Authors: Alexis Rocha-Gonzalez, Guillermo Tellez-Isaias, Cesar Garcia-Casillas, Omar Prado-Rebolledo, Humberto Vaquera-Huerta, Judith Alejandre Lopez, Xochitl Hernandez-Velasco, Jesus E. Morales-Barrera.
Meat and meat products are subject to microbial deterioration, leading to safety and quality issues. Several plants derived essential oils (EOs) can be effectively used as natural alternative antimicrobial agents in meat. The objectives of this study were to evaluate the antimicrobial effect of 4 plants or fruit aqueous extracts (AE) dipping solutions on raw meats (chicken, pork, and beef) inoculated with Salmonella Enteritidis (SE). The AE of thyme was more effective in killing SE in poultry meat, followed by pork meat. Thyme and garlic had no bactericidal effect on beef. The AE of grapefruit and oregano had a bactericidal impact on all three types of meats evaluated. All four AE significantly reduced SE in chicken and pork meat when compared with the control group. Only beef meat treated with grapefruit and oregano AE significantly reduced SE. The results of these experiments suggest that dipping raw chicken in AE of plant and fruit can significantly reduce populations of SE.
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