The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage
DOI:
https://doi.org/10.5219/1655Keywords:
bacteria, MALDI-TOF MS Biotyper, turkey breast, essential oils, sous videAbstract
The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.
Downloads
Metrics
References
Abdollahzadeh, E., Rezaei, M., Hosseini, H. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, vol. 35, no. 1, p. 177-183. https://doi.org/10.1016/j.foodcont.2013.07.004 DOI: https://doi.org/10.1016/j.foodcont.2013.07.004
Abel, T., Boulaaba, A., Lis, K., Abdulmawjood, A., Plötz, M., Becker, A. 2020. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions. Meat Science, vol. 167, p. 108164. https://doi.org/10.1016/j.meatsci.2020.108164 DOI: https://doi.org/10.1016/j.meatsci.2020.108164
Betts, G. D., Gaze, J. E. 1995. Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to “sous vide” products. Food Control, vol. 6, no. 1, p. 57-63. https://doi.org/10.1016/0956-7135(95)91455-T DOI: https://doi.org/10.1016/0956-7135(95)91455-T
Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods – a review. International Journal of Food Microbiology, vol. 94, no. 3, p. 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022 DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Chanwitheesuk, A., Teerawutgulrag, A., Wongchanapiboon, T., Kilburn, J., Rakariyatham, N. 2005. Antimicrobial Activity of Anise (Pimpinella anisum L.) Seed Extracts. Chiang Mai Journal of Science, vol. 32, no. 1, p. 53-59.
Djenane, D., Yanguela, J., Montanes, L., Djerbal, M., Roncales, P. 2011. Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef. Food Control, vol. 22, no. 7, p. 1046-1053. https://doi.org/10.1016/j.foodcont.2010.12.015 DOI: https://doi.org/10.1016/j.foodcont.2010.12.015
Farag, R., Daw, Z., Hewedi, F., El – Baroty, G. 1989. Antimicrobial Activity of Some Egyptian Spice Essential Oils. Journal of Food Protection, vol. 52, no. 9, p. 665-667. https://doi.org/10.4315/0362-028X-52.9.665 DOI: https://doi.org/10.4315/0362-028X-52.9.665
Ferreira Moura, G., de Oliveira Sigarini, C., de Souza Figueiredo, E. E. 2016. Listeria monocytogenes in Chicken Meat. Journal of Food and Nutrition Research, vol. 4, no. 7, p. 436-441.
García-Linares, M. C., Gonzalez-Fandos, E., García-Fernàndez, M. C., García-Arias, M. T. 2004. Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content. Journal of Food Quality, vol. 27, no. 5, p. 371-387. https://doi.org/10.1111/j.1745-4557.2004.00676.x DOI: https://doi.org/10.1111/j.1745-4557.2004.00676.x
Giarratana, F., Muscolino, D., Ragonese, C., Beninati, C., Sciarrone, D., Ziino, G., Mondello, L., Giuffrida, A., Panebianco, A. 2016. Antimicrobial activity of combined thyme and rosemary essential oils against Listeria monocytogensin Italian mortadella packaged in modified atmosphere. Journal of Essential Oil Research, vol. 28, no. 6, p. 467-474. https://doi.org/10.1080/10412905.2016.1165744 DOI: https://doi.org/10.1080/10412905.2016.1165744
Goh, S. G., Leili, A. H., Kuan, C. H., Loo, Y. Y., Lye, Y. L., Chang, W. S., Soopna, P., Najwa, M. S., Tang, J. Y. H., Yaya, R., Nishibuchi, M., Nakaguchi, Y., Son, R. 2014. Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards. Food Control, vol. 37, p. 51-55. https://doi.org/10.1016/j.foodcont.2013.08.030 DOI: https://doi.org/10.1016/j.foodcont.2013.08.030
Govaris, A., Botsoglou, E., Sergelidis, D., Chatzopoulou, P. S. 2011. Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere. LWT - Food Science and Technology, vol. 44, no. 4, p. 1240-1244. https://doi.org/10.1016/j.lwt.2010.09.022 DOI: https://doi.org/10.1016/j.lwt.2010.09.022
Hayouni, E. A., Chraief, I., Abedrabba, M., Bouix, M., Leveau, J.-Y., Mohammed, H., Hamdi, M. 2008. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. International Journal of Food Microbiology, vol. 125, no. 3, p. 242-251. https://doi.org/10.1016/j.ijfoodmicro.2008.04.005 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.04.005
