Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin
Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of in meat, researchers have investigated natural preservatives with antilisterial effects. However, application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat p...
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Published in | Food science and technology international p. 10820132231190103 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
United States
27.07.2023
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Subjects | |
Online Access | Get more information |
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Summary: | Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of
in meat, researchers have investigated natural preservatives with antilisterial effects. However,
application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to
studies. This study aimed to evaluate the
antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against
. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of
serotype 4b (10
colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products.
was detected and quantified. Only strawberry extract presented significant differences (
< 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (
< 0.05) reduced the growth of
in dry-cured ham. However, it could not reduce
growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against
in dry-cured ham. |
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ISSN: | 1532-1738 |
DOI: | 10.1177/10820132231190103 |