Antimicrobial Effect of Sage (Salvia officinalis L.) and Rosemary (Rosmarinus officinalis L.) Essential Oils on Microbiota of Chicken Breast

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Abstract

The aim of the study was to evaluate the antimicrobial effect of sage and rosemary essential oils (EO) on microbiota of fresh chicken breast. Sample treatments were stored without packaging, vacuum-packaged, vacuum-packaged with EDTA 1.5% v/w, sage and rosemary EO treatment 0.2% v/w. Assessment of food quality was done by anaerobic plate count (APC), and Enterobacteriaceae, lactic acid bacteria (LAB) and Pseudomonas spp. counts a period of 16 days of storage at 4 ± 0.5 °C. Bacterial species were identified with a MALDI TOF MS Biotyper. Antimicrobial activity of isolates against both EO were tested. The APC varied from 2.97 log CFU/g to 6.81 log CFU/g, LAB from 2.35 log CFU/g to 3.36 log CFU/g and Enterobacteriaceae from 0.00 log CFU/g on day 0 to 4.77 log CFU/g with the highest counts on day 16 and in control unpackaged samples. Pseudomonas spp. was found only on days 0, 4, 8, and 12, with counts from 0.00 log CFU/g on day 16 to 2.89 log CFU/g on day 4 in control unpackaged samples. APC were represented by Staphylococcus and Kocuria, LAB with Lactobacillus and Enterobacteriaceae with Buttiauxella, Escherichia, Hafnia, Serratia and Yersinia. The Pseudomonas genus was represented by ten species. The best antimicrobial effect on APC, Enterobacteriaceae, LAB and Pseudomonas was achieved by application of EO. The results suggest the potential use of Salvia officinalis L. and Rosmarinus officinalis L. EOs as natural food preservatives and potential sources of antimicrobial ingredients in the food industry.

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