dc.creator | Govaris, A. | en |
dc.creator | Solomakos, N. | en |
dc.creator | Pexara, A. | en |
dc.creator | Chatzopoulou, P. S. | en |
dc.date.accessioned | 2015-11-23T10:29:07Z | |
dc.date.available | 2015-11-23T10:29:07Z | |
dc.date.issued | 2010 | |
dc.identifier | 10.1016/j.ijfoodmicro.2009.12.017 | |
dc.identifier.issn | 0168-1605 | |
dc.identifier.uri | http://hdl.handle.net/11615/28177 | |
dc.description.abstract | The antimicrobial effect of oregano essential oil (EO) at 0.6 or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Salmonella Enteritidis was studied in minced sheep meat during storage at 4 degrees or 10 degrees C for 12 days. Sensory evaluation showed that the addition of oregano EO at 0.6 or 0.9% in minced sheep meat was organoleptically acceptable, and attribute scores were higher for the EO at 0.6 than 0.9%. According to compositional analysis of the oregano EO, the phenols carvacrol (80.15%) and thymol (4.82%) were the predominant components. Treatment of minced sheep meat with nisin at 500 or 1000 IU/g, proved insufficient to act against S. Enteritidis. The combination of the oregano EO at 0.6% with nisin at 500 IU/g showed stronger antimicrobial activity against S. Enteritidis than the oregano EO at 0.6% but lower than the combination with nisin at 1000 IU/g, which in turn was lower than that of the oregano EO at 0.9%. In its turn, oregano EO at 0.9% showed lower antimicrobial activity than its combinations with nisin at 500 or 1000 IU/g, which showed a bactericidal effect against the pathogen. The inhibition percentages of all treatments against S. Enteritidis at 10 degrees C were higher than those at 4 degrees C. (C) 2009 Elsevier B.V. All rights reserved. | en |
dc.source | International Journal of Food Microbiology | en |
dc.source.uri | <Go to ISI>://WOS:000274876300009 | |
dc.subject | Oregano | en |
dc.subject | Essential oil | en |
dc.subject | Nisin | en |
dc.subject | Salmonella Enteritidis | en |
dc.subject | Sheep meat | en |
dc.subject | ESCHERICHIA-COLI O157-H7 | en |
dc.subject | THYME ESSENTIAL OIL | en |
dc.subject | LISTERIA-MONOCYTOGENES | en |
dc.subject | FOODBORNE PATHOGENS | en |
dc.subject | MODIFIED ATMOSPHERE | en |
dc.subject | OUTER-MEMBRANE | en |
dc.subject | GREEK OREGANO | en |
dc.subject | INHIBITION | en |
dc.subject | PERMEABILITY | en |
dc.subject | LACTOFERRIN | en |
dc.subject | Food Science & Technology | en |
dc.subject | Microbiology | en |
dc.title | The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage | en |
dc.type | journalArticle | en |