The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth (TSB) and minced beef meat. EO at 0.3% possessed a weak antibacterial activity aga...

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Veröffentlicht in:	Meat science 2008-10, Vol.80 (2), p.159-166
Hauptverfasser:	Solomakos, N., Govaris, A., Koidis, P., Botsoglou, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	antibacterial properties bacterial contamination beef Escherichia coli O157:H7 Essential oil essential oils food additives food contamination food pathogens food preservation food preservatives food storage herbs Minced beef minced meat minimum inhibitory concentration Nisin plant extracts plate count refrigeration sensory evaluation shelf life storage time synergism Thyme thymol Thymus vulgaris
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