Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets

• Published in: Food science & technology 2013-09, Vol.53 (1), p.94-99
• Main Authors: Khanjari, A., Karabagias, I.K., Kontominas, M.G.
• Format: Article
• Language: English
• Subjects: antimicrobial properties; Aroma and flavouring agent industries; Biological and medical sciences; breast meat; Chicken fillets; chickens; Chitosan; Control of L. monocytogenes; essential oils; fillets; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; inoculum; Listeria monocytogenes; oregano; Oregano essential oil; Origanum; packaging; raw chicken meat; shelf life; Shelf life extension
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2013.02.012

The combined effect of 1 g/100 ml N,O-carboxymethyl chitosan (NOCC) and 1% oregano essential oil (OEO) dip for the control of Listeria monocytogenes and shelf life extension of chicken breast fillets was investigated. L. monocytogenes was inoculated in chicken breast meat at 103 and 105 cfu/g. Samples were packaged aerobically and stored at 4 °C for a period up to 14 days. Results showed that total viable count (TVC) exceeded 7 log cfu/g after day 6 and 10 for control samples and samples treated with OEO respectively. Samples treated with either NOCC or OEO plus NOCC never reached 7 log cfu/g throughout storage. NOCC had a substantially stronger antimicrobial effect as compared to OEO. A 1.2 and 2.8 log cfu/g reduction in L. monocytogenes (low inoculum) in comparison to control samples was recorded for the OEO and NOCC treated samples respectively after 14 day of storage. Respective values for the high Listeria inoculum were 1.5 and 3.3 log cfu/g. Complete inhibition of L. monocytogenes was achieved for the combination OEO plus NOCC as early as day 2 and 4 of storage for the low and high inoculum samples respectively. ► Shelf life extension of chicken fillets by 6 days using OEO and NOCC. ► Inhibition of L. monocytogenes (low inoculum) using OEO plus NOCC after 2 days. ► Inhibition of L. monocytogenes (high inoculum) using OEO plus NOCC after 4 days. ► Synergistic effect of OEO and NOCC.