|594-2||Antimicrobial activity of essential oils from Lamiaceae against foodborne pathogens inoculated on chicken sausage|
|Autores:||Ary Fernandes Junior (IBB/UNESP - Universidade Estadual Paulista/Instituto de Biociências) ; Lidiane Nunes Barbosa (IBB/UNESP - Universidade Estadual Paulista/Instituto de Biociências) ; Isabella da Silva Probst (IBB/UNESP - Universidade Estadual Paulista/Instituto de Biociências) ; Bruna Fernanda Murbach T. Machado (IBB/UNESP - Universidade Estadual Paulista/Instituto de Biociências) ; Vera Lucia Mores Rall (IBB/UNESP - Universidade Estadual Paulista/Instituto de Biociências) |
Foodborne diseases are a widespread and growing problem worldwide. During the production of sausages takes place a number of handling steps, which increases the chances of contamination by a variety of species of microorganisms. Thus, the application of agents that have adequate antimicrobial activity can extend the shelf life of this product. Objective: Evaluate the antimicrobial activity of essential oils against standard ATCC strains of Listeria monocytogenes-15313 and Salmonella Enteritidis- 13076 inoculated in chicken sausage. Methods: Essential oils were obtained from fresh samples of Ocimum basilicum and Origanum vulgare by the steam distillation methodology and submitted to chemical analysis by gas chromatography-mass spectrometry. The chicken sausage samples were prepared by hand according to the standards of good manufacturing practices and stored at 4°C. We used broth microdilution methodology of the essential oils to determine the minimal inhibitory concentration (MIC) of S. Enteritidis and L. monocytogenes. In the second stage these strains were inoculated separately into the chicken sausage samples (105 Colony Forming Unit/g) were added and amounts of essential oils O. basilicum and O. vulgare at concentrations of 0.3% (MIC obtained in in vitro tests), 1.0 and 1.5%. After homogenization, samples of sausages were kept refrigerated for a period of 0, 5 and 24 hours and processed for quantification, according to the methodology of Most Probable Number. After confirmation of the typical colony, the number of Salmonella and Listeria that were present in each sample was calculated. Results: The sausage samples (without addition of bacteria and no added oil) were negative for the bacteria tested, showing that the bacteria recovered and identified as S. Enteritidis and L. monocytogenes were artificially inoculated in the food. The concentration 1.5% had the best effect with anti-listeria count reduction (like the sausage without bacteria) in 5 hours time in sausages treated with essential oils. Salmonella had a reduction in bacterial count of the samples treated at all concentrations after 5 and 24 hours of contact. The best anti-salmonella activity occurred at 0.3% concentration of oil O. vulgare after 5 hours of contact. Thymol is the major compound of the oil O. vulgare reaching a value corresponds to that almost 50% of their composition. O. basilicum has linalool to the major compound. These compounds show a series of biological activities, being wellness probably responsible for the antimicrobial activity of the oils mentioned. Conclusion: Essential oils have been able to reduce the pathogenic bacteria count indicating its potential use in the food industry.
Palavras-chave: Foodborne pathogens, Essential oils, Spices, Antibacterial activity, Chicken sausage