Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat. Issue 1 (29th September 2017)

• Record Type: Journal Article
• Authors: Jayari, Asma; El Abed, Nariman; Jouini, Ahlem; Mohammed Saed Abdul‐Wahab, Osama; Maaroufi, Abderrazak; Ben Hadj Ahmed, Sami
• Is Part Of: Journal of food safety. Volume 38:Issue 1(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-09-29
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12409
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: The antibacterial activity of the essential oils extracted from Thymus capitatus and Thymus algeriensis was studied against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Pseudomonas aeruginosa . In this study, the disk method showed that T. capitatus EO has a strong antibacterial effect, whereas T. algeriensis EO showed a moderate activity. In addition, the inhibitory effect of both EOs was evaluated against four pathogenic strains inoculated experimentally (10 8 CFU/g) in the minced beef meat, mixed with different concentrations of EOs, and stored for 15 days. Both EOs at low concentrations (0.01 and 0.05% [vol/wt]) exerted a bacteriostatic effect ( p < .001), only against E. coli and S. typhimurium . However, at higher concentrations (1 and 3% [vol/wt]), the bactericidal activity was pronounced ( p < .0001), in particular in the case of T. capitatus EO against all strains, except P. aeruginosa . The latter was still present after 15 days of storage, which explains its resistance. Practical applications: Results from this study were confirmed that both thyme EOs could be considered as a very promising natural preservatives for foods from microbial spoilage in the food industries, also they can serve to inhibit or prevent the growth of food‐borne pathogens.