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The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157 : H7 in minced beef during refrigerated storage
dc.creator | Solomakos, N. | en |
dc.creator | Govaris, A. | en |
dc.creator | Koidis, P. | en |
dc.creator | Botsoglou, N. | en |
dc.date.accessioned | 2015-11-23T10:47:43Z | |
dc.date.available | 2015-11-23T10:47:43Z | |
dc.date.issued | 2008 | |
dc.identifier | 10.1016/j.meatsci.2007.11.014 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11615/33148 | |
dc.description.abstract | The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000 IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth (TSB) and minced beef meat. EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogens in minced meat. Treatment of minced beef meat with EO at 0.6%) showed an inhibitory activity against E coli O157:H7 during storage at 10 degrees C, but not at 4 degrees C. Treatment of minced beef meat or TSB with nisin at 500 or 1000 IU/g did not show any antibacterial activity against E coli O157:H7. The combination of EO at 0.6% and nisin at 500 or 1000 IU/g showed an additive effect against the pathogen, which was higher during storage at 10 degrees C than at 4 degrees C. (C) 2007 Elsevier Ltd. All rights reserved. | en |
dc.source | Meat Science | en |
dc.source.uri | <Go to ISI>://WOS:000259799600002 | |
dc.subject | thyme | en |
dc.subject | essential oil | en |
dc.subject | nisin | en |
dc.subject | Escherichia coli O157 : H7 | en |
dc.subject | minced beef | en |
dc.subject | PLANT ESSENTIAL OILS | en |
dc.subject | LISTERIA-MONOCYTOGENES | en |
dc.subject | ANTIBACTERIAL ACTIVITY | en |
dc.subject | FOODBORNE PATHOGENS | en |
dc.subject | OUTER-MEMBRANE | en |
dc.subject | GROWTH | en |
dc.subject | CARVACROL | en |
dc.subject | BACTERIOCINS | en |
dc.subject | INHIBITION | en |
dc.subject | COMPONENTS | en |
dc.subject | Food Science & Technology | en |
dc.title | The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157 : H7 in minced beef during refrigerated storage | en |
dc.type | journalArticle | en |
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