Antimicrobial effect of oregano-chitosan double coatings on Listeria monocytogenes in meat products

Date Issued
2019
Author(s)
Mojsova, Sandra; Angelovski, Ljupco; Jankuloski, Dejan; Simonovska, Jana and Velickova Elena
DOI
10.1088/1755-1315/333/1/012082
Abstract
The aim of this study was to investigate the effect of oregano and chitosan applied as
edible coatings on the chemical and microbiological properties of different type of meat
products. The main focus from the microbiological aspect was on Listeria monocytogenes as a
pathogen that can survive for a long period on this type of product and, hence, present a risk for
consumers. In vitro testing showed chemical quality after 7 and 14 days’ storage of the three
types of products was stable. Promising results were obtained for the microbial analysis,
whereby large reductions in L. monocytogenes numbers after 7 and 14 days’ storage at 4°C was
measured in the coated products. The results indicated the chitosan and oregano combination
can be an effective inhibitor of L. monocytogenes growth in chilled meat products.
Subjects

meat products, qualit...

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