Antimicrobial Activity of Essential Oils from Spices Against Psychrotrophic Food Spoilage Microorganisms

Abstract

At current study the antimicrobial activity of Origanum vulgare, Satureja montana, Thymus vulgaris, Pimenta dioica and Syzygium aromaticum against psychrotrophic microorganisms, isolated from spoiled chilled meat products was investigated. MIC, MBC and MFC of the essential oils were determined both at 37° and 4°C. Antimicrobial activity of the essential oils retained unchanged at both temperatures. Among the tested psychrotrophic microorganism Gram-positive bacteria Brochothrix thermosphacta was the most sensitive strain and Gram-negative bacteria Pseudomonas aeruginosa was the most resistible. The results obtained expanded the possibilities for application of studied oils not only as flavour enhancers, but even as natural antimicrobials in chilled meat products.