Protective effect of a natural antimicrobial against listeria monocytogenes, salmonella typhimurium and e. Coli in salchicha y mortadela

Abstract

In this work the growth of Listeria monocytogenes, Salmonella Typhimurium and E. coli (10 2 -10 3 CFU / mL) in meat products formulated with a natural antimicrobial (0.3 % and 0.65 %) containing rosemary extract was evaluated. E. coli was inoculated into sausages, while L. monocytogenes and S. Typhimurium were inoculated separately into mortadella. The products were vacuum packed and stored under refrigeration (4-5 °C). The natural antimicrobial at the doses studied reduces more than 50 % the population of E. coli and L. monocytogenes from the second week, and inhibits 100 % of the population at the highest dose for the second and third week, respectively. Only S. Typhimurium was completely inhibited at the end of the study in the products with the highest concentration of antimicrobials. Based on the results of the study, it is concluded that the natural antimicrobial inhibits the growth of pathogenic microorganisms, mainly E. coli and L. monocytogenes.