Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/8984
Title: The antimicrobial effect of essential oils against listeria monocytogenes in sous vide cook-chill beef during storage
Authors: Gouveia, Ana R.
Alves, Márcio
Almeida, José Manuel Marques Martins De
Silva, Filipe Monteiro
González-Aguilar, Gerardo
Silva, José A.
Saraiva, Cristina Maria Teixeira
Issue Date: 2016
Citation: Gouveia, Ana R.; Alves, Márcio; de Almeida, José Manuel Marques Martins; Filipe Monteiro-Silva; Gerardo González-Aguilar; Silva, José A.; Cristina Saraiva. The Antimicrobial Effect of Essential Oils Against Listeria monocytogenes in Sous vide Cook-Chill Beef During Storage , Journal of Food Processing and Preservation, 41, 4, 1-9, 2016.
Abstract: Sous vide cook-chill (SVCC) is characterized by vacuum-packaging raw or partially prepared foods before pasteurization, followed by rapid chilling and storage below 3C. The application of essential oils (EOs) to food products is a suitable strategy to control pathogens and to extend their shelf life by reducing microbial levels and oxidative processes. The aim of this study was to evaluate the efficacy of Rosmarinus officinalis L. (rosemary) and Thymus vulgaris L. (thyme) EOs against Listeria monocytogenes ATCC 679, inoculated in beef processed by SVCC stored at 2 and 8C for 1, 2, 3, 7, 14, 21 and 28 days. The composition of EOs was identified by gas chromatography-mass spectrometry analysis. The main compounds identified in rosemary EO were eucalyptol (13.05%), camphor (8.93%), verbenone (8.58%), endo-borneol (7.87%) and a-pinene (6.78%) and in thyme EO were linalool (18.18%), thymol (7.48%), limonene (6.49%), endo-borneol (5.86%) and terpinen-4-ol (5.66%). Using the minimum inhibitory concentration (MIC) method, L. monocytogenes was inhibited at 3.9 lL/mL to thyme EO and at 62.5 lL/mL to rosemary EO. Beef samples of M. longissimus thoracis et lumborum were packaged in bags, inoculated and one of each EO was added at MIC values. Bags were vacuum-sealed and samples were processed at 55C/65 min for 3 log10 CFU/g reduction. A reduction of the counts of L. monocytogenes was observed in all samples at 2C. At 8C counts of L. monocytogenes were almost similar in control samples and those with thyme EO with an increase of the microbial counts since day 7. Inversely, counts of L. monocytogenes in beef samples with rosemary EO stored at 2 and 8C decreased about 2 log10 CFU. These results support the possibility of using rosemary EO as natural preservative due to its antimicrobial effect against L. monocytogenes. Also, our results confirm that an adequate chilling storage is essential to guarantee the safety of SVCC product regarding L. monocytogenes to avoid foodborne outbreaks.
URI: http://hdl.handle.net/10348/8984
ISSN: 01458892
Other Identifiers: 01458892
Document Type: Article
Appears in Collections:DFIS - Artigo publicado em Revista Científica Indexada

Files in This Item:
File Description SizeFormat 
FPSL Rita online AGO 2016.pdf149,3 kBAdobe PDFThumbnail
View/Open


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex mendeley Endnote Logotipo do DeGóis Logotipo do Orcid 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.