Antimicrobial effects of commercial herbs, spices and essential oils in minced pork

Krisch, Judit: Antimicrobial effects of commercial herbs, spices and essential oils in minced pork. In: Acta biologica Szegediensis, (54) 2. pp. 131-134. (2010)

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Abstract

Effect of fresh and dried garlic, onion, thyme and oregano on the bacterial germ count of minced pork stored at 5°C was evaluated. All spices were added in 1% concentration. Furthermore, MIC (Minimal Inhibitory Concentration) values of marjoram and thyme essential oils on Escherichia coli were determined in vitro, and their antibacterial effect was tested in minced pork inoculated with E. coli. In general, fresh spices showed weak or no inhibition on the total cell count of minced pork, or even caused increased microbe count. On the contrary, dried garlic and thyme decreased total cell count with 1 or two orders of magnitude. MIC values for marjoram and thyme essential oils were 0.5 μl/ml and 2 μl/ml, respectively. The essential oils decreased E. coli cell number in minced pork with 1 log cfu after 24 h storage at 5°C.

Item Type: Article
Heading title: Articles
Journal or Publication Title: Acta biologica Szegediensis
Date: 2010
Volume: 54
Number: 2
ISSN: 1588-385X
Page Range: pp. 131-134
Language: angol
Uncontrolled Keywords: Természettudomány, Biológia
Additional Information: Bibliogr.: 134. p.; Abstract
Date Deposited: 2016. Oct. 17. 09:24
Last Modified: 2018. May. 25. 11:29
URI: http://acta.bibl.u-szeged.hu/id/eprint/23142

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