Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, Institute of Nutraceutical and Functional Foods, INRS-Institut Armand-Frappier, Laval, Quebec, Canada.
Meat Sci. 2014 Jan;96(1):514-20. doi: 10.1016/j.meatsci.2013.08.015. Epub 2013 Aug 15.
The purpose of this research was to evaluate the application of commercially available essential oils (EOs) and oleoresins to control bacterial pathogens for ready to eat food. In this study, sixty seven commercial EOs, oleoresins (ORs) and pure compounds were used to evaluate in vitro their antimicrobial activity against six food pathogens. These products were first screened for their antimicrobial activity using disk diffusion assay. Forty one products were then chosen for further analysis to determine their minimum inhibitory concentration against 6 different bacteria. There were 5 different products (allyl isothiocyanate, cinnamon Chinese cassia, cinnamon OR, oregano and red thyme) that showed high antimicrobial activity against all tested bacteria. Further analysis examined the effect of four selected EOs on controlling the growth rate of mixed cultures of Listeria monocytogenes in ham. A reduction of the growth rate by 19 and 10% was observed when oregano and cinnamon cassia EOs were respectively added in ham at a concentration of 500 ppm.
本研究旨在评估市售精油（EOs）和油树脂在控制即食食品中细菌病原体方面的应用。在这项研究中，使用了 67 种商业精油、油树脂（ORs）和纯化合物，以评估它们对六种食品病原体的体外抗菌活性。首先使用圆盘扩散法对这些产品进行了抗菌活性筛选。然后选择了 41 种产品进一步分析，以确定它们对 6 种不同细菌的最小抑菌浓度。有 5 种不同的产品（丙烯基异硫氰酸酯、中国肉桂、肉桂油树脂、牛至和红百里香）对所有测试的细菌均表现出高抗菌活性。进一步的分析研究了四种选定的精油对控制火腿中单核细胞增生李斯特菌混合培养物生长速度的影响。当在 500ppm 浓度下分别在火腿中添加牛至和肉桂油树脂时，观察到生长速度降低了 19%和 10%。
