Table 1.
Sources | Forms | Addition Conditions |
Meat and Meat Products | Storage Conditions |
Target Microorganisms | Antimicrobial Activities |
References |
---|---|---|---|---|---|---|---|
Rosemary | Ethanol extract | 45% | Beef | 4 °C for 9 d | Listeria monocytogenes | 2 log CFU/g | [43] |
Essential oil | 5 mg/mL | Chicken | 18 °C for 24 h |
Salmonella Enteritidis Coliform Total viable counts Lactic acid bacteria Anaerobic bacteria |
1 log CFU/g 1.75 log CFU/g 0.87 log CFU/g 1.05 log CFU/g 1.28 log CFU/g |
[44] | |
Essential oil | 0.2% with modified atmosphere packaging | Poultry fillet | 4 °C for 1 d | Listeria monocytogenes | 0.1 log CFU/g | [45] | |
Sage | Essential oil | 0.1% | Mechanically separated chicken meat | −18 °C for 9 months | Total viable counts Psychrotrophic bacteria Enterobacteriaceae Coliform Enterococcus spp. |
0.5 log CFU/g 0.2 log CFU/g 0.9 log CFU/g 1.5 log CFU/g 1.6 log CFU/g |
[46] |
Essential oil | 0.625% | Sous-vide cook-chill beef | 2 °C for 28 d 8 °C for 28 d |
Listeria monocytogenes | 1 log CFU/g 1 log CFU/g |
[47] | |
Thyme | Essential oil | 0.95% with 1% powdered beet juice | Meat sausage | 4 °C for 15 d |
Staphylococcus spp. Aerobic mesophilic bacteria |
2.69 log CFU/g 4.41 log CFU/g |
[48] |
Essential oil | 1% with lemon juice and 0.5% Yucca schidigera extract | Raw chicken breast | immersed at 22 °C for 8 h | Salmonella enteritica | 3–4 log CFU/g | [49] | |
Essential oil | 1% encapculated with casein and maltodextrin | Hamburger-like meat products | 4 °C for 14 d | Escherichia coli | 23 MPN/g | [50] | |
Oregano | Essential oil | Addition 1% | Black wildebeest muscle | 2.6 ± 0.6 °C for 3 d | Total viable counts Lactic acid bacteria |
1.4 log CFU/g | [51] |
Essential oil | 0.2% with 0.5% caprylic acid and 0.1% of citric acid | Minced beef | 3 °C for 10 d | Lactic acid bacteria Psychrotrophic bacteria Listeria monocytogenes |
1.5 log CFU/g 2.5 log CFU/g 2.5 log CFU/g |
[52] | |
Essential oil | 3 mL for filter paper | Beef | dried at 55 °C for 6 h |
Salmonella Enteritidis Escherichia coli |
4.79 log CFU/g 4.68 log CFU/g |
[53] | |
Chestnut | Inner shell extract |
1 mg/mL | Chicken | 4 °C for 4 d | Campylobacter jejuni | 3 log CFU/g | [54] |
Leaf extract | 1000 mg/kg | Beef patties | 2 ± 1 °C for 18 d | Lactic acid bacteria Pseudomonas spp. |
0.37 log CFU/g 0.33 log CFU/g |
[55] | |
Grapefruit seed extract | Commercial product (Citricidal®) |
200 ppm | Chicken | 19 and 25 °C for 9.5 h | Clostridium perfringens | Bacteriostatic effect | [56] |
Commercial product (DF-100) |
Active film of GSE (80 mg/m2) with cinnamaldehyde (200 mg/m2) and nisin (60 mg/m2) | Beef | 4 °C for 28 d | Psychrotrophic bacteria Anaerobic bacteria Listeria monocytogenes Staphylococcus aureus Campylobacter jejuni |
1–2 log CFU/g 1–2 log CFU/g 4.7 log CFU/g 0.81 log CFU/g 3.1 log CFU/g |
[57] | |
Cinnamon | Essential oil | 5.0% | Ground beef | –18 °C for 60 d 0 and 8 °C for 7 d |
Listeria monocytogenes | 3.5–4.0 log CFU/g 3.5–4.0 log CFU/g |
[58] |
Essential oil | 0.6% with chitosan edible coating under modified atmosphere packaging | Roast duck slice | 2 ± 2 °C for 14 d 2 ± 2 °C for 14 d 2 ± 2 °C for 7 d |
Total viable count Enterobacteriaceae Lactic acid bacteria |
1 log CFU/g 1 log CFU/g 0.75 log CFU/g |
[59] | |
Turmeric | Powder | 1% | Chicken breast meat | 4 °C for 48 h | Escherichia coli | 0.2 log CFU/g | [60] |
Powder | 3% with 2 kGy of gamma irradiation | Chicken meat | 4 °C for 14 d | Total viable counts Coliform |
Bactericidal effect | [61] | |
Residue using supercritical fluid extraction and pressurized liquid extraction | 5% with edible coating using starch and bovine gelatin | Frankfurter sausage | 5 °C for 20 d | Total viable counts Lactic acid bacteria Psychrotrophic bacteria |
2.21 log CFU/g 1.01 log CFU/g 1.65 log CFU/g |
[62] | |
Plant-derived antimicrobial peptides |
Leg1 from Chickpea legumin | 125 µM 15.6 µM |
Raw pork | 37 °C for 16 h |
Escherichia coli
Bacillus subtilis |
Bactericidal effect | [63] |
11SGP from Pea | 400 µg/g | Raw buffalo meat | 4 °C for 15 d | Total viable counts Psychrophilic bacteria |
1.60 log CFU/g 1.10 log CFU/g |
[64] | |
RBAH from Red kidney bean | 400 µg/g | Raw buffalo meat | 4 °C for 15 d | Total viable counts Psychrophilic bacteria |
1.94 log CFU/g 1.47 log CFU/g |
[64] |