Related Experiment Video

Updated: Jun 21, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Essential oils against foodborne pathogens and spoilage bacteria in minced meat

Lidiane Nunes Barbosa1, Vera Lucia Mores Rall, Ana Angélica Henrique Fernandes

  • 1Department of Microbiology and Immunology, Biosciences Institute, São Paulo State University, Brazil.

Foodborne Pathogens and Disease
|July 8, 2009
PubMed

Insights

Essential oils show antimicrobial activity against foodborne pathogens in vitro. However, their effectiveness in minced meat was limited, with only modest reductions in bacterial populations observed.

Area of Science:

  • Food Microbiology
  • Natural Product Chemistry
  • Antimicrobial Agents

Background:

  • Essential oils are natural compounds with potential antimicrobial properties.
  • Foodborne pathogens and natural meat microbiota pose significant safety concerns.
  • Understanding the efficacy of essential oils in food matrices is crucial for developing natural preservatives.

Purpose of the Study:

  • To evaluate the in vitro antimicrobial activity of seven essential oils against Gram-positive and Gram-negative foodborne pathogens.
  • To determine the effectiveness of these essential oils in reducing bacterial loads in minced meat.

Main Methods:

  • Agar dilution method and determination of minimal inhibitory concentration (MIC) were used for in vitro testing.
  • Essential oils were tested against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella Enteritidis.
  • MIC90% values were assessed in minced meat inoculated with pathogens and against natural meat microbiota.

Main Results:

  • Essential oils exhibited varying MIC90% values against Gram-positive and Gram-negative bacteria in vitro.
  • Lemongrass and clove oils showed the lowest MIC90% values for Gram-positive and Gram-negative strains, respectively.
  • In minced meat, essential oils demonstrated limited effectiveness, with maximum log CFU/g reductions of 1.3 and 1.0.

Conclusions:

  • Essential oils possess in vitro antimicrobial activity against key foodborne pathogens.
  • Their application in minced meat shows reduced efficacy compared to in vitro conditions.
  • Further research is needed to enhance the antimicrobial performance of essential oils in food systems.

More Related Videos

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

Preparation of High-Quality Fermented Fish Product05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Related Concept Videos

Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...