Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content

Detalhes bibliográficos
Autor(a) principal: Dias, Nayane Aparecida Araújo
Data de Publicação: 2022
Outros Autores: Pinelli, Juliana Junqueira, Silva, Monique Suela, Isidoro , Silas Rodrigo, Martins, Heloísa Helena de Abreu, Gonçalves, Michelle Carlota, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31106
Resumo: The effects of additioning essential oil mixtures and reducing the sodium nitrite content (75 ppm) on Clostridium difficile inoculated in mortadellas and on the product’s technological characteristics were evaluated. 15 essential oils were tested preliminarily, but only four were selected. The minimum bactericidal concentrations found were 1.2 % for Ocimum basilicum, 0.3 % for Origanum vulgare and for Thymus vulgaris and 0.15 % for Litsea cubeba. There wasn`t significant difference in viable cell growth between treatments and the control; however, there was an increase in viable cells of approximately 2.5 log10 MPN/g after the fifth day. Combinations of oils didn`t prevent sporulation, however a synergistic effect was observed in vitro. There was a reduction in pH during storage and a greater amount of residual nitrite for the F1 treatment (Origanum vulgare (0.2 %); Thymus vulgaris (0.05 %) and Litsea cubeba (0.025 %), with 10.23 ppm, and reduction of residual nitrite during the storage period from 18.75 ppm on the first day of storage to 5.11 ppm on the last. No significant changes were observed in the technological characteristics of the product with the analyzed treatments.
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spelling Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite contentViabilidad de Clostridium difficile en mortadela acrescida de aceites esenciales y reducido contenido de nitrito de sodioViabilidade de Clostridium difficile em mortadella adicionada de óleos essenciais e conteúdo reduzido de nitrito de sódioAceites esencialesAditivos naturalesClostridium difficileProducto cárnicoSeguridad alimentaria.Aditivos naturaisClostridium difficileÓleos essenciaisProduto cárneoSegurança alimentar.Clostridium difficileEssential oilsFood safetyMeat productNatural additives.The effects of additioning essential oil mixtures and reducing the sodium nitrite content (75 ppm) on Clostridium difficile inoculated in mortadellas and on the product’s technological characteristics were evaluated. 15 essential oils were tested preliminarily, but only four were selected. The minimum bactericidal concentrations found were 1.2 % for Ocimum basilicum, 0.3 % for Origanum vulgare and for Thymus vulgaris and 0.15 % for Litsea cubeba. There wasn`t significant difference in viable cell growth between treatments and the control; however, there was an increase in viable cells of approximately 2.5 log10 MPN/g after the fifth day. Combinations of oils didn`t prevent sporulation, however a synergistic effect was observed in vitro. There was a reduction in pH during storage and a greater amount of residual nitrite for the F1 treatment (Origanum vulgare (0.2 %); Thymus vulgaris (0.05 %) and Litsea cubeba (0.025 %), with 10.23 ppm, and reduction of residual nitrite during the storage period from 18.75 ppm on the first day of storage to 5.11 ppm on the last. No significant changes were observed in the technological characteristics of the product with the analyzed treatments.Se evaluaron los efectos de la adición de mezclas de aceites esenciales y la reducción del contenido de nitrito de sodio (75 ppm) sobre Clostridium difficile inoculado en mortadelas y sobre las características tecnológicas del producto. De los 15 aceites esenciales testados previamente, solamente cuatro fueron seleccionados.  Las concentraciones bactericidas mínimas encontradas fueron de 1,2 % para Ocimum basilicum, 0,3 % para Origanum vulgare y para Thymus vulgaris y 0,15 % para Litsea cubeba. No hubo diferencias significativas en el crecimiento de células viables entre los tratamientos y el control; sin embargo, hubo un aumento de células viables de aproximadamente 2,5 log10 NMP/g después del quinto día. Las combinaciones de aceites no impidieron la esporulación, pero efecto sinergico fue observado en analises in vitro. Hubo una reducción del pH durante el almacenamiento y una mayor cantidad de nitrito residual para el tratamiento F1 (Origanum vulgare (0,2 %); Thymus vulgaris (0,05 %) y Litsea cubeba (0,025 %), con 10,23 ppm, y una reducción del nitrito residual durante el período de almacenamiento de 18,75 ppm en el primer día de almacenamiento a 5,11 ppm en el último. No se observó ningún cambio significativo en las características tecnológicas del producto para los tratamientos analizados.Foram avaliados os efeitos da adição de misturas de óleos essenciais e a redução do teor de nitrito de sódio (75 ppm) em mortadelas inoculadas com Clostridium difficile, bem como as características tecnológicas do produto. 