli O157:H7 numbers on the chicken samples during 10 °C storage on day 4 and 7 by about 3.3 log₁₀ CFU/g as compared to unmarinated samples. Regardless of storage day at 4 °C, EOs decreased E. coli O157:H7 populations in chicken tawook by ≤2.4 log₁₀ CFU/g compared to samples without EOs, where the decrease was ≤1.4 log₁₀ CFU/g. Moreover, no significant decrease in E. coli O157:H7 populations could be attributed to the addition of EOs in samples which were stored at 10 °C. Increasing the concentration of EOs from 1 to 2% seemed to have no significant effect in reducing the tested foodborne pathogen populations.

该研究的目的是评估活性精油成分（EOs）（香芹酚（CA），肉桂醛（CI）和百里酚（TH））对单核细胞增生李斯特菌，沙门氏菌和大肠杆菌O157：H7的抗菌作用在4和10°C的存放温度下放入鸡头钩中。制备了由鸡肉斗鸡配方中常用成分组成的腌料，并与1％和2％v / v CA，CI或TH混合。将带有或不带有EO的腌料加入接种了食源性病原体的新鲜鸡胸肉中。之后，将腌制的鸡肉“ tawook”在4和10°C下用保鲜膜覆盖，以模仿寒冷和轻度滥用情况下长达7天。在10°C时，腌料会降低单核细胞增生李斯特菌与未腌制的样品相比，第4天和第7天的数量下降了约2.4 log ₁₀ CFU / g。在4和10°C下储存期间，将EOs添加到鸡头钩中并不会改变单核细胞增生李斯特氏菌的数量。对于沙门氏菌，与未腌制的样品相比，腌制在第4天和第7天在10°C储存期间，腌泡液的数量减少了约4.9 log ₁₀ CFU / g。在4°C下，EOs含量降低2％时，沙门氏菌属降低。在第7天，以0.5 log ₁₀ CFU / g。在储存的第4天，百分之一的CI会使沙门氏菌病降低1.5 log ₁₀ CFU / g。在10°C下，1％的CA，2％的CI，1％和2％的TH降低了沙门氏菌的数量。在样本中以0.5 log ₁₀在第7天的CFU / g。与未腌制的样品相比，腌泡汁在第4天和第7天的10°C储存期间，鸡肉样品上的大肠杆菌O157：H7数量降低了约3.3 log ₁₀ CFU / g。无论在4°C下如何保存一天，与没有EOs的样品相比，EOs都会使鸡头钩中的O157：H7大肠杆菌O种群减少≤2.4log ₁₀ CFU / g，而EOs的减少量≤1.4log ₁₀ CFU / g。此外，大肠杆菌O157：H7种群没有显着减少可归因于在10°C下储存的样品中添加了EO。将EOs的浓度从1％增加到2％似乎对减少测试的食源性病原体种群没有显着影响。