Kačániová, M., Mellen, M., Vukovic, N. L., Kluz, M., Puchalski, C., Haščík, P., Kunová, S. 2019. Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs. Microorganisms, vol. 7, no. 5, p. 134. https://doi.org/10.3390/microorganisms7050134 DOI: https://doi.org/10.3390/microorganisms7050134
Kačániová, M., Terentjeva, M., Puchalski, C., Petrová, J., Hutková, J., Kántor, A., Mellen, M., Čuboň, J., Haščík, P., Kluz, M., Kordiaka, R., Kunová, S. 2016. Microbiological quality of chicken thighs meat after four essential oils combination, EDTA and vaccum packing. Potravinarstvo Slovak Journal of Food Sciences, vol. 10, no. 1, p. 107-113. https://doi.org/10.5219/548 DOI: https://doi.org/10.5219/548
Kahraman, T., Issa, G., Bingol, E. B., Kahraman, B. B., Dumen, E. 2015. Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets. Brazilian Journal of Microbiology, vol. 46, no. 2, p. 591-599. https://doi.org/10.1590/S1517-838246220131201 DOI: https://doi.org/10.1590/S1517-838246220131201
Karyotis, D., Skandamis, P. N., Juneja, V. K. 2017. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast. Food Research International, vol. 100, p. 894-898. https://doi.org/10.1016/j.foodres.2017.07.078 DOI: https://doi.org/10.1016/j.foodres.2017.07.078
Kluz, M., Terentjeva, M., Puchalski, C., Hutková, J., Kántor, A., Petrová, J., Mellen, M., Čuboň, J., Haščík, P., Kordiaka, R., Kunová, S., Kačániová, M. 2016. The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging. Potravinarstvo Slovak Journal of Food Sciences, vol. 10, no. 1, p. 132-138. https://doi.org/10.5219/557 DOI: https://doi.org/10.5219/557
Król, S., Skalicka – Woźniak, K., Kandefer – Szerszeń, M., Stepulak, A. 2013. The biological and pharmacological activity of essential oils in the treatment and prevention of infectious diseases. Postępy Higieny i Medycyny Doświadczalnej, vol. 67, p. 1000-1007. https://doi.org/10.5604/17322693.1067687 Kunová, S., Zeleňáková, L., Lopašovský, Ľ., Mellen, M., Čapla, J., Zajác, P. Kačániová, M. 2017. Microbiological quality of chicken breast meat after application of thyme and caraway essential oils. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 167-174. https://doi.org/10.5219/759 DOI: https://doi.org/10.5219/759
Lee, S. Y., Kwon, K. H., Chai, C., Oh, S. W. 2017. Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw beef. Food Science and Biotechnology, vol. 27, no. 2, p. 599-605. https://doi.org/10.1007/s10068-017-0258-0 DOI: https://doi.org/10.1007/s10068-017-0258-0
Liu, P., Mizue, H., Fujihara, K., Kobayashi, H., Kamikado, H., Tanaka, T., Honjoh K., Myamoto, T. 2012. A New Rapid Real-Time PCR Method for Detection of Listeria monocytogenes Targeting the hlyA Gene. Food Science and Technology Research, vol. 18, no. 1, p. 47-57. https://doi.org/10.3136/fstr.18.47 DOI: https://doi.org/10.3136/fstr.18.47
Mizi, L., Cofrades, S., Bou, R., Pintado, T., López-Caballero, M. E., Zaidi, F., Jiménez-Colmenero, F. 2019. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. Innovative Food Science & Emerging Technologies, vol. 51, p. 32-40. https://doi.org/10.1016/j.ifset.2018.04.010 DOI: https://doi.org/10.1016/j.ifset.2018.04.010
Moura-Alves, M., Gouveia, A. R., de Almeida, J. M. M. M., Monteiro-Silva, F., Silva, J. A., Saraiva, C. 2020. Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures. LWT, vol. 132, p. 109896. https://doi.org/10.1016/j.lwt.2020.109896 DOI: https://doi.org/10.1016/j.lwt.2020.109896
Mytle, N., Anderson, G. L., Doyle, M. P., Smith, M. A. 2006. Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters. Food Control, vol. 17, no. 2, p. 102-107. https://doi.org/10.1016/j.foodcont.2004.09.008 DOI: https://doi.org/10.1016/j.foodcont.2004.09.008
Nazzaro, F., Fratianni, F., Martino, L., Coppola, R., Feo, V. 2013. Effect of Essential Oils on Pathogenic Bacteria. Pharmaceuticals, vol. 6, no. 12, p. 1451-1474. https://doi.org/10.3390/ph6121451 DOI: https://doi.org/10.3390/ph6121451
