The Effects of Satureja hortensis L. Essential Oil on the Growth and Survival of Salmonella typhimorium in Minced Poultry Meat During Refrigerated Storage

Abstract

Background: Food products and in particular meat are regarded as one of the main sources of Salmonella genus bacteria; accordingly, researchers' attention has recently been drawn to the use of natural preservatives to increase shelf-life and eliminate foodrelated diseases. The present study was conducted to investigate the effect of Satureja hortensis L. (Summer savory plant) essential oil on the growth of Salmonella Typhimorium in poultry meat. Methods: In the present study, the effects of different concentrations of Summer savory essential oil (0, 100 ppm, 200 ppm, 400 ppm, and 800 ppm) alone and with 1% sodium chloride on the growth and survival of Salmonella Typhimorium in refrigerated minced poultry meat were assessed on days zero, three, five and seven. Results: Summer savory essential oil significantly reduced Salmonella count compared to control group (P < 0.05). Savory significantly reduced Salmonella count as the storage days of minced meat increased (P < 0.05). However, this effect on Salmonella count in the presence of 1% sodium chloride did not significantly intensify (P > 0.05). Conclusions:The results showed that Summer savory essential oil has antimicrobial properties, and it can be used as a natural preservative for increasing shelf-life of meat and meat products.

The Antioxidant and Antimicrobial Potential of Persian Indigenous Herbs as an Alternatives for Nitrate and Nitrite in the Preservation of Meat and Meat Products: An Overview

“…Evaluating the savory extract effect on the shelf-life of fresh chicken meat at refrigeration temperature showed that meat oxidation and its microbial load significantly decreased [175]. In another study where Satureja hortensis L. EO was utilized to reduce the survival of S. typhimorium in minced poultry meat during refrigerated storage, it was reported that summer savory EO significantly decreased Salmonella count compared to the control group [176]. Applying Satureja montana L. EO as antioxidants in precooked pork chops during chilled storage showed to be effective in oxidation stability and warmed-over flavor formation [177].…”

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

“…Savoury plants (Satureja montana L.) are associated with compounds possessing antimicrobial properties: carvacrol, terpinen-4-ol, thymol, and linalool [68][69][70]. To reduce the concentration of S. montana compounds (due to the very intense flavour, it is not possible to include high concentrations in main food formulations) in ready-to-cook minced pork meat products, combinations of S. montana and sourdough LAB possessing antimicrobial properties were tested.…”

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

“…Satureja montana L. antimicrobial properties are associated with carvacrol, terpinen-4-ol, thymol, and linalool (Dorman and Deans, 2000; Azimi et al, 2018; Pateiro et al, 2018). As combinations of antimicrobial compounds might promote increased effectiveness of the antimicrobial products and allow reduction of the dose of each compound needed, another experiment was performed by using the Satureja montana L. and antimicrobial properties having LAB compositions to improve meat products safety and quality.…”