2021
DOI: 10.3390/app112210820
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Plant Extracts for the Control of Listeria monocytogenes in Meat Products

Abstract: The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic ac… Show more

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Cited by 12 publications
(8 citation statements)
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“…[57] Alternatively, certain plant active extracts were demonstrated to limit the growth of foodborne pathogens including L. monocytogenes on that kind of product, which is often attributed to high contents of polyphenolic compounds. [13,5861] However, in our assays, the alternative PRE employed following the manufacturer’s recommended concentration was less efficient than sodium nitrite (≥ 90 mg/kg) or the VS alternative solution in reducing L. monocytogenes growth during the first 3 weeks of storage. A similar trend was obtained using the newly developed strategy Lallemand solution (YE) to replace or reduce nitrite salts.…”
Section: Discussionmentioning
confidence: 79%
“…[57] Alternatively, certain plant active extracts were demonstrated to limit the growth of foodborne pathogens including L. monocytogenes on that kind of product, which is often attributed to high contents of polyphenolic compounds. [13,5861] However, in our assays, the alternative PRE employed following the manufacturer’s recommended concentration was less efficient than sodium nitrite (≥ 90 mg/kg) or the VS alternative solution in reducing L. monocytogenes growth during the first 3 weeks of storage. A similar trend was obtained using the newly developed strategy Lallemand solution (YE) to replace or reduce nitrite salts.…”
Section: Discussionmentioning
confidence: 79%
“…The inhibitory effect of the VS alternative (with high sodium nitrate content) against L. monocytogenes is not surprising since natural nitrate is reduced to nitrite (to reach an expected concentration of 80 mg NaNO 2 /kg in our assays) during food processing via the nitrate reductase activity of starter cultures 45 . Alternatively, certain plant active extracts were demonstrated to limit the growth of foodborne pathogens including L. monocytogenes on that kind of product, which is often attributed to high contents of polyphenolic compounds 11 , 46 49 . However, in our assays, the alternative PRE employed following the manufacturer’s recommended concentration was less efficient than sodium nitrite (≥90 mg/kg) or the VS alternative solution in reducing L. monocytogenes growth during the first 3 weeks of storage.…”
Section: Discussionmentioning
confidence: 99%
“…Plant extracts and essential oils are commonly incorporated into the preparation of food products to enhance their characteristics. Furthermore, the antioxidant properties exhibited by the molecules present in these plant-based ingredients can play a significant role in preventing natural products’ deterioration, especially lipid oxidation, benefiting the end user [ 79 ]. Throughout history, medicinal plants and spices have been employed to manage microbial changes and harness their antimicrobial activity in food preservation.…”
Section: Practical Examples For the Application Of Probiotic Microorg...mentioning
confidence: 99%
“…), juniper ( Juniperus communis L.), mint ( Mentha piperita L.), rosemary ( Rosmarinus officinalis L.), sage ( Salvia officinalis L.), clove ( Syzygium aromaticum L.), thyme ( Thymus vulgaris L.), lavender ( Lavandula angustifolia L.), and lemon balm ( Melissa officinalis L.) have demonstrated the ability to extend the shelf life of various food products. These extracts and oils exhibit bacteriostatic and fungistatic effects, attributed to the presence of biologically active compounds such as phenols, aldehydes, ketones, and terpenes [ 41 , 74 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 ]. The application of these natural extracts has been explored for the preservation of cheeses, mousses, cereals, fruit and vegetable juices, mayonnaise, and meat products (see Table 3 ).…”
Section: Practical Examples For the Application Of Probiotic Microorg...mentioning
confidence: 99%