The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

Authors

  • Miroslava Kačániová Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Tulipánová 7, 949 76, Nitra, Slovakia, Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland, +421 905 499 166
  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety and, Tr. A. Hlinku 2, 949 76 Nitra Slovakia, Tel: +421 37 641 5807
  • Peter Haščík Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421 37 641 4708 https://orcid.org/0000-0002-3402-5658
  • Karol Pietrzyk Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland https://orcid.org/0000-0001-9108-9300
  • Maciej Kluz Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland, +421 905 499 166 https://orcid.org/0000-0003-1627-6186
  • Margarita Terentjeva Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, Jelgava, LV-3004, Latvia https://orcid.org/0000-0002-6306-8374
  • Tatsiana Savistkaya Belarusian State University, Research Institute of Physicochemical Problems, Leningradskaya str., 14, Minsk, 220030, Belarus https://orcid.org/0000-0003-4151-3614
  • Dzmitry Grinshpan Belarusian State University, Research Institute of Physicochemical Problems, Leningradskaya str., 14, Minsk, 220030, Belarus

DOI:

https://doi.org/10.5219/1655

Keywords:

bacteria, MALDI-TOF MS Biotyper, turkey breast, essential oils, sous vide

Abstract

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.

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References

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Published

2021-06-28

How to Cite

Kačániová, M., Kunová, S., Haščík, P., Pietrzyk, K., Kluz, M., Terentjeva, M., Savistkaya, T., & Grinshpan, D. (2021). The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage. Potravinarstvo Slovak Journal of Food Sciences, 15, 575–584. https://doi.org/10.5219/1655

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