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Investigation of the Antibacterial Effect of Teucrium polium L. on Escherichia coli in Turkey Breast Meat
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Kimia Sahba   , Nafiseh Zamindar * , Hamid Azizimalekabadi |
| Department of Food Science and Technology, Faculty of Agriculture, Water, Food, and Nutraceuticals, Isf.C., Islamic Azad University, Isfahan, Iran |
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Abstract: |
Turkey breast meat holds a prominent position in healthy diets due to its high biological value protein, low fat content and rich micronutrient profile. However, its high water activity and near-neutral pH make it highly susceptible to rapid proliferation of spoilage and pathogenic microorganisms, particularly Escherichia coli. The present study aimed to evaluate the antibacterial efficacy of Teucrium polium L. essential oil as a natural preservative against Escherichia coli in turkey breast meat and to assess its potential for extending microbiological shelf life. Fresh samples were divided into three groups: untreated control, base marinade (3% NaCl + 0.5% lactic acid), and base marinade enriched with 800 ppm Teucrium polium essential oil. After surface inoculation with Escherichia coli, bacterial counts were monitored over 48 h of refrigerated storage at 4 °C. In vitro antibacterial activity was determined by disk diffusion and well diffusion methods, while chemical composition was analyzed using GC-MS. The essential oil exhibited strong in vitro activity, producing the largest inhibition zone at 20 (µL/mL) among tested concentrations. α-Pinene and β-pinene, identified as the predominant constituents, exerted their bactericidal effect primarily by disrupting bacterial plasma membrane integrity. Nevertheless, no statistically significant differences (p < 0.01) in Escherichia coli counts were observed among treatments within the meat matrix during the 48h. These findings indicate that, despite the pronounced in vitro antibacterial potential of Teucrium polium L. essential oil, achieving significant microbial reduction in real food systems requires optimization of concentration, contact time, application method, and implementation of advanced controlled-release technologies.
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| Keywords: Antibacterial effect, Escherichia coli, Natural preservative, Teucrium polium essential oil, Turkey meat. |
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Type of Study: Research |
Subject:
General
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