Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 13º Simpósio Latino Americano de Ciência de Alimentos

The contamination by Salmonella spp. in aviarist products is pushing the use of essential oils (EOs) as an alternative for resistance to conventional antimicrobials. Therefore antimicrobial action of oregano EO was evaluated facing to SH in chicken meat artificially contaminated with sip SH 212. The meat was portioned in 2g and exposed to UV light for 15’ for contamination reduction. Then negative control was performed, where the samples were contaminated with SH or immersed in AP 0,1%. After setting, the samples were immersed for 10’ in 18ml of oregano EO in concentration higher than minimum inhibitory concentration (0,48 µL.mL-1) defined in preliminary tests. After the treatments it was incubated in 4±1°C and 12±1°C aiming to mimic distribution gondola temperature in retail and cutting rooms of aviarist refrigerators respectively in the periods of 0, 1, 3 and 5 days. After each period SH counts were quantified by drop plate method. There was reduction in SH counts after the action of EO at all contact times and temperatures. The controls at 12°C it is observed SH exponential multiplication among the day 0 and the 5th day (p<0.05). At 4°C it was verified that this behavior was repeated, but with lower microbial load. We got significant reductions after 1 day of contact with EO, with reductions of 3,16 log10UFC/g. In the storage EO decrease its antimicrobial capacity at 12°C that allowed remaining SH multiplication. With this we state that 4°C it is the best temperature of EO action because it is associated with cooling temperature action. The oregano EO presented action facing SH as well as reduced its counts in different temperatures and contact times with chicken meat.