Produção Nacional
Revisado por pares
Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage
2007; Springer Nature; Volume: 38; Issue: 4 Linguagem: Inglês
10.1590/s1517-83822007000400006
ISSN1678-4405
AutoresCassiano Busatta, Altemir José Mossi, Maria Regina Alves Rodrigues, Rogério Luís Cansian, J. Vladimir Oliveira,
Tópico(s)Meat and Animal Product Quality
ResumoThis work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as bacteriostatic effect was verified for oil concentrations lower than the MIC.
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