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Anti-Listerial Effect of Selected Essential Oils and Thymol

Acta Biologica Hungarica volume 67, pages 333–343 (2016)Cite this article

Abstract

The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fllets was investigated. Before inoculation the fllets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fllets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced signifcantly Listeria cell count (1–3 log CFU) in both samples. They also gave good favour to the fried meat. The doses of EOs used were optimal for antimicrobial effciency and had a pleasant favour effect. Washing was not effcient in reducing total germ count.

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Affiliations

  1. Department of Microbiology, Faculty of Science and Informatics, University of Szeged, 6726, Szeged, Közép fasor 52, Hungary

    Erika-Beáta Kerekes, Anita Vidács, Csilla Gömöri, Tamás Petkovits & Csaba Vágvölgyi

  2. Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Kingdom of Saudi Arabia

    Muthusamy Chandrasekaran, Shine Kadaikunnan & Naiyf S. Alharbi

  3. Institute of Food Engineering, Faculty of Engineering, University of Szeged, 6722, Szeged, Mars tér 7, Hungary

    Julianna Jenei Török & Judit Krisch

Authors
  1. Erika-Beáta Kerekes
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  2. Anita Vidács
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  3. Julianna Jenei Török
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  4. Csilla Gömöri
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  5. Tamás Petkovits
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  6. Muthusamy Chandrasekaran
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  7. Shine Kadaikunnan
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  8. Naiyf S. Alharbi
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  9. Csaba Vágvölgyi
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  10. Judit Krisch
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Corresponding author

Correspondence to Erika-Beáta Kerekes.

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Kerekes, EB., Vidács, A., Török, J.J. et al. Anti-Listerial Effect of Selected Essential Oils and Thymol. BIOLOGIA FUTURA 67, 333–343 (2016). https://doi.org/10.1556/018.67.2016.3.10

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Keywords

  • Listeria
  • essential oils
  • chicken meat
  • sensory evaluation