{"title":"评估牛至精油(Origanum vulgare)对受大肠杆菌和肠炎沙门氏菌实验污染的熟贻贝(Perna perna)的抗菌效果","authors":"","doi":"10.1016/j.foodcont.2024.110835","DOIUrl":null,"url":null,"abstract":"<div><p>Seafood is a major group associated with foodborne illnesses, with <em>Salmonella</em> spp. and <em>E. coli</em> being pathogens of great importance. The use of natural preservatives, such as essential oils, is gaining traction in the food industry to combat pathogenic microorganisms. This study aimed to evaluate the antimicrobial activity of oregano essential oil (OEO) against pathogenic strains of <em>E. coli</em> and <em>Salmonella</em> Enteritidis, experimentally inoculated in mussels (<em>Perna perna</em>). The antagonism test for OEO against <em>Salmonella</em> Enteritidis and <em>E. coli</em> was conducted using the agar well diffusion method, and the Minimum Inhibitory Concentration (MIC) was determined by microdilution. Mussels were experimentally contaminated and treated with OEO, then stored at 5 °C and analysed over ten days. Results showed OEO effectively reduced bacterial counts, with higher efficacy against <em>Salmonella</em> Enteritidis, with an average count difference of 2.252 log CFU/g over the 10-day storage period. The study concludes OEO as a natural preservative, with its effectiveness dependent on oil concentration and microbial load.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the antimicrobial effect of oregano essential oil (Origanum vulgare) on cooked mussels (Perna perna) experimentally contaminated with Escherichia coli and Salmonella Enteritidis\",\"authors\":\"\",\"doi\":\"10.1016/j.foodcont.2024.110835\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Seafood is a major group associated with foodborne illnesses, with <em>Salmonella</em> spp. and <em>E. coli</em> being pathogens of great importance. The use of natural preservatives, such as essential oils, is gaining traction in the food industry to combat pathogenic microorganisms. This study aimed to evaluate the antimicrobial activity of oregano essential oil (OEO) against pathogenic strains of <em>E. coli</em> and <em>Salmonella</em> Enteritidis, experimentally inoculated in mussels (<em>Perna perna</em>). The antagonism test for OEO against <em>Salmonella</em> Enteritidis and <em>E. coli</em> was conducted using the agar well diffusion method, and the Minimum Inhibitory Concentration (MIC) was determined by microdilution. Mussels were experimentally contaminated and treated with OEO, then stored at 5 °C and analysed over ten days. Results showed OEO effectively reduced bacterial counts, with higher efficacy against <em>Salmonella</em> Enteritidis, with an average count difference of 2.252 log CFU/g over the 10-day storage period. The study concludes OEO as a natural preservative, with its effectiveness dependent on oil concentration and microbial load.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-08-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524005528\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524005528","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Evaluation of the antimicrobial effect of oregano essential oil (Origanum vulgare) on cooked mussels (Perna perna) experimentally contaminated with Escherichia coli and Salmonella Enteritidis
Seafood is a major group associated with foodborne illnesses, with Salmonella spp. and E. coli being pathogens of great importance. The use of natural preservatives, such as essential oils, is gaining traction in the food industry to combat pathogenic microorganisms. This study aimed to evaluate the antimicrobial activity of oregano essential oil (OEO) against pathogenic strains of E. coli and Salmonella Enteritidis, experimentally inoculated in mussels (Perna perna). The antagonism test for OEO against Salmonella Enteritidis and E. coli was conducted using the agar well diffusion method, and the Minimum Inhibitory Concentration (MIC) was determined by microdilution. Mussels were experimentally contaminated and treated with OEO, then stored at 5 °C and analysed over ten days. Results showed OEO effectively reduced bacterial counts, with higher efficacy against Salmonella Enteritidis, with an average count difference of 2.252 log CFU/g over the 10-day storage period. The study concludes OEO as a natural preservative, with its effectiveness dependent on oil concentration and microbial load.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.