Evaluación de la Actividad Antimicrobiana de los Aceites Esenciales de Orégano (Origanum vulgare l.) y Tomillo (Thymus vulgaris l.) como Potenciales Bioconservadores en Carne de Pollo..

Abstract

"This investigation deals with the anti-bacterial effect of essential oils of wild marjoram and thyme as natural preservers, to reduce the microbial load during the chicken breast storage. The methods used in the essay were inductive-deductive and scientific- experiemental. The essay microorganisms were Salmonella spp. and proteolitic ones; Sercening, Minimum Bactericidal Concentration in vivo and death time in vitro and in situ test were applicd. The Screening determined the anti-microbial activity with 100% concentrations without diluting. The minimum bactericidal concentration against the Salmonella spp. was 1.56%. the most effective in vitro treatment against Salmonella spp. was obtained with thyme essential oil in total concentration while the wild marjoram essential vil presented a minimum inhibition. In the death time, the efficacy of the anti-bacterial activity of the thyme oil was determined as it presented a significant reduction of the Salmonella spp. the in situ essays showed that the thyme essential oil in he chicken breast storage at (4*C) refrigeration temperature up to 48 hours, was the most effective treatment to reduce the bacterial contamination and the loss of meat quality characteristics, attaining a better-quality and contamination-free product. This is why it is recommended to use the thyme oil in the chicken meat as a natural alternative of the synthetic anti-bacterial products to control its contamination."