15 óleos essenciais foram testados anteriormente, mas apenas quatro foram selecionados. As concentrações bactericidas mínimas encontradas foram de 1,2% para Ocimum basilicum, 0,3% para Origanum vulgare e Thymus vulgaris e 0,15% para Litsea cubeba. Não houve diferença significativa no crescimento de células viáveis entre os tratamentos e o controle; contudo, houve um aumento nas células viáveis de aproximadamente 2.5 log10 NMP/g após o quinto dia. As combinações de óleos não impediram a esporulação, no entanto efeito sinergístico foi observado nas análises in vitro. Houve uma redução no pH durante o armazenamento e maior quantidade de nitrito residual no tratamento F1 (Origanum vulgare (0,2%); Thymus vulgaris (0,05%) e Litsea cubeba (0,025%), com 10,23 ppm, e redução de nitrito residual durante o período de armazenamento de 18,75 ppm no primeiro dia de armazenamento para 5,11 ppm no último. Nenhuma mudança significativa foi observada nas características tecnológicas do produto para os tratamentos analisados.Research, Society and Development2022-07-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3110610.33448/rsd-v11i9.31106Research, Society and Development; Vol. 11 No. 9; e22111931106Research, Society and Development; Vol. 11 Núm. 9; e22111931106Research, Society and Development; v. 11 n. 9; e221119311062525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/31106/27075Copyright (c) 2022 Nayane Aparecida Araújo Dias; Juliana Junqueira Pinelli; Monique Suela Silva; Silas Rodrigo Isidoro ; Heloísa Helena de Abreu Martins; Michelle Carlota Gonçalves; Eduardo Mendes Ramos; Roberta Hilsdorf Piccolihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDias, Nayane Aparecida Araújo Pinelli, Juliana Junqueira Silva, Monique SuelaIsidoro , Silas RodrigoMartins, Heloísa Helena de AbreuGonçalves, Michelle Carlota Ramos, Eduardo Mendes Piccoli, Roberta Hilsdorf 2022-07-21T12:36:16Zoai:ojs.pkp.sfu.ca:article/31106Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:35.056523Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
Viabilidad de Clostridium difficile en mortadela acrescida de aceites esenciales y reducido contenido de nitrito de sodio
Viabilidade de Clostridium difficile em mortadella adicionada de óleos essenciais e conteúdo reduzido de nitrito de sódio
title Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
spellingShingle Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
Dias, Nayane Aparecida Araújo
Aceites esenciales
Aditivos naturales
Clostridium difficile
Producto cárnico
Seguridad alimentaria.
Aditivos naturais
Clostridium difficile
Óleos essenciais
Produto cárneo
Segurança alimentar.
Clostridium difficile
Essential oils
Food safety
Meat product
Natural additives.
title_short Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
title_full Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
title_fullStr Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
title_full_unstemmed Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
title_sort Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content
author Dias, Nayane Aparecida Araújo
author_facet Dias, Nayane Aparecida Araújo
Pinelli, Juliana Junqueira
Silva, Monique Suela
Isidoro , Silas Rodrigo
Martins, Heloísa Helena de Abreu
Gonçalves, Michelle Carlota
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author_role author
author2 Pinelli, Juliana Junqueira
Silva, Monique Suela
Isidoro , Silas Rodrigo
Martins, Heloísa Helena de Abreu
Gonçalves, Michelle Carlota
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Dias, Nayane Aparecida Araújo
Pinelli, Juliana Junqueira
Silva, Monique Suela
Isidoro , Silas Rodrigo
Martins, Heloísa Helena de Abreu
Gonçalves, Michelle Carlota
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
dc.subject.por.fl_str_mv Aceites esenciales
Aditivos naturales
Clostridium difficile
Producto cárnico
Seguridad alimentaria.
Aditivos naturais
Clostridium difficile
Óleos essenciais
Produto cárneo
Segurança alimentar.
Clostridium difficile
Essential oils
Food safety
Meat product
Natural additives.
topic Aceites esenciales
Aditivos naturales
Clostridium difficile
Producto cárnico
Seguridad alimentaria.
Aditivos naturais
Clostridium difficile
Óleos essenciais
Produto cárneo
Segurança alimentar.
Clostridium difficile
Essential oils
Food safety
Meat product
Natural additives.
description The effects of additioning essential oil mixtures and reducing the sodium nitrite content (75 ppm) on Clostridium difficile inoculated in mortadellas and on the product’s technological characteristics were evaluated. 15 essential oils were tested preliminarily, but only four were selected. The minimum bactericidal concentrations found were 1.2 % for Ocimum basilicum, 0.3 % for Origanum vulgare and for Thymus vulgaris and 0.15 % for Litsea cubeba. There wasn`t significant difference in viable cell growth between treatments and the control; however, there was an increase in viable cells of approximately 2.5 log10 MPN/g after the fifth day. Combinations of oils didn`t prevent sporulation, however a synergistic effect was observed in vitro. There was a reduction in pH during storage and a greater amount of residual nitrite for the F1 treatment (Origanum vulgare (0.2 %); Thymus vulgaris (0.05 %) and Litsea cubeba (0.025 %), with 10.23 ppm, and reduction of residual nitrite during the storage period from 18.75 ppm on the first day of storage to 5.11 ppm on the last. No significant changes were observed in the technological characteristics of the product with the analyzed treatments.
publishDate 2022
dc.date.none.fl_str_mv 2022-07-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31106
10.33448/rsd-v11i9.31106
url https://rsdjournal.org/index.php/rsd/article/view/31106
identifier_str_mv 10.33448/rsd-v11i9.31106
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31106/27075
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 9; e22111931106
Research, Society and Development; Vol. 11 Núm. 9; e22111931106
Research, Society and Development; v. 11 n. 9; e22111931106
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052715543560192

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