Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium
Meat products are highly susceptible to contamination with <i>Listeria monocytogenes</i>, a foodborne pathogen associated with high mortality. To mitigate this risk, this study explored the use of <i>Poliomintha longiflora</i> oregano essential oil, both in its pure (PEO) and...
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2025-05-01
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| author | Mariana Pimentel-González Arícia Possas Antonio Valero Eduardo Sánchez-García José Rodríguez-Rodríguez Sandra Castillo |
| author_facet | Mariana Pimentel-González Arícia Possas Antonio Valero Eduardo Sánchez-García José Rodríguez-Rodríguez Sandra Castillo |
| author_sort | Mariana Pimentel-González |
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| description | Meat products are highly susceptible to contamination with <i>Listeria monocytogenes</i>, a foodborne pathogen associated with high mortality. To mitigate this risk, this study explored the use of <i>Poliomintha longiflora</i> oregano essential oil, both in its pure (PEO) and fractionated (FIV, fraction IV obtained at 140 °C) forms, as part of a hurdle technology combining natural antimicrobials with mild thermal treatments. In vitro thermal inactivation experiments were conducted at 52, 54, 57.5, and 63 °C using a simulated meat medium. The FIV group, characterized by 60.23% carvacrol and 21.17% thymol, exhibited significantly enhanced bactericidal activity, achieving up to 5.5 log-reductions in <i>L. monocytogenes</i> at 57.5 °C within 3 min, compared to <2 log-reductions for the control group. Inactivation kinetics were well described by the Weibull–Mafart model. The δ-values, defined as the time required to achieve a 1-log reduction in bacterial population, were consistently lower for FIV compared to the control across all tested temperatures (e.g., δ<sub>52</sub>°C = 0.64 min vs. 8.47 min for control). The estimated z-values, which represent the temperature increase required to achieve a tenfold change in δ-value, were 5.75 °C (control), 5.20 °C (PEO), and 5.00 °C (FIV), suggesting a consistent thermal sensitivity but enhanced inactivation efficacy with the essential oils. These findings suggest that fractionated oregano essential oil is a promising hurdle to shorten thermal treatments in meat products, thereby lowering <i>L. monocytogenes</i> contamination risk while preserving product quality. |
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| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Applied Sciences |
| spelling | doaj-art-cdf0c8b86c84459e86abd266d946db112025-08-20T03:46:48ZengMDPI AGApplied Sciences2076-34172025-05-011511616410.3390/app15116164Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat MediumMariana Pimentel-González0Arícia Possas1Antonio Valero2Eduardo Sánchez-García3José Rodríguez-Rodríguez4Sandra Castillo5Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Avenida Universidad s/n, Ciudad Universitaria, San Nicolás de los Garza 66455, Nuevo León, MexicoDepartment of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, SpainDepartment of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, SpainFacultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Avenida Universidad s/n, Ciudad Universitaria, San Nicolás de los Garza 66455, Nuevo León, MexicoTecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, MexicoFacultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Avenida Universidad s/n, Ciudad Universitaria, San Nicolás de los Garza 66455, Nuevo León, MexicoMeat products are highly susceptible to contamination with <i>Listeria monocytogenes</i>, a foodborne pathogen associated with high mortality. To mitigate this risk, this study explored the use of <i>Poliomintha longiflora</i> oregano essential oil, both in its pure (PEO) and fractionated (FIV, fraction IV obtained at 140 °C) forms, as part of a hurdle technology combining natural antimicrobials with mild thermal treatments. In vitro thermal inactivation experiments were conducted at 52, 54, 57.5, and 63 °C using a simulated meat medium. The FIV group, characterized by 60.23% carvacrol and 21.17% thymol, exhibited significantly enhanced bactericidal activity, achieving up to 5.5 log-reductions in <i>L. monocytogenes</i> at 57.5 °C within 3 min, compared to <2 log-reductions for the control group. Inactivation kinetics were well described by the Weibull–Mafart model. The δ-values, defined as the time required to achieve a 1-log reduction in bacterial population, were consistently lower for FIV compared to the control across all tested temperatures (e.g., δ<sub>52</sub>°C = 0.64 min vs. 8.47 min for control). The estimated z-values, which represent the temperature increase required to achieve a tenfold change in δ-value, were 5.75 °C (control), 5.20 °C (PEO), and 5.00 °C (FIV), suggesting a consistