Access the full text.
Sign up today, get DeepDyve free for 14 days.
C. Gill, L. Jeremiah (1991)
The storage life of non-muscle offals packaged under vacuum or carbon dioxide***Food Microbiology, 8
C. Tassou, E. Drosinos, G. Nychas (1995)
Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°CJournal of Applied Microbiology, 78
S. Enfors, G. Molin, A. Ternström (1979)
Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°CJournal of Applied Microbiology, 47
R. Schmitt, W. Schmidt-Lorenz (1992)
Formation of ammonia and amines during microbial spoilage of refrigerated broilersLebensmittel-Wissenschaft & Technologie, 25
A. Kakouri, G. Nychas (1994)
Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage.The Journal of applied bacteriology, 76 2
V. Pandit, L. Shelef (1994)
Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.)Food Microbiology, 11
Nychas Nychas, Arkoudelos Arkoudelos (1990)
Microbiological and physico‐chemical changes in minced meats under carbon dioxide, nitrogen or air at 3°CInternational Journal of Food Science and Technology, 25
G. Davis, A. Pham (1983)
A note on bile tolerance in Streptococcus agalactiae.The Journal of applied bacteriology, 54 1
I. Seymour, M. Cole, P. Coote (1994)
A substrate-mediated assay of bacterial proton efflux/influx to predict the degree of spoilage of beef mince stored at chill temperatures.The Journal of applied bacteriology, 76 6
C. Gill (1976)
Substrate limitation of bacterial growth at meat surfaces.The Journal of applied bacteriology, 41 3
(1998)
Yeasts and moulds associated with meat and meat products
A. Davies (1995)
Advances in modified-atmosphere packaging
Elisabeth Borch, Halina Agerhem (1992)
Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.International journal of food microbiology, 15 1-2
E. Tsigarida, G. Nychas (2001)
Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeabilityJournal of Applied Microbiology, 90
C. Cutter (2000)
Antimicrobial effect of herb extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef.Journal of food protection, 63 5
R. Dainty (1996)
Chemical/biochemical detection of spoilage.International journal of food microbiology, 33 1
D. Conner, L. Beuchat (1984)
Effects of Essential Oils from Plants on Growth of Food Spoilage YeastsJournal of Food Science, 49
F. Church, H. Swaisgood, D. Porter, G. Catignani (1983)
Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk ProteinsJournal of Dairy Science, 66
G. Nychas, C. Tassou (1997)
Spoilage Processes and Proteolysis in Chicken as Detected by HPLCJournal of the Science of Food and Agriculture, 74
E. Drosinos, R. Board (1995)
A survey of minced lamb packaged in modified atmospheresFleischwirtschaft, 75
C. Gill (1986)
The control of microbial spoilage in fresh meats
Marshall Marshall (1992)
Inoculated ecosystems in a milk environmentJournal of Applied Bacteriology Symposium Supplement, 73
K. Koutsoumanis, G. Nychas (1999)
Chemical and Sensory Changes Associated with Microbial Flora of Mediterranean Boque (Boops boops) Stored Aerobically at 0, 3, 7, and 10°CApplied and Environmental Microbiology, 65
E. Drosinos, G. Nychas (1997)
Production of acetate and lactate in relation to glucose content during modified atmosphere storage of gilt-head seabream (Sparus aurata) at 0±1°CFood Research International, 30
B. Juven, J. Kanner, F. Schved, H. Weisslowicz (1994)
Factors that interact with the antibacterial action of thyme essential oil and its active constituents.The Journal of applied bacteriology, 76 6
P. Kotzekidou, J. Bloukas (1996)
Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham.Meat science, 42 3
E. Drosinos, R. Board (1994)
Metabolic activities of pseudomonads in batch cultures in extract of minced lamb.The Journal of applied bacteriology, 77 6
L. Axelsson, S. Salminen (1993)
Lactic acid bacteria: classification and physiology.
