Inhibition of Listeria monocytogenes and Yersinia enterocolitica in minced beef by naturally occurring antimicrobial

Abstract

The inhibitory effects of some plant extracts such as rosemary, thyme and garlic applied to minced beef were determined on L. monocytogenes and Y. enterocolitica at concentrations 10⁵ cfu/g and 6×10⁵ cfu/g, respectively and stored at 5^oC for 16 days. The results showed that L. monocytogenes was more sensitive to rosemary and garlic extracts than Y. enterocolitica. The application of rosemary and garlic extracts to minced beef was found to significantly reduce (P< 0.05) the L. monocytogenes at 4th, 8th, 12th and 16th days, whereas the thyme reduced it only at 4th day as compared to pretreatment and control group. Rosemary and garlic extracts were effective at inhibiting growth of Y. enterocolitica at 4th and 8th days, while thyme can significantly reduced it at 12th and 16th days as compared to pretreatment and control groups.