Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil.
J Food Sci
; 79(11): E2272-8, 2014 Nov.
Article
em En
| MEDLINE
| ID: mdl-25243791
ABSTRACT
An antimicrobial sachet containing microcellular foam starch (MFS) with embedded rosemary oil and thyme oil was developed to reduce bacterial growth in shredded mozzarella cheese. The efficacy of the volatiles of oils at various concentrations in reducing Listeria monocytogenes as well as the release of the oils from the MFS have been also determined in this study. The cheese, inoculated with a cocktail of 5 strains of L. monocytogenes (approximately 3 log CFU/g), was packaged in a Nylon/EVOH/PE bag. A paper sachet containing MFS embedded with rosemary oil and thyme oil, separately or together, was inserted into the bag. Rosemary and thyme oil volatiles released from the sachet restricted the growth of L. monocytogenes, resulting in a 2.5 log CFU/g reduction on day 9 at 10 °C. The volatile oils also showed inhibitory effects on the growth of lactic acid bacteria (LAB) and total aerobic bacteria (TAB). After 15 d at 10 °C, the numbers of LAB and TAB in the samples containing the sachet with both oils experienced a 1.2 and 1.4 log CFU/g reduction, respectively, compared to untreated samples. Nonetheless, the sachet treatment produced a distinct odor, unfavorably received by the panelists. The results suggest the potential for application of the sachet system for the reduction of growth of L. monocytogenes, LAB, and TAB in food products.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
/
Óleos Voláteis
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Queijo
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Thymus (Planta)
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Listeria monocytogenes
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Anti-Infecciosos
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Estados Unidos