K. Lambropoulou, E. Drosinos, G. Nychas (1996)
The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 degrees C.International journal of food microbiology, 30 3
J. Baranyi, T. Roberts, P. McClure (1993)
A non-autonomous differential equation to model bacterial growth.Food Microbiology, 10
E. Tsigarida, P. Skandamis, G. Nychas (2000)
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 °CJournal of Applied Microbiology, 89
N. Paster, M. Menasherov, U. Ravid, Benjamin Juven (1995)
Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain.Journal of food protection, 58 1
R. Boers, K. Dijkmann, G. Wijngaards (1994)
Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork: Relevance of intrinsic factors.Meat science, 37 1
C. Gill, K. Newton (1977)
The development of aerobic spoilage flora on meat stored at chill temperatures.The Journal of applied bacteriology, 43 2
E. Drosinos, R. Board (1995)
Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonadsFood Microbiology, 12
J. Jay, S. Margitic (1981)
Incidence of Yeasts in Fresh Ground Beef and Their Ratios to BacteriaJournal of Food Science, 46
C. Tassou, E. Drosinos, G. Nychas (1996)
Inhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or Air.Journal of food protection, 59 1
E. Blickstad (1983)
Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperaturesApplied and Environmental Microbiology, 46
N. Paster, B. Juven, E. Shaaya, M. Menasherov, R. Nitzan, H. Weisslowicz, U. Ravid (1990)
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteriaLetters in Applied Microbiology, 11
R. Dainty, C. Hibbard (1983)
Precursors of the major end products of aerobic metabolism of Brochothrix thermosphactaJournal of Applied Microbiology, 55
I. Manou, L. Bouillard, Michel Devleeschouwer, André Barel (1998)
Evaluation of the preservative properties of Thymus vulgaris essential oil in topically applied formulations under a challenge testJournal of Applied Microbiology, 84
P. Skandamis, G. Nychas (2000)
Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil ConcentrationsApplied and Environmental Microbiology, 66
Borch Borch, Molin Molin (1989)
The aerobic growth and product formation of Lactobacillus , Leuconostoc , Brochothrix , and Carnobacterium in batch culturesApplied Microbiology and Biotechology, 30
Aureli P. (1992)
344Journal of Food Protection, 55
P. Skandamis, E. Tsigarida, G. Nychas (2000)
Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oilWorld Journal of Microbiology and Biotechnology, 16
Aureli Aureli, Costantini Costantini, Zolea Zolea (1992)
Antimicrobial activity of some plant essential oils against Listeria monocytogenesJournal of Food Protection, 55
E. Drosinos, R. Board (1995)
Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 °CInternational Journal of Food Microbiology, 26
(1983)
Spectrophotometric assay using o-phthadialdehyde
Law Law, Kolstad Kolstad (1983)
Proteolytic systems in lactic acid bacteriaAntonie Van Leeuwenhoek, 49
(1986)
Microbial spoilage indicators and metabolites
C. Tassou, K. Koutsoumanis, G. Nychas (2000)
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oilFood Research International, 33
G. Nychas, A. Robinson, R. Board (1991)
Microbiological and physico-chemical evaluation of ground beef from retail shopsFleischwirtschaft, 71
R. Dainty, F. Hofman (1983)
The influence of glucose concentration and culture incubation time on end-product formation during aerobic growth of Brochothrix thermosphactaJournal of Applied Microbiology, 55
G. Nychas (1995)
Natural antimicrobials from plants
V. Marshall (1992)
Inoculated ecosystems in a milk environmentJournal of Applied Microbiology, 73
E. Borch, H. Berg, O. Holst (1991)
Heterolactic fermentation by a homofermentative Lactobacillus sp. during glucose limitation in anaerobic continuous culture with complete cell recycleJournal of Applied Microbiology, 71
B. Ouattara, R. Simard, R. Holley, G. Piette, A. Bégin (1997)
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms.International journal of food microbiology, 37 2-3
A. Harden
Bacterial MetabolismNature, 126
G. Nychas, E. Drosinos, R. Board (1998)
Chemical changes in stored meat
R. Schmitt, W. Schmidt-Lorenz (1992)
Degradation of amino acids and protein changes during microbial spoilage of chilled unpacked and packed chicken carcassesLebensmittel-Wissenschaft & Technologie, 25
Aims: This study aimed to determine the combined effect of packaging (air, modified atmosphere) with or without the addition of essential oil not only on the selection of microbial association of meat but also to determine any significant difference in microbial metabolites produced from the prevailing bacteria. Methods and Results: Samples of minced meat were mixed with different concentration of oregano essential oil (0, 0·05, 0·5 and 1% v/w) and packed under aerobic or with modified atmosphere (Mixed Gas Modified Atmosphere – MGMA, 40% CO2/30% N2/30% O2; or CO2 Modified Atmosphere – COMA, 100% CO2) and stored at 5°C. In all packaging conditions, only concentrations of 0·5% and 1% oregano oil were effective. Inhibition was evident in the order air < MGMA < COMA. Oregano essential oil delayed glucose and lactate consumption aerobically as well as under MGMA. pH changes were also evident. Furthermore, proteolysis was significantly inhibited in aerobically stored samples, and so was the production of acetate under MAP. Similar results were obtained for the other organic acids eluted from HPLC column. Conclusions: Oregano essential oil delayed microbial growth and suppressed the final counts of the spoilage micro‐organisms. It also caused a pronounced alteration in the physico‐chemical properties of the minced meat. Significance and Impact of the Study: Microbial analysis alone as spoilage index may misrepresent the effect of a hurdle such as essential oils on spoilage.
Journal of Applied Microbiology – Wiley
Published: Dec 1, 2001
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.