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. 2021 Oct 12;10(10):2418. doi: 10.3390/foods10102418

Table 1.

Application of plant-derived preservatives for the inhibition of spoilage bacteria or food-borne pathogens in meat and meat products.

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]