Perspectives on the use of essential oils as antimicrobials against campylobacter jejuni cect 7572 in retail chicken meats packaged in microaerobic atmosphere

Journal of Food Safety

Volumn 32, Issue 1, 2012, Pages 37-47

  Djenane, Djamel ^a   Yangüela, Javier ^b   Gómez, Diego ^b   Roncalés, Pedro ^b  

^a UNIVERSITÉ MOULOUD MAMMERI   (Algeria)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER JEJUNI; DITTRICHIA GRAVEOLENS; INULA; LAURUS NOBILIS; PISTACIA LENTISCUS; SATUREJA MONTANA;

EID: 84856493345     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2011.00342.x     Document Type: Article

References (54)

1. AMSA 1995. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat, American Meat Science Association and National Live Stock and Meat Board, Chicago, IL.
2. ASLIM, B. and YUCEL, N. 2008. In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp. Food Chem. 107, 602-606.
3. BAKKALI, F., AVERBECK, S., AVERBECK, D. and IDAOMAR, M. 2008. Biological effects of essential oils - a review. Food Chem. Toxicol. 46, 446-475.
4. BARLA, A., TOPÇU, G., ÖKSÜZ, S., TÜMEN, G. and KINGSTON, D.G.I. 2007. Identification of cytotoxic sesquiterpenes from Laurus nobilis L. Food Chem. 104, 1478-1484.
5. BASER, K.H.C. 2002. Aromatic biodiversity among the flowering plant taxa of Turkey. Pure Appl. Chem. 74, 527-525.
6. BOKADIA, M.M., MACLEOD, A.J., MEHTA, S.C., MEHTA, B.K. and PATEL, H. 1986. The essential oil of Inula racemosa. Phytochemistry 25, 2887-2888.
7. BURT, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 94, 223-253.
8. CAMO, J., BELTRÁN, J.A. and RONCALÉS, P. 2008. Extension of the display life of lamb with an antioxidant active packaging. Meat Sci. 80, 1086-1091.
9. CAMO, J., LORÉS, A., DJENANE, D., BELTRÁN, J.A. and RONCALÉS, P. 2011. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract. Meat Sci. 88, 174-178.
10. CHRYSSAVGI, G., VASSILIKI, P., ATHANASIOS, M., KIBOURIS, T. and MICHAEL, K. 2008. Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts. Food Chem. 107, 1120-1130.
11. DE CORATO, U., MACCIONI, O., TRUPO, M. and DI SANZO, G. 2010. Use of essential oil of Laurus nobilis obtained by means of a supercritical carbon dioxide technique against post harvest spoilage fungi. Crop Prot. 29, 142-147.
12. DELAQUIS, P.J., STANICH, K., GIRARD, B. and MAZZA, G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int. J. Food Microbiol. 74, 101-109.
13. DJENANE, D., SÁNCHEZ-ESCALANTE, A., BELTRÁN, J.A. and RONCALÉS, P. 2001. Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions. J. Food Sci. 66, 181-186.
14. DJENANE, D., SÁNCHEZ-ESCALANTE, A., BELTRÁN, J.A. and RONCALÉS, P. 2002. Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem. 76, 407-415.
15. DJENANE, D., SÁNCHEZ-ESCALANTE, A., BELTRÁN, J.A. and RONCALÉS, P. 2003. The shelf-life of beef steaks treated with dL-lactic acid and antioxidants and stored under modified atmospheres. Food Microbiol. 20, 1-7.
16. DJENANE, D., LEFSIH, K., YANGÜELA, Y. and RONCALÉS, P. 2011a. Composition chimique et activité anti-Salmonella Enteritidis CECT 4300des huiles essentielles d'Eucalyptus globulus, Lavandula angustifolia et Satureja hortensis; Tests in vitro et efficacité sur les oœufs entiers liquides conservés à 7±1C. Phytothérapie (accepted for publication).
17. DJENANE, D., YANGÜELA, J., AMROUCHE, T., BOUBRIT, S., BOUSAÂD, N. and RONCALÉS, P. 2011b. Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef. Food Sci. Technol. Int. (in press). DOI: 10.1177/1082013211398803.
18. DJENANE, D., YANGÜELA, J., MONTAÑÉS, L., DJERBAL, M. and RONCALÉS, P. 2011c. Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media; efficacy and synergistic potential in minced beef. Food Control 22, 1046-1053.
19. DORMAN, H.J. and DEANS, S.G. 2000. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88, 308-316.
20. European Food Safety Authority 2009. The community summary report on trends and sources of zoonoses and zoonotic agents in the European Union in 2007. EFSA J. 223, 4-312.
21. FISHER, K. and PHILLIPS, C.A. 2006. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J. Appl. Microbiol. 101, 1232-1240.
22. FITZGERALD, D.J., STRATFORD, M. and NARBAD, A. 2003. Analysis of the inhibition of food spoilage yeasts by vanillin. Int. J. Food Microbiol. 86, 113-122.
23. GILL, A.O., DELAQUIS, P., RUSSO, P. and HOLLEY, R.A. 2002. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int. J. Food Microbiol. 73, 83-92.
24. HOLLEY, R.A. and PATEL, D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22, 273-292.
25. KOUTSOUDAKI, C., KRSEK, M. and RODGER, A. 2005. Chemical composition and antibacterial activity of the essential oil and the gum of Pistacia lentiscus var. chia. J. Agric. Food Chem. 53, 7681-7685.
26. LEE, C.F., HAN, C.K. and TSAU, J.L. 2004. In vitro inhibitory activity of Chinese leek extract against Campylobacter species. Int. J. Food Microbiol. 94, 169-174.
