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The antimicrobial effect of thyme essential oil, nisin and their combination against.pdf

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The antimicrobial effect of thyme essential oil, nisin and their combination against

Available online at /locate/meatsci Meat Science 80 (2008) 159–166 MEAT SCIENCEThe antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage N. Solomakos a, A. Govaris a,*, P. Koidis b, N. Botsoglou c aLaboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece bLaboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece cLaboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece Received 12 March 2007; received in revised form 7 October 2007; accepted 19 November 2007Abstract 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, onEscherichia coliO157:H7was examined in both tryptic soy broth (TSB) andminced beefmeat. EOat 0.3%possessed aweak antibacterial activity against the pathogen inTSB,whereas at 0.9% showed unacceptable organoleptic properties inmincedmeat. Thus, only the level of 0.6% of EOwas further examined against the pathogens inmincedmeat. Treatment ofminced beefmeat withEO at 0.6% showed an inhibitory activity against E. coliO157:H7 during storage at 10 C, but not at 4 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 C than at 4 C. 2007 Elsevier Ltd. All rights reserved. Keywords: Thyme; Essential oil; Nisin; Escherichia coli O157:H7; Minced beef1. Introduction Fresh meat and meat products can be easily contami- nated with microorganisms and, if not properly handled and preserved, support grow