Systèmes Agraires et Environnement
Volume 2, Numéro 2, Pages 01-10
2018-07-23
Growth Inhibition Of Staphylococcus Aureus, Bacillus Cereus, And Escherichia Coli Assessed In Vitro And In Food System Using Thyme And Mentha Essential Oils
Authors : Amrouche Tahar . Djenane Djamel . Dziri Faiza . Danoune Kaissa . Djerbal Mouloud . Rabinal Pedro Roncalès .
Abstract
This study aimed to assess the antibacterial activity of essential oils (EOs) from Thymus vulgaris, Thymus satureoides, Mentha piperita, and Mentha spicata in vitro and in beef minced meat. The inhibitory effect of EOs on Staphylococcus aureus, Bacillus cereus, and Escherichia coli was evaluated by agar diffusion method and dilution assay. The EOs were tested in in food system calculating CFU in stored (refrigerated) minced beef meat inoculated with pathogens. Results showed the inhibitory effect of thyme and mentha EOs on all bacteria tested in Muller Hinton media. Indeed, S. aureus and B. cereus were more sensitive to T. vulgaris EOs. The addition of EOs to inoculated minced beef resulted in decrease of S. aureus, B. cereus and E. coli population after 4 days of storage. These findings suggested the possibility of using of thyme and mentha EOs as natural preservatives in meat and meat products preservation
Keywords
Antimicrobials, essential oils, meat, mentha, thyme
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