Thu, Jan 30, 2025
[Archive]
.png)
Volume 1, Issue 2 (3-2016)
jhehp 2016, 1(2): 63-74 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Aminzare M, Hashemi M, Hassanzadazar H, Hejazi J. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review. jhehp 2016; 1 (2) :63-74
URL: http://jhehp.zums.ac.ir/article-1-23-en.html
URL: http://jhehp.zums.ac.ir/article-1-23-en.html
1- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Biochemistry and Nutrition, Faculty of Medicine, Zanjan University of Medical Science, Zanjan, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Biochemistry and Nutrition, Faculty of Medicine, Zanjan University of Medical Science, Zanjan, Iran.
Abstract: (12734 Views)
Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. This paper first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.
Type of Study: Review Article |
Subject:
Food Safety and Hygiene
Received: 2015/10/1 | Accepted: 2015/11/8 | Published: 2016/01/28
Received: 2015/10/1 | Accepted: 2015/11/8 | Published: 2016/01/28
References
1. Mariutti LR, Nogueira GC, Bragagnolo N. Lipid and Cholesterol Oxidation in Chicken Meat are Inhibited by Sage But not by Garlic. J Food Sci. 2011; 76(6): 909-15. [Crossref]
2. Dave D, Ghaly AE. Meat Spoilage Mechanisms and Preservation Techniques: a Critical Review. Am J Agric Biol Sci. 2011; 6(4): 486-510. [Crossref]
3. Fratianni F, De Martino L, Melone A, De Feo V, Coppola R, Nazzaro F. Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils. J Food Sci. 2010; 75(8): 528-35. [Crossref]
4. Solomakos N, Govaris A, Koidis P, Botsoglou N. The Antimicrobial Effect of Thyme Essential Oil, Nisin and their Combination against Escherichia Coli O157:H7 in Minced Beef During Refrigerated Storage. Meat Sci. 2008; 80: 159-66. [Crossref]
5. Tauxe RV, Doyle MP, Kuchenmüller T, Schlundt J, Stein CE. Evolving Public Health Approaches to the Global Challenge of Foodborne Infections. Int J Food Microbiol. 2010; 139: 16-28. [Crossref]
6. Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. Food-Rlated Illness and Death in the United States. Emerg Infect Dis. 1999; 5(5): 607. [Crossref]
7. Buzby J, Roberts T. ERS Updates U.S. Foodborne Disease Costs for Seven Pathogens. Food Rev.1996; 19: 20-5.
8. Cousin MA. Spore Forming Bacteria in Foods. Student Research Projects in Food Science, Food Technology and Nutrition. College of Agriculture, Ohio State University. 1989. Available form: http://www.math.unl.edu/wjump/Center1/Labs/Sporeforming%20Bacteria%20in% 20Foods.pdf.
9. Chen C, Pearson AM, Gray JI. Effects of Synthetic Antioxidants (BHA, BHT and PG) on the Mutagenicity of IQ-like compounds. Food Chem. 1992; 43(3): 177-83. [Crossref]
10. Simitzis PE, Deligeorgis SG, Bizelis JA, Dardamani A, Theodosiou I, Fegeros K. Effect of Dietary Oregano Oil Supplementation on Lamb Meat Characteristics. Meat Sci. 2008; 79(2): 217-23. [Crossref]
11. Dzudie T, Kouebou CP, Essia-Ngang JJ, Mbofung CM. Lipid Sources and Essential Oils Effects on Quality and Stability of Beef Patties. J Food Eng. 2004; 30; 65(1): 67-72.
12. Lucera A, Costa C, Conte A, Del Nobile MA. Food Applications of Natural Antimicrobial Compounds. Front Microbiol. 2012; 3(287): 1-13. [Crossref]
13. Borch E, Kant-Muermans ML, Blixt Y. Bacterial Spoilage of Meat and Cured Meat Products. Int J Food Microbiol. 1996; 33(1):103-20. [Crossref]
14. Russell SM, Fletcher DL, Cox NA. Spoilage Bacteria of Fresh Broiler Chicken Carcasses. Poult Sci. 1995; 74(12): 2041-7. [Crossref]
15. Mor-Mur M, Yuste J. Emerging Bacterial Pathogens in Meat and poultry: an Overview. Food Bioproc Tech. 2010; 3(1): 24-35. [Crossref]
16. Karabagias I, Badeka A, Kontominas MG. Shelf Life Extension of Lamb Meat Using Thyme or Oregano Essential Oils and Modified Atmosphere Packaging. Meat Sci. 2011; 88(1): 109-16. [Crossref]
17. Mastromatteo M, Lucera A, Sinigaglia M, Corbo MR. Combined Effects of Thymol, Carvacrol and Temperature on the Quality of Non-Conventional Poultry Patties. Meat Sci. 2009; 83(2): 246-54. [Crossref]
