Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella typhimurium present in bologna and ham

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Date

April 1, 2007

type
Language
Identifier
Collection

CorpusUL

Organization

Université Laval


Keywords

Antibacterial properties Lactobacillus-curvatus Refrigerated storage Foodborne pathogens Escherichia-coli Beef Extracts oregano Protein Acid Listeria monocytogenes Salmonella typhimurium Huiles essentielles Antibactériens Viande -- Microbiologie


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Mounia Oussalah et al., « Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella typhimurium present in bologna and ham », CorpusUL


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Abstract 0

Bologna and ham slices (300 of each) were inoculated with Salmonella Typhimurium or Listeria monocytogenes at 10(3) CFU/cm(2). Alginate-based edible films that had been immersed in a 2 or 20% (wt/vol) CaC12 solution and contained 1% (wt/ vol) essential oils of Spanish oregano (O; Corydothymus capitatus), Chinese cinnamon (C; Cinnamomum cassia), or winter savory (S; Satureja montana) were then applied to slices to control pathogen growth. On bologna, C-based films pretreated with 20% CaC12 were the most effective against the growth of Salmonella Typhimurium and L. monocytogenes. L. monocytogenes was the more sensitive bacterium to O-, C-, and S-based films. L. monocytogenes concentrations were below the detection level (

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