EFFECT OF ESSENTIAL OILS ON MULTIDRUG RESISTANT GRAM-NEGATIVE BACTERIA
In: Slovenian Veterinary Research, Jg. 60 (2023), Heft 25-Suppl
Online
academicJournal
Zugriff:
Obtaining healthy food, free from chemical or synthetic additives, is a major challenge. In this study, we developed a preservation method using essential oils and evaluated their effect on multidrug resistant pathogenic Gram-negative bacteria. Different concentrations (1%,0.1%,0.17% and 0.35%) of Thyme oil and black seed oil were employed in this study against pathogenic E. coli and A. hydrophila in soft cheese. The used oils at a concentration of 0.1% through dipping method resulted in accepted color and odor, little effect on flavor and normal texture and appearance, while 0.1% during inoculation had the same effect as in dipping method except moderate odor. Thyme oil had the highest reduction rate in case of 1% dipping and 0.17% inoculation on A. hydrophila, while against E. coli it was found that 0.17% inoculation and 0.35% of the dipping method had the highest reduction effect. Thyme essential oil seems to be a suitable natural food preservative alternative.
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EFFECT OF ESSENTIAL OILS ON MULTIDRUG RESISTANT GRAM-NEGATIVE BACTERIA
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Autor/in / Beteiligte Person: | Makkia, Dalia ; Bahout, Ali ; Bayoumi, Mohamed A. ; Alnakip, Mohamed E. ; Moustafa, Adel H. |
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Zeitschrift: | Slovenian Veterinary Research, Jg. 60 (2023), Heft 25-Suppl |
Veröffentlichung: | University of Ljubljana Press (Založba Univerze v Ljubljani), 2023 |
Medientyp: | academicJournal |
ISSN: | 1580-4003 (print) ; 2385-8761 (print) |
DOI: | 10.26873/SVR-1574-2022 |
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