Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica

Abdelaziz Ed-Dra, Luca Nalbone, Fouzia Rhazi Filali, Najla Trabelsi, Yassine Oulad El Majdoub, Brahim Bouchrif, Filippo Giarratana and Alessandro Giuffrida
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Abdelaziz Ed-Dra: Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Moulay Ismail University Faculty of Sciences, Zitoune, Meknes 50070, Morocco
Luca Nalbone: Department of Veterinary Science, University of Messina, Polo Universitario della Annunziata, 98168 Messina, Italy
Fouzia Rhazi Filali: Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Moulay Ismail University Faculty of Sciences, Zitoune, Meknes 50070, Morocco
Najla Trabelsi: Center of Biotechnology of Borj Cedria, LR15CBBC05 Olive Biotechnology, University of Tunis El Manar, Tunis 2050, Tunisia
Yassine Oulad El Majdoub: Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Moulay Ismail University Faculty of Sciences, Zitoune, Meknes 50070, Morocco
Brahim Bouchrif: Laboratory of Microbiology and Hygiene of Food and Water, Pasteur Institute Morocco, 1 Place Louis Pasteur, Casablanca 20100, Morocco
Filippo Giarratana: Department of Veterinary Science, University of Messina, Polo Universitario della Annunziata, 98168 Messina, Italy
Alessandro Giuffrida: Department of Veterinary Science, University of Messina, Polo Universitario della Annunziata, 98168 Messina, Italy

Sustainability, 2021, vol. 13, issue 8, 1-19

Abstract: Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC 50 of 0.29 ± 0.04 mg/mL, EC 50 of 0.74 ± 0.08 mg/mL, and RC 50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.

Keywords: Salmonella; poultry meat; thyme; antibacterial activity; food sustainability; food safety; green additives (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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