Scientific Papers Animal Science and Biotechnologies (Dec 2023)
Green Lemon Essential Oil Antimicrobial Activity Against Listeria monocytogenes Inoculated in Chicken Meat
Abstract
The provision of safe and healthy food is one of the industry's most significant obstacles. As a result, this cannot be accomplished without a variety of processes and chemicals. The food industry uses a variety of synthetic preservatives to delay spoilage, and the development of pathogenic microorganisms in order to increase the safety and shelf life of products. Contrarily, the preference of consumers to consume food products with natural additives encouraged the food industry to produce preservatives with a natural basis. On the growth of Listeria monocytogenes CCM 4699 on chicken breast meat, the impacts of vacuum packaging, storage temperature, and green lemon essential oil (GLEO) were investigated. Slices of raw breast chicken were vacuum-packed with green lemon essential oil, and then inoculated with a strain of Listeria monocytogenes CCM 4699. Following treatment, the slices were stored for 5 days while L. monocytogenes growth and microbial shelf life were monitored. Enterobacteriaceae family, total viable counts (TVC), and microbial populations of inoculated Listeria monocytogenes in poultry meat were also observed during storage's first 0 days, 1 day, 3 days, and 5 days. Green oil or no green oil vacuum packaging greatly reduced microbial populations. The combination of vacuum-packaging and green oil was also found to be highly successful in preventing the growth of Enterobacteriaceae in ground chicken breast meat. With green lemon essential oil added to chicken breast meat, vacuum packaging's antimicrobial effects can be strengthened against some food pathogens.