Nyati, H. 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, vol. 11, no. 6, p. 471-476. https://doi.org/10.1016/S0956-7135(00)00013-X DOI: https://doi.org/10.1016/S0956-7135(00)00013-X
Ojeda-Sana, A. M., van Baren, C. M., Elechosa, M. A., Juárez, M. A., Moreno, S. 2013. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control, vol. 31, no. 1, p. 189-195. https://doi.org/10.1016/j.foodcont.2012.09.022 DOI: https://doi.org/10.1016/j.foodcont.2012.09.022
Oussalah, M., Caillet, S., Saucier, L., Lacroix, M. 2006. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Science, vol. 73, no. 2, p. 236-244. https://doi.org/10.1016/j.meatsci.2005.11.019 DOI: https://doi.org/10.1016/j.meatsci.2005.11.019
Pavli, F., Argyri, A. A., Skandamis, P., Nychas, G.-J., Tassou, C., Chorianopoulos, N. 2019. Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing. Materials, vol. 12, no. 22, p. 3726. https://doi.org/10.3390/ma12223726 DOI: https://doi.org/10.3390/ma12223726
Pesavento, G., Calonico, C., Bilia, A., Barnabei, M., Calesini, F., Addona, R., Mencarelli, L., Carmagnini, L., Martino, M., Nostro, A. 2015. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control, vol. 54, p. 188-199. https://doi.org/10.1016/j.foodcont.2015.01.045 DOI: https://doi.org/10.1016/j.foodcont.2015.01.045
Raeisi, M., Tabaraei, A., Hashemi, M., Behnampour, N. 2016. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. International Journal of Food Microbiology, vol. 238, p. 139-145. https://doi.org/10.1016/j.ijfoodmicro.2016.08.042 DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.08.042
Rota, M. C., Herrera, A., Martínez, R. M., Sotomayor, J. A., Jordán, M. J. 2008. Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control, vol. 19, no. 7, p. 681-687. https://doi.org/10.1016/j.foodcont.2007.07.007 DOI: https://doi.org/10.1016/j.foodcont.2007.07.007
Solomakos, N., Govaris, A., Koidis, P., Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, vol. 25, no. 1, p. 120-127. https://doi.org/10.1016/j.fm.2007.07.002 DOI: https://doi.org/10.1016/j.fm.2007.07.002
Sousa, P., Oliveira, A., Figueiredo, C., Souza, L. 2015. Influence of Carvacrol and 1,8-Cineole on Cell Viability, Membrane Integrity, and Morphology of Aeromonas hydrophila Cultivated in a Vegetable-Based Broth. Journal of Food Protection, vol. 78, no. 2, p. 424-429. https://doi.org/10.4315/0362-028X.JFP-14-242 DOI: https://doi.org/10.4315/0362-028X.JFP-14-242
Stringer, S. C., Fernandes, M. A., Metris, A. 2012. Safety of Sous-Vide Foods: Feasibility of Extending Combase to Describe the Growth/Survival/Death Response of Bacterial Foodborne Pathogens between 40 °C and 60 °C. London, UK : Foods Standards Agency.
Todd, E. C. D. 2014. Foodborne Diseases: Overview of Emerging Food Technologies. In Motarjemi, Y., Todd, E., Moy, G. G. Encyclopedia of Food Safety. 1st ed. Cambridge, USA : Academic Press, p. 253-261. ISBN 9780123786128. https://doi.org/10.1016/B978-0-12-378612-8.00416-9 DOI: https://doi.org/10.1016/B978-0-12-378612-8.00416-9
Van Vuuren, S. F. Van Viljoen, A. M., 2007. Antimicrobial activity of limonene enantiomers and 1,8-cineole alone and in combination. Flavour and Fragrance Journal, vol. 22, no. 6, p. 540-544. https://doi.org/10.1002/ffj.1843 DOI: https://doi.org/10.1002/ffj.1843
Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A. B., Gallinger, M. M., Lasta, J. A. 2002. Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. International Journal of Food Science and Technology, vol. 37, no. 4, p. 425-441. https://doi.org/10.1046/j.1365-2621.2002.00581.x DOI: https://doi.org/10.1046/j.1365-2621.2002.00581.x
Yıkmı¸S., Aksu, H., Gökçe Çöl, B., Demirçakmak, L. 2018. Evaluation of sous-vide technology in gastronomy. International Journal of Agriculture and Life Science, vol. 4, p. 226-231. https://doi.org/10.22573/spg.ijals.018.s12200088 DOI: https://doi.org/10.22573/spg.ijals.018.s12200088
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
