Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA.
Department of Animal Science, Texas A&M University, College Station, Texas 77843, USA.
J Food Prot. 2015 Apr;78(4):698-706. doi: 10.4315/0362-028X.JFP-14-273.
Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil-containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)-and Listeria monocytogenes (Lm)-inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.
据称，精油及其成分具有很强的抗菌活性，但由于在水系统中的溶解度低以及在加工过程中挥发，它们在食品加工中的应用受到限制。两种专有的非商业性含精油磷酸盐混合物被评估了对含有沙门氏菌鸡尾酒（SC）和李斯特菌（Lm）的熟食产品的抗菌活性，这些产品是用猪肉、禽肉或牛肉制成的。在重组腌制火腿、乳化鸡肉博洛尼亚和重组牛肉面包中测试了四种处理方法：非包封精油与磷酸盐版本 1 的最终批次的 0.45%（鸡肉和猪肉，或 EEOV245 牛肉）、最终批次的 0.60%的微粉化包封精油与磷酸盐版本 2（EEOV260）、2.0%乳酸钾（PL）对照和无应用抗菌剂的阴性对照（CN）。与 CN 相比，没有一种抗菌剂（EEOV260、EOV145、PL）能够成功地将 Lm 或 SC 的生长限制在 49 天或 35 天冷藏储存期间的<2.0 对数周期内。PL 和 EEOV260 处理的火腿面包确实显示出在第 35 和 42 天能够将 Lm 生长限制在 1 个对数周期内。在成型烤牛肉上，EEOV260 以与 PL 相同的方式延长了 Lm 的滞后期并抑制了其生长。对于 SC 处理的样品，观察到以下效果：在含有 EEOV260 的禽肉博洛尼亚中，与其他样品相比，在储存 35 天时观察到了滞后期的延长。对于猪肉熟食面包，EEOV260 在第 21 和 28 天抑制了 SC 的生长，与 PL（0.5 对数周期）的效果相同。在烤牛肉样品中，在第 35 天，与 CN 相比，EEOV260 抑制了约 0.5 对数 CFU/g 的 SC 生长。总之，EEOV260 可以替代 PL 来限制即食熟食产品中沙门氏菌和李斯特菌的生长。需要进一步的测试以确保消费者的接受度。