18. Zhou GH, Xu XL, Liu Y. Preservation Technologies for Fresh Meat–A Review. Meat Sci. 2010; 86(1): 119-28. [Crossref]
19. Kerry JP, Kerry JF, Ledward D. Meat Processing: Improving Quality. Elsevier. 2002.
20. Siripatrawan U, Noipha S. Active Film from Chitosan Incorporating Green Tea Extract for Shelf Life Extension of Pork Sausages. Food Hydrocoll. 2012; 27(1): 102-8. [Crossref]
21. Govaris A, Solomakos N, Pexara A, Chatzopoulou PS. The Antimicrobial Effect of Oregano Essential Oil, Nisin and their Combination against Salmonella Enteritidis in Minced Sheep Meat During Refrigerated Storage. Int J Food Microbiol. 2010; 137(2): 175-80. [Crossref]
22. Hyldgaard M, Mygind T, Meyer RL. Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Front Microbiol. 2012; 3(12): 1-24. [Crossref]
23. Samojlik I, Lakic N, Mimica-Dukić N, Đaković-Svajcer K, Bozin B. Antioxidant and Hepatoprotective Potential of Essential Oils of Coriander (Coriandrum Sativum L.) and caraway (Carum carvi L.)(Apiaceae). J Agric Food Chem. 2010; 58(15): 8848-53. [Crossref]
24. Burt S. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods—a Review. Int J Food Microbiol. 2004; 94(3): 223-53. [Crossref]
25. Bagamboula CF, Uyttendaele M, Debevere J. Inhibitory Effect of Thyme and Basil Essential Oils, Carvacrol, Thymol, Estragol, Linalool and P-Cymene Towards Shigella Sonnei and S. Flexneri. Food Microbiol. 2004; 21(1): 33-42. [Crossref]
26. Barbosa LN, Rall VL, Fernandes AA, Ushimaru PI, da Silva Probst I, Fernandes Jr A. Essential Oils against Foodborne Pathogens and Spoilage Bacteria in Minced Meat. Foodborne Pathog Dis. 2009; 6(6): 725-8. [Crossref]
27. Chouliara E, Kontominas MG, Singh VK, Govil JN, Ahmad K, Sharma RK. Combined Effect of Thyme Essential Oil and Modified Atmosphere Packaging to Extend Shelf-life of Fresh Chicken Meat. Nat Prod. 2007: 423-41.
28. Menon KV, Garg SR. Inhibitory Effect of Clove Oil on Listeria Monocytogenes in [Crossref]
29. Meat and Cheese. Food Microbiol. 2001; 18(6): 647-50.
30. Skandamis PN, Nychas GJ. Effect of Oregano Essential Oil on Microbiological and Physico‐Chemical Attributes of Minced Meat Stored in Air and Modified Atmospheres. J Appl Microbiol. 2001; 91(6):1011-22. [Crossref]
31. Tsigarida E, Skandamis P, Nychas GJ. Behaviour of Listeria Monocytogenes and Autochthonous Flora on Meat Stored under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Oregano Essential Oil at 5 C. J Appl Microbiol. 2000; 89(6): 901-9. [Crossref]
32. Bajpai VK, Baek KH, Kang SC. Control of Salmonella in Foods by Using Essential Oils: A review. Food Res Int. 2012; 45(2): 722-34. [Crossref]
33. Reglero G, Frial P, Cifuentes A, García‐Risco MR, Jaime L, Marin FR, Palanca V, Ruiz‐Rodríguez A, Santoyo S, Señoráns FJ, Soler‐Rivas C. Meat‐Based Functional Foods for Dietary Equilibrium Omega‐6/Omega‐3. Mol Nutr Food Res. 2008; 52(10): 1153-61. [Crossref]
34. Gutierrez J, Barry-Ryan C, Bourke P. The Antimicrobial Efficacy of Plant Essential Oil Combinations and Interactions with Food Ingredients. Int J Food Microbiol. 2008; 124(1): 91-7. [Crossref]
35. Tiwari BK, Valdramidis VP, O, Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of Natural Antimicrobials for Food Preservation. J Agric Food Chem. 2008; 124(1): 91-7.
36. Azer AI, Kobilinsky A, Tholozan JL, Dubois-Brissonnet F. Combinations of Food Antimicrobials at Low Levels to Inhibit the Growth of Salmonella Sv. Typhimurium: A Synergistic Effect. Food Microbiol. 2005; 22(5): 391-8. [Crossref]
37. Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial Herb and Spice Compounds in Food. Food control. 2010; 21(9): 1199-218. [Crossref]
38. Reichling J, Schnitzler P, Suschke U, Saller R. Essential Oils of Aromatic Plants with Antibacterial, Antifungal, Antiviral, and Cytotoxic Properties–an Overview. Complement Med Res. 2009; 16(2): 79-90. [Crossref]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
