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Atividade antibacteriana de óleos essenciais de Origanum vulgare (orégano) e Ocimum basilicum (manjericão) e sua aplicação em massa para embutido cárneo Antimicrobial activity of essential oils of Origanum vulgare (oregano) and Ocimum basilicum (basil) and its application in meat sausage

Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus, as well as to assess their addition to fillets of Mugil platanus and sensorial acceptance among consumers. The antimicrobial activity was analyzed by the disc diffusion test and minimal bactericidal concentration (MBC). M. platanus fillets, experimentally contaminated, were marinated for 24 hours in a solution containing 1.0% and 1.5% of essential oil of O. vulgare. For the sensory analysis, samples marinated in 1.5% of O. vulgare oil were prepared and offered to 100 testers. The oil of O. basilicum shows no antimicrobial activity, so its application would be ineffective; for such reason the subsequent tests were not performed. However, the essential oil of O. vulgare produced inhibition halo diameters ranging from 24.6 to 34.1 mm, on average, and the MBC ranging from 3.9% to 15.6%. When added to the product, the essential oil of O. vulgare eliminated the microorganisms that were experimentally inoculated. In the sensorial analysis, samples marinated in 1.5% of O. vulgare essential oil obtained an average of 6.82 of acceptance note among consumers.

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