Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: A Weibull Model To Describe Antimicrobial Kinetics Of Oregano And Lemongrass Essential Oils Against Salmonella Enteritidis In Ground Beef During Refrigerated Storage.
Author: de Oliveira, Thales Leandro Coutinho
Soares, Rodrigo de Araújo
Piccoli, Roberta Hilsdorf
Abstract: The antimicrobial effect of oregano (Origanum vulgare L.) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in in vitro experiments, and inoculated in ground bovine meat during refrigerated storage (4±2 °C) for 6 days was evaluated. The Weibull model was tested to fit survival/inactivation bacterial curves (estimating of p and δ parameters). The minimum inhibitory concentration (MIC) value for both EOs on S. Enteritidis was 3.90 μl/ml. The EO concentrations applied in the ground beef were 3.90, 7.80 and 15.60 μl/g, based on MIC levels and possible activity reduction by food constituents. Both evaluated EOs in all tested levels, showed antimicrobial effects, with microbial populations reducing (p≤0.05) along time storage. Evaluating fit-quality parameters (RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis. The application of EOs in processed meats can be used to control pathogens during refrigerated shelf-life.
Subject: Animals
Anti-bacterial Agents
Food Microbiology
Food Storage
Microbial Sensitivity Tests
Models, Biological
Oils, Volatile
Salmonella Enteritidis
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.11.004
Date Issue: 2013
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.