ISSN: 0973-7510
E-ISSN: 2581-690X
Food borne pathogenic bacteria gradually proliferates in meat products during refrigeration storage and deteriorates the food quality. Biopreservatives such as essential oils have capability to prevent the growth of food borne pathogenic bacteria and protects the food from spoilage. Therefore a research was undertaken to study the antimicrobial effect of essential oil coated edible film against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. The levels of essential oil against above test bacteria were optimized on the basis of minimal inhibitory concentration (MIC). In order to assess this, tube dilution method was followed for each essential oil and their combinations. On the basis of experiments, it was found that combination of oregano and thyme essential oil @ 0.02% and 0.03%, respectively showed antibacterial effect against different test bacteria. The results of disc diffusion test revealed that a combined concentration of 0.10% oregano and 0.15% thyme essential oil coated on carrageenan edible film effectively inhibits the growth Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes.
Biopreservatives, essential oils, edible film,minimum inhibitory concentration, Tube dilution method, disc diffusion test
© The Author(s) 2015. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.