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Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat

Agrimonti, Caterina, White, Jason C., Tonetti, Stefano, Marmiroli, Nelson
International journal of food microbiology 2019 v.305 pp. 108246
Campylobacter jejuni, Enterococcus faecalis, Lactococcus lactis, Pseudomonas fluorescens, Pseudomonas fragi, Pseudomonas putida, Salmonella enterica, Staphylococcus aureus, antimicrobial properties, beta-pinene, carvacrol, cinnamon, emulsions, essential oils, food pathogens, linalool, microorganisms, minced beef, oregano, thyme, thymol
Cellulosic pads, amended with emulsions containing essential oils of thyme and oregano, exhibited antimicrobial activity against the psychrophilic microbiota of minced beef. In addition, the pads were active against specific meat bacterial species (Pseudomonas putida, Pseudomonas fragi, Pseudomonas fluorescens, Enterococcus faecalis and Lactococcus lactis) and some common foodborne pathogens (Salmonella enterica, Campylobacter jejuni and Staphylococcus aureus). Three emulsions, IT131017, Mediterranean and Etnic, containing different percentages of carvacrol, thymol, linalool, and ɑ and β-pinene, significantly reduced the growth of S. enterica and P. putida. Pads derived from emulsions Mediterranean and Etnic induced slight (0.3–0.8 Log10 CFUs/g) but reproducible reduction of the psychrophilic microbiota in minced meat and hamburger stored for 12 and 15 days at 4 °C.