TITLE:
Control of Enterotoxigenic Escherichia coli in Ground Beef by Blends of Essential Oils
AUTHORS:
Alline Aparecida Souza, Natália Jubram Zeneratto, Roberta Hilsdorf Piccoli, Suzan Kelly Vilela Bertolucci
KEYWORDS:
Essential Oils, Meat Color, Synergistic Activity, Food Safety
JOURNAL NAME:
Advances in Microbiology,
Vol.8 No.12,
December
11,
2018
ABSTRACT: Different combinations of essential oils from cinnamon, cloves, oregano, and thyme were evaluated in vitro for their bactericidal activity against enterotoxigenic Escherichia coli (ETEC). The solutions containing cinnamon (0.03%), oregano (0.16%), and thyme (0.08%) (P1); and clove (0.08%), oregano (0.33%), and thyme (0.04%) (P2), exhibited high bactericidal activity, and were selected for use as preservatives in ground beef inoculated with ETEC and refrigerated. The two preservative solutions (P1 and P2) exhibited significant bactericidal action (p