Efecto antimicrobiano del aceite esencial de canela (Cinnamomum zeylanicum) en productos cárnicos.

Abstract

The objective of this study was the compilation of information on the antibacterial effect of cinnamon essential oil in meat products. Reliable websites were used to do the research. Several studies, both in vitro and in vivo and in different concentrations: 40, 50, 60, 70 and 100%, with 24 and 72 hours; were compared with other combinations such as ginger and cloves, with 100%. Studies showed that there was antimicrobial activity reporting halos of 42.33(_-^+) 0.00 mm and 29.89 (_-^+) 0.00 mm for Staphylococcus aureus and Escherichia coli in some cases and similar data with 10 and 50% concentration of the element under study. In other investigations, levels of 10, 30, 50, 70 and 90% of cinnamon essential oil were used and it was determined the absence of salmonella from 50% and up. With the in vivo method (chickens) there was an absence from 70% of cinnamon. It was concluded in this way that the higher the concentration of cinnamon essential oil, the greater the reduction in microbial growth without presenting side effects to the meat product. It is recommended the use of cinnamon essential oil in vivo in different meat products.