Browse > Article

Effectiveness of Antimicrobial Starch Coating Containing Thyme Oil against Salmonella, Listeria, Campylobacter, and Pseudomonas on Chicken Breast Meat  

Goswami, Namita (Department of Food Science, University of Manitoba)
Han, Jung-Hoon (Frito Lay Inc.)
Holley, Richard A. (Department of Food Science, University of Manitoba)
Publication Information
Food Science and Biotechnology / v.18, no.2, 2009 , pp. 425-431 More about this Journal
Abstract
Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.
Keywords
chicken meat; food-borne pathogen; natural antimicrobial coating; edible coating; thyme oil;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
  • Reference
1 Mehyar G, Blank G, Han JH, Hydamaka A, Holley RA. Effectiveness of trisodium phosphate, lactic acid, and commercial antimicrobials against pathogenic bacteria on chicken skin. Food Protect. Trends 25: 351-362 (2005)
2 Janes ME, Kooshesh S, Johnson MG. Control of Listeria monocytogenes on the surface of refrigerated, ready-to-eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. J. Food Sci. 67: 2754-2757 (2002)   DOI   ScienceOn
3 Smith PA, Stewart J, Fyfe L. The potential application of plant essential oils as natural food preservations in soft cheese. Food Microbiol. 18: 463-470 (2001)   DOI   ScienceOn
4 Smith DP, Cason JA, Berrang ME. Effect of fecal contamination and cross-contamination on numbers of coliform, Esherichia coli, Campylobacter, and Salmonella on immersion-chilled broiler carcasses. J. Food Protect. 68: 1340-1345 (2005)   DOI   PUBMED
5 Suhr KI, Nielson PV. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. J. Appl. Microbiol. 94: 665-674 (2003)   DOI   ScienceOn
6 Gennadios A, Hanna MA, Kurth LB. Application of edible coatings on meats, poultry, and seafoods: A review. Lebensm. -Wiss. Technol. 30: 337-350 (1997)   DOI   ScienceOn
7 Natrajan N, Sheldon BW. Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation. J. Food Protect. 63: 1268-1272 (2000)   DOI   PUBMED
8 Mehyar GF, Han JH, Holley RA, Blank G, Hydamaka AW. Suitability of pea starch and calcium alginate as antimicrobial coatings on chicken skin. Poultry Sci. 87: 386-393 (2007)
9 Han JH, Seo GH, Park IM, Kim GN, Lee DS. Physical and mechanical properties of pea starch edible films containing beeswax emulsions. J. Food Sci. 71: E290-E296 (2006)   DOI   ScienceOn
10 Uyttendaele M, Baert K, Ghafir Y, Daube G, De Zutter L, Herman L, Dierick K, Pierard D, Dubois JJ, Horion B, Debevere J. Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium. Int. J. Food Microbiol. 111: 149-163 (2006)   DOI   ScienceOn
11 Friedman M, Henika PR, Mandrell RE. Bactericidal activities of plant essential oils and some of their constituents against Campylobacter jejuni, E. coli, Listeria monocytogenes, and Salmonella Typhimurium. J. Food Protect. 65: 1545-1560 (2002)   DOI   PUBMED
12 Friedman M, Henika PR, Levin CE, Mandrell RE. Antimicrobial wine formulations active against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica. J. Food Sci. 71:M245-M251 (2006)   DOI   ScienceOn
13 Natrajan N, Sheldon BW. Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin. J. Food Protect. 63: 1189-1196 (2000)   DOI   PUBMED
14 Han JH. Antimicrobial packaging systems. pp. 80-107. In: Innovations in Food Packaging. Han JH (ed). Elsevier Academic Press, Oxford, UK (2005)
15 Sasso M, Culici M, Brega PC, Guffanti EE, Mucci M. Thymol:Inhibitory activity on Escherichia coli and Staphylococcus aureus adhesion to human vaginal cells. J. Essent. Oil Res. 18: 455-461 (2006)   DOI   ScienceOn
16 Smith DP, Northcutt JK, Musgrove MT. Microbiology of contaminated or visibly clean broiler carcasses processed with an inside-outside bird washer. Int. J. Poultry Sci. 4: 955-958 (2005)   DOI
17 Han JH. Antimicrobial food packaging. pp. 50-70. In: Novel Food Packaging Techniques. Ahvenainen R (ed). Woodhead Publishing Ltd., Cambridge, UK (2003)
18 Burt S. Essential oils: Their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 94: 223-253 (2004)   DOI   PUBMED   ScienceOn
19 Kaloustian J, Abou L, Mikail C, Amiot MJ, Portugal H. Southern French thyme oils: Chromatographic study of chemotypes. J. Sci. Food Agr. 85: 2437-2444 (2005)   DOI   ScienceOn
20 Debeaufort F, Quezada-Gallo J, Voilley A. Edible films and coatings: Tomorrow's packaging: A review. Crit. Rev. Food Sci. 38:299-313 (1998)   DOI   ScienceOn
21 Singh A, Singh RK, Bhunia AK, Singh N. Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. Lebensm. -Wiss. Technol. 36: 787-794 (2003)   DOI   ScienceOn
22 Youdim KA, Deans SG, Finlayson HJ. The antioxidant properties of thyme (Thymus zygis L.) essential oil: An inhibitor of lipid peroxidation and a free radical scavenger. J. Essent. Oil Res. 14:210-215 (2002)   DOI   ScienceOn
23 Cagri A, Ustunol Z, Ryser ET. Antimicrobial edible films and coatings. J. Food Protect. 67: 833-848 (2004)   DOI   PUBMED
24 Holley RA, Patel D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22: 273-292 (2005)   DOI   ScienceOn