Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products

Ole Mejlholm, Paw Dalgaard

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Aims: To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets. Methods and Results: The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d at 2degreesC. Conclusions: Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets. Significance and Impact of the Study: Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum
Original languageEnglish
JournalLetters in Applied Microbiology
Volume34
Issue number1
Pages (from-to)27-31
ISSN0266-8254
Publication statusPublished - 2002

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