Consumption of @entity1573 meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial contamination during manufacturing, which compromises its shelf life. The flavoring and preservative activities of essential oils (EO) have been recognized and the application of these antimicrobial agents as natural active compounds in food preservation has shown promise. The aim of this study was to evaluate the effect of Ocimum basilicum and Origanum vulgare EO on @entity5125 and @entity10435 strains in artificially inoculated samples of fresh @entity1573 sausage. First, the minimal inhibitory concentration (MIC) of EO in vitro was determined. The sausage was prepared and kept at    4  C; then, the inoculation of individual bacteria was carried out. EO were added at 0.3%, 1.0% and 1.5%v/w. After 0, 5, and 24 hours, the @entity25736 ( @entity25736 ) was performed. Transmission electron microscopy (TEM) was used to view the damage caused by these EO on bacterial morphology and/or structure. Only the 1.5% concentration was effective in reducing @entity5125 . 0.3% of O. vulgare EO was able to reduce the @entity25736 /g of @entity10435 (2 log) after 5 hours trials. O. basilicum EO showed no effect on @entity10435 after 5 hours, but decreased by 2 log after 24 hours. O. vulgare EO at 1% gave a greater reduction of @entity10435 at 5 hours, increasing or maintaining this effect after 24 hours. The results confirmed the potential benefits of use EO in control of foodborne pathogens.

Essential Oils from Herbs against Foodborne Pathogens in XXXX Sausage.

@entity1573 :: ('9031', 'Species') :: ['chicken'] @entity25736 :: ('MESH:C536741', 'Disease') :: ['most probable number method', 'MPN'] @entity5125 :: ('1639', 'Species') :: ['Listeria monocytogenes', 'L. monocytogenes'] @entity10435 :: ('149539', 'Species') :: ['Salmonella Enteritidis', 'S. Enteritidis', 'Salmonella']
@entity1573 :: (9031,Species) :: ['Chicken']
