Enhancing the shelf life of fresh minced meat with Thymus pallescens and Origanum floribundum essential oils: antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium
July 9, 2025
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| Article Title: | Enhancing the shelf life of fresh minced meat with Thymus pallescens and Origanum floribundum essential oils: antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium |
| Authors: | Ichalal K., Souagui S., Chikhoune A., Hazzit M., Khaled Khodja Y., Bachir-Bey M. |
| Affiliation: | Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Département du Tronc Commun, 06000 Bejaia, Algeria Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000, Bejaia, Algérie Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire d’Ecologie Microbienne (LEM), 06000 Bejaia, Algeria Département de Technologie Alimentaire, Ecole Nationale Supérieure d’Agronomie, El Harrach (ENSA), Algiers, Algeria. Laboratory of Exploration and Valorization of Steppe Ecosystems, Faculty of Natural Sciences and Life, University of Djelfa, Djelfa, Algeria Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria |
| Abstract: | The use of natural antimicrobial substances enhances food shelf life, safety, and marketability. This study evaluates the antimicrobial efficacy of essential oils (EOs) from two Algerian plants, Thymus pallescens (TP) and Origanum floribundum (OF), against Staphylococcus aureus and Salmonella Typhimurium and their potential as natural preservatives in minced meat. The chemical composition of TP and OF EOs was analyzed by GC-MS, revealing thymol (26.5%) and carvacrol (26.6%) as major compounds. Antimicrobial activity was assessed using disk and agar well-diffusion methods, with MIC and MBC values determined. Applied to minced meat, EOs significantly reduced total plate count and S. Typhimurium levels, especially under refrigeration. OF showed slightly higher efficacy. These findings highlight the potential of T. pallescens and O. floribundum EOs as natural food preservatives, providing an alternative to synthetic preservatives in the food industry. |
| Keywords: | minced meat preservation, Thymus pallescens, Origanum floribundum, essential oils, antimicrobial activity. |
| *Correspondence: | Mostapha Bachir-bey, University of Bejaia, Faculty of Natural and Life Sciences, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria, email: mostapha.bachirbey@univ-bejaia.dz |
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