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Acta Biologica Hungarica

, Volume 67, Issue 3, pp 333–343 | Cite as

Anti-Listerial Effect of Selected Essential Oils and Thymol

  • Erika-Beáta KerekesEmail author
  • Anita Vidács
  • Julianna Jenei Török
  • Csilla Gömöri
  • Tamás Petkovits
  • Muthusamy Chandrasekaran
  • Shine Kadaikunnan
  • Naiyf S. Alharbi
  • Csaba Vágvölgyi
  • Judit Krisch
Article

Abstract

The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fllets was investigated. Before inoculation the fllets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fllets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced signifcantly Listeria cell count (1–3 log CFU) in both samples. They also gave good favour to the fried meat. The doses of EOs used were optimal for antimicrobial effciency and had a pleasant favour effect. Washing was not effcient in reducing total germ count.

Keywords

Listeria essential oils chicken meat sensory evaluation 

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© Akadémiai Kiadó, Budapest 2016

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • Erika-Beáta Kerekes
    • 1
    Email author
  • Anita Vidács
    • 1
  • Julianna Jenei Török
    • 3
  • Csilla Gömöri
    • 1
  • Tamás Petkovits
    • 1
  • Muthusamy Chandrasekaran
    • 2
  • Shine Kadaikunnan
    • 2
  • Naiyf S. Alharbi
    • 2
  • Csaba Vágvölgyi
    • 1
  • Judit Krisch
    • 3
  1. 1.Department of Microbiology, Faculty of Science and InformaticsUniversity of SzegedSzegedHungary
  2. 2.Department of Botany and MicrobiologyCollege of Science, King Saud UniversityRiyadhKingdom of Saudi Arabia
  3. 3.Institute of Food Engineering, Faculty of EngineeringUniversity of SzegedSzegedHungary

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