Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids

In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

“…At lower pH the essential oils are more hydrophobic and can more easily dissolve in lipids of bacterial cell membrane (Juven et al 1994). Several authors reported synergy or additive effect of OEO (or its main component carvacrol) and lactic, acetic or citric acid against foodborne pathogens (Dimitrijevic et al 2007;Zhou et al 2007;de Souza et al 2009;de Oliveira et al 2010). In our study the presence of lactic, acetic or citric acid at concentration of either 0.05% (Fig.…”

“…Although no synergy was detected between OEO and CA, the additive effect still enables to obtain the same antimicrobial effect as that of OEO or CA alone using lower concentrations of both of the substances simultaneously. The effective concentration can be very important for use in food since both CA and OEO have a distinctive odour and the efficiency of essential oils is generally lowered in foodstuffs such as meat, requiring higher concentrations that are often sensory unacceptable (de Souza et al 2009;de Oliveira et al 2010).…”

Evidence for Lack of Acquisition of Tolerance in Salmonella enterica Serovar Typhimurium ATCC 14028 after Exposure to Subinhibitory Amounts of Origanum vulgare L. Essential Oil and Carvacrol

“…Early studies showed that Origanum vulgare L. essential oil (OV) possesses strong antimicrobial activity against food-related pathogenic bacteria (3,9,10,13), including Salmonella (1,8,14). Despite the use of essential oils (and their components) as potential antimicrobials in foods, there is a lack of information regarding the potential development of direct and cross-protection by bacteria following exposure to subinhibitory amounts of these compounds.…”

0908 The role of red and processed meat in colorectal cancer development: A perspective

“…The active compounds, referred to as phytochemicals, are found in a wide range of vegetables and fruits and that are known to have beneficial health effects (Akesson & Mercke, 2005). These compounds also possess antimicrobial activity and may therefore contribute to microbiological safety of the product (de Oliveira, Stamford, Neto, & de Souza, 2010). Most importantly, they are known to reduce the formation of nitrosamines in the human body when consumed simultaneously with meat products (Chung, Lim, & Lee, 2013).…”

“…Anaerobic processing and packaging of ham are associated with reduced carcinogenesis in rats (Santarelli et al, 2010). Addition of certain phytochemicals to the meat may have both antimicrobial functions and cancer protective effects (de Oliveira et al, 2010;Shu et al, 2010). Beneficial changes may also be obtained by improved feeding of pigs and cattle (Gobert et al, 2010;Habeanu et al, 2014;Haug, Nyquist, Mosti, Andersen, & Høstmark, 2012;Meineri, Medana, Giancotti, Visentin, & Peiretti, 2013;Olmedilla-Alonso, JimenezColmenero, & Sanchez-Muniz, 2013).…”