The Effects of <i>Satureja hortensis</i> L. Essential Oil on the Growth and Survival of <i>Salmonella typhimorium</i> in Minced Poultry Meat During Refrigerated Storage

Abstract

Background: Food products and in particular meat are regarded as one of the main sources of Salmonella genus bacteria; accordingly, researchers' attention has recently been drawn to the use of natural preservatives to increase shelf-life and eliminate food-related diseases. The present study was conducted to investigate the effect of Satureja hortensis L. (Summer savory plant) essential oil on the growth of Salmonella typhimorium in poultry meat. Methods: In the present study, the effects of different concentrations of Summer savory essential oil (0, 100 ppm, 200 ppm, 400 ppm, and 800 ppm) alone and with 1% sodium chloride on the growth and survival of Salmonella typhimorium in refrigerated minced poultry meat were assessed on days zero, three, five and seven. Results: Summer savory essential oil significantly reduced Salmonella count compared to control group (P < 0.05). Savory significantly reduced Salmonella count as the storage days of minced meat increased (P < 0.05). However, this effect on Salmonella count in the presence of 1% sodium chloride did not significantly intensify (P > 0.05). Conclusions: The results showed that Summer savory essential oil has antimicrobial properties, and it can be used as a natural preservative for increasing shelf-life of meat and meat products.