Kačániová Miroslava, Garzoli Stefania, Ben Hsouna Anis, Bianchi Alessandro, Kluz Maciej Ireneusz, Elizondo-Luevano Joel Horacio, Ban Zhaojun, Ben Saad Rania, Mnif Wissem, Haščík Peter
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia.
School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland.
Foods. 2024 Sep 28;13(19):3107. doi: 10.3390/foods13193107.
Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with for seven days at 4 °C in an effort to prolong its shelf-life. Against , the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that was positively affected by the antibacterial properties of TSEO. The anti- activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria , were , and . These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat.
微生物引起的食源性感染是严重的健康风险。鉴于此，消费者对“即食”或最低限度加工（MP）鹿肉的偏好是主要风险因素之一。考虑到与食品相关的健康危害，精油（EO）是一种实用的替代品，可用于减少致病微生物并延长MP餐食的保质期。尽管如此，关于MP餐食中使用EO的更多数据仍有待获取。为了评估用于疾病控制和食品保鲜的新型、更安全的化学替代品，本研究在以下方面展开，以评估从干燥花茎中提取的百里香精油（TSEO）的抗菌和抗生物膜特性。此外，本研究应用了野生百里香精油，并在4℃下将其接种到真空低温烹饪鹿肉中7天，以延长其保质期。TSEO对单核细胞增生李斯特菌表现出强大的抗菌作用。最低生物膜抑制浓度（MBIC）结晶紫试验结果表明TSEO具有显著的抗生物膜活性。根据基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）分析数据，TSEO改变了玻璃和塑料表面细菌的蛋白质谱。此外，发现真空低温烹饪鹿肉受到TSEO抗菌特性的积极影响。TSEO在真空包装的真空低温烹饪马鹿肉样品中的抗菌活性略高于对照样品。如果不考虑接种的细菌，从真空低温烹饪鹿肉中最常分离出的菌种是单核细胞增生李斯特菌、蜡样芽孢杆菌和金黄色葡萄球菌。这些结果突出了TSEO的抗菌和抗生物膜特性，证明了其在食品保鲜和延长鹿肉保质期方面的潜力。
