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

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dc.contributor.authorŠojić, Branislav
dc.contributor.authorIkonić, Predrag
dc.contributor.authorKocić Tanackov, Sunčica
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorTeslić, Nemanja
dc.contributor.authorŽupanjac, Miloš
dc.contributor.authorLončarević, Ivana
dc.contributor.authorZeković, Zoran
dc.contributor.authorPopović, Milica
dc.contributor.authorVidaković, Stefan
dc.contributor.authorPavlić, Branimir
dc.date.accessioned2023-10-26T11:40:27Z
dc.date.available2023-10-26T11:40:27Z
dc.date.issued2023-01-16
dc.description.abstractEssential 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.sponsorshipThe 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.identifier.citation3. 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.doi10.3390/antibiotics12010182
dc.identifier.issn2079-6382
dc.identifier.scopus2-s2.0-85146816706
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/405
dc.identifier.wos000916692800001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Ideje/7750168/RS// info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbiogenic aminesen_US
dc.subjectessential oilsen_US
dc.subjectfresh sausagesen_US
dc.subjectshelf-lifeen_US
dc.subjectturkey meaten_US
dc.titleAntibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausagesen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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