The Antimicrobial Effect of Essential Oils Against Listeria monocytogenes in Sous vide Cook‐Chill Beef during Storage. Issue 4 (6th August 2016)

• Record Type: Journal Article
• Authors: Gouveia, Ana R.; Alves, Márcio; de Almeida, José M. M. M.; Monteiro‐Silva, Filipe; González‐Aguilar, Gerardo; Silva, José A.; Saraiva, Cristina
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 4(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-08-06
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13066
• Languages: English
• ISSNs: 0145-8892

Abstract

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 α ‐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 μ L/mL to thyme EO and at 62.5 μ L/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. Practical Applications: Results support the possibility of addition of EO of rosemary as a natural preservative to reduce L. monocytogenes counts. Also, an adequate chilling storage for maintaining this pathogen at acceptable levels is of paramount importance in view of preventing food borne diseases.