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Antimicrobial effect of essential oils on the seafood spoilage micro‐organism Photobacterium phosphoreum in liquid media and fish products
Author(s) -
Mejlholm O.,
Dalgaard P.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01033.x
Subject(s) - photobacterium phosphoreum , food spoilage , antimicrobial , photobacterium , biology , fish <actinopterygii> , microbiology and biotechnology , organism , food science , bacteria , fishery , vibrio , genetics , paleontology
Aims: To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf‐life of modified atmosphere‐packed (MAP) cod fillets. Methods and Results: The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0·05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf‐life from 11–12 d to 21–26 d at 2°C. Conclusions: Oregano oil reduced the growth of P. phosphoreum and extended the shelf‐life of MAP cod fillets. Significance and Impact of the Study: Mild and natural preservation using EO can extend the shelf‐life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum .