Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C

By Sheila Koetker da Silveira, F. Luciano, Nei Fronza, Anildo Cunha, G. Scheuermann, C. Vieira. 2014

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Abstract The presence of foodborne pathogens in fresh Tuscan sausage has been reported and these contaminations pose a potential risk to consumers. The objective of the present study was to evaluate the antimicrobial activity of bay leaf essential oil (EO) in vitro and in fresh Tuscan sausage stored at 7 °C for 14 d. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens were determined in vitro . The lowest MIC and MBC were found for Escherichia coli (MIC = MBC = 2.5 g/L) and Yersinia enterocolitica (MIC = 1.25 g/L, MBC = 2.5 g/L). Fresh Tuscan sausages were treated with bay leaf EO at 0.05 g/100 g or 0.1 g/100 g and their shelf life was compared to a non-treated control. All groups presented low levels of rancidity (TBARS

Subfields: Animal Science and Zoology, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/959632c8c35d73d26b0e542e45600cf37cb7a82c

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