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Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages

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dc.contributor.author Šojić, Branislav
dc.contributor.author Ikonić, Predrag
dc.contributor.author Kocić Tanackov, Sunčica
dc.contributor.author Peulić, Tatjana
dc.contributor.author Teslić, Nemanja
dc.contributor.author Županjac, Miloš
dc.contributor.author Lončarević, Ivana
dc.contributor.author Zeković, Zoran
dc.contributor.author Popović, Milica
dc.contributor.author Vidaković, Stefan
dc.contributor.author Pavlić, Branimir
dc.date.accessioned 2023-10-26T11:40:27Z
dc.date.available 2023-10-26T11:40:27Z
dc.date.issued 2023-01-16
dc.identifier.citation 3. Šojić, B., Ikonić, P., Kocić-Tanackov, S., Peulić, T., Teslić, N., Županjac, M., Lončarević, I., Zeković, Z., Popović, M., Vidaković, S., Pavlić, B. (2023). Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages. Antibiotics, 12(1):182. en_US
dc.identifier.issn 2079-6382
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/405
dc.description.abstract Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44–7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO—0.150 µL/g OMEO; TSHEO—0.150 µL/g SHEO; TSMEO—0.150 µL/g SMEO; TEOM—0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life. en_US
dc.description.sponsorship The research in this paper was financed by the Science Fund of Republic Serbia: “Novel extracts and bioactive compounds from under-utilized resources for high-value applications”—BioUtilize, No: 7750168, as well as by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Agreement No: 451-03-68/2022-14/200222). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/ScienceFundRS/Ideje/7750168/RS// info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.subject biogenic amines en_US
dc.subject essential oils en_US
dc.subject fresh sausages en_US
dc.subject shelf-life en_US
dc.subject turkey meat en_US
dc.title Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85146816706
dc.identifier.wos 000916692800001
dc.identifier.doi 10.3390/antibiotics12010182


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