27. LIRA, P.D., LEO RETTA, D., TKACIK, E., RINGUELET, J., COUSSIOA, J.D., VAN BAREN, C. and BANDONI, A.L. 2009. Essential oil and by-products of distillation of bay leaves (Laurus nobilis L.) from Argentina. Ind. Crop. Prod. 30, 259-264.
28. LIS-BALCHIN, M. and DEANS, S.G. 1997. Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Microbiol. 82, 759-762.
29. MARINO, M., BERSANI, C. and COMI, G. 1999. Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. J. Food Prot. 62, 1017-1023.
30. MARINO, M., BERSANI, C. and COMI, G. 2001. Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae, Compositae. Int. J. Food Microbiol. 67, 187-195.
31. MARTÍNEZ, L., DJENANE, D., CILLA, I., BELTRÁN, J.A. and RONCALÉS, P. 2006. Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in modified atmosphere. Influence of the presence of sodium chloride. J. Sci. Food Agric. 86, 1298-1307.
32. MASTELIC, J. and JERKOVIC, I. 2003. Gas chromatography-mass spectrometry analysis of the free and glycoconjugated aroma compounds of the seasonally collected Satureja montana L. Food Chem. 80, 135-140.
33. MOUREY, A. and CANILLAC, N. 2002. Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Control 13, 289-292.
34. NANNAPANENI, R., CHALOVA, V.I., CRANDALL, P.G., RICKE, S.C., JOHNSON, M.G. and O'BRYAN, C.A. 2009. Campylobacter and Arcobacter species sensitivity to commercial orange oil fractions. Int. J. Food Microbiol. 129, 43-49.
35. NAUTA, M., HILL, A., ROSENQUIST, H., BRYNESTAD, S., FETSCH, A., VAN DER LOGT, P., FAZIL, A., CHRISTENSEN, B., KATSMA, E., BORCK, B. etal. 2009. Review: A comparison of risk assessments on Campylobacter in broiler meat. Int. J. Food Microbiol. 129, 107-123.
36. OKE, F., ASLIM, B., OZTURK, S. and ALTUNDAG, S. 2009. Essential oil composition, antimicrobial and antioxidant activities of Satureja cuneifolia Ten. Food Chem. 112, 874-879.
37. OUSSALAH, M., CAILLET, S., SAUCIER, L. and LA CROIX, M. 2007. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18, 414-420.
38. PATTNAIK, S., SUBRAMANYAM, V.R., BAPAJI, M. and KOLE, C.R. 1997. Antibacterial and antifungal activity of aromatic constituents of essential oils. Microbios 89, 39-46.
39. PFALZGRAF, A., FRIGG, M. and STEINHART, H. 1995. Alpha tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. J. Agric. Food Chem. 43, 1339-1342.
40. PONCE, A.G., FRITZ, R., DEL VALLE, C. and ROURA, S.I. 2003. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. Lebens. Wiss. Technol. 36, 679-684.
41. REICH, F., ATANASSOVA, V., HAUNHORST, E. and KLEIN, G. 2008. The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter. Int. J. Food Microbiol. 127, 116-120.
42. SÁNCHEZ-ESCALANTE, A., DJENANE, D., BELTRÁN, J.A. and RONCALÉS, P. 2003. Antioxidant action of borage, rosemary, oregano and ascorbic acid in beef patties packaged in modified atmosphere. J. Food Sci. 68, 339-344.
43. SHARIFIFAR, F., MOSHAFI, M.H., MANSOURI, S.H., KHODASHENAS, M. and KHOSHNOODI, M. 2007. In vitro evaluation of antibacterial and antioxidant activities of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food Control 18, 800-805.
44. SLAVKOVSKA, V., JANEIC, R., BOJOVIC, S., MILOSAVLJEVIC, S. and DJOKOVIC, D. 2001. Variability of essential oils of Satureja montana L. and Satureja kitaibelii Wierzb. Ex Heuff. from the central part of the Balkan peninsula. Phytochemistry 57, 71-76.
45. SMITH-PALMER, A., STEWART, J. and FYFE, L. 2001. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 18, 463-470.
46. SOLOMAKOS, N., GOVARIS, A., KOIDIS, P. and BOTSOGLOU, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol. 25, 120-127.
47. SON, I., ENGLEN, M.D., BERRANG, M.E., FEDORKA-CRAY, P.J. and HARRISON, M.A. 2007. Antimicrobial resistance of Arcobacter and Campylobacter from broiler carcasses. Int. J. Antimicrob. Agents 29, 451-455.
48. SPSS 1995. SPSS for Windows, 6.1.2, SPSS Inc, Chicago, IL.
49. SUZUKI, H. and YAMAMOTO, S. 2009. Review: Campylobacter contamination in retail poultry meats and by-products in Japan: A literature survey. Food Control 20, 531-537.
50. TEPE, B., SIHOGLU-TEPE, A., DAFERERA, D., POLISSIOU, M. and SOKMEN, A. 2007. Chemical composition and antioxidant activity of the essential oil of Clinopodium vulgare L. Food Chem. 103, 766-770.
51. WEGENER, H.C. 2010. Danish initiatives to improve the safety of meat products. Meat Sci. 84, 276-283.
52. ZHAO, J., LI, Y., LIU, Q. and GAO, K. 2010. Antimicrobial activities of some thymol derivatives from the roots of Inula hupehensis. Food Chem. 120, 512-516.
53. ZILBAUER, M., NICK DORRELL, N., WREN, B.W. and BAJAJ-ELLIOTT, M. 2008. Campylobacter jejuni-mediated disease pathogenesis: An update. Trans. R. Soc. Trop. Med. Hyg. 102, 123-129.
54. ZRIRA, S., ELAMRANI, A. and BENJILALI, B. 2003. Chemical composition of the essential oil of Pistacia lentiscus L. from Morocco - a seasonal variation. Flav. Frag. J. 18, 475-480.