Evaluation of Origanum vulgare Essential Oil as a Natural Antibacterial Agent in Minced Meat | Chapter 5 | Pharmaceutical Science: New Insights and Developments Vol. 10

 

The increasing consumer demand for natural, clean-label food preservation strategies has intensified interest in plant-derived essential oils as alternatives to synthetic preservatives. This study evaluates the antibacterial efficacy and preservative potential of Origanum vulgare essential oil in fresh minced meat under refrigerated storage. The oil was obtained by hydrodistillation and chemically characterised using GC–MS, revealing a carvacrol-rich chemotype with significant amounts of thymol, p-cymene, and γ-terpinene, which collectively contribute to its strong antimicrobial activity. Phenolic derivatives accounted for over 64% of the oil composition, explaining its pronounced efficacy against microorganisms.

 

When incorporated into minced meat at a sensorially acceptable concentration of 0.1%, the essential oil significantly reduced total aerobic mesophilic microflora and Staphylococcus aureus populations over 48 hours at 4 °C, without affecting sensory attributes such as taste and odour. The stronger reduction in S. aureus is attributed to the higher susceptibility of Gram-positive bacteria to phenolic compounds. The antibacterial mechanism involves disruption of bacterial cell membranes, ion leakage, ATP depletion, and collapse of the proton-motive force, while minor compounds like p-cymene and γ-terpinene enhance membrane penetration and synergistically boost antimicrobial activity. The essential oil also exhibits anti-biofilm properties, preventing adhesion and disrupting mature biofilms.

 

From an industrial perspective, challenges such as volatility, instability, and strong aroma can be mitigated using encapsulation technologies (nanoemulsions, liposomes, cyclodextrins, biopolymer-based matrices) and by combining essential oils with other multi-hurdle preservation strategies, including modified atmosphere packaging, edible coatings, organic acids, and mild thermal treatments.

 

In conclusion, Origanum vulgare essential oil is a promising natural preservative capable of enhancing food safety, extending shelf life, and meeting the consumer demand for minimally processed, natural meat products. Further studies are warranted to optimise encapsulation systems, synergistic preservation strategies, and industrial-scale applications.

 

 

Author(s) Details

Sonia Heni
Laboratory of Physical Chemistry and Biology of Materials, Higher Normal School of Technological Education of Skikda, Algeria.

 

Hicham Boughendjioua
Laboratory of Physical Chemistry and Biology of Materials, Higher Normal School of Technological Education of Skikda, Algeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/psnid/v10/7083

Microbial Challenges in Fresh-cut Produce: A Comprehensive One Health Approach | Chapter 7 | Research Perspectives of Microbiology and Biotechnology Vol. 3

 

Food safety is a paramount concern for public health globally, particularly with the

burgeoning food markets and complex manufacturing chains. With the increasing

popularity of ready-to-eat foods, such as freshly chopped fruits and salads, the risk

of foodborne illnesses escalates, necessitating a comprehensive approach from

farm to fork. This chapter underscores the importance of adopting a One Health

strategy to prevent and control the spread of foodborne pathogens, especially in

minimally processed fruits and vegetables consumed raw. Despite their health

benefits, these foods pose significant microbiological risks due to inadequate

disinfection and oversight of transmission routes. The chapter synthesizes existing

knowledge on microbiological contamination, notable outbreaks, bacterial strains,

and mitigation strategies, spanning from production to consumption. It also

addresses challenges associated with food modification, disinfection, and

contamination sources at various stages, offering insights valuable to researchers

and food producers invested in enhancing food safety and quality.

 

Author (s) Details

Maria Isabel Santos

Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal.Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.

 

Madalena Grácio

Instituto Superior de Agronomia, University of Lisbon, 1349-017 Lisbon, Portugal.

 

Mariana Camoesas Silva

Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal.

 

Laurentina Pedroso

Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal.Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.

 

Ana Lima

Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal.Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.

Please see the link :- https://doi.org/10.9734/bpi/rpmab/v3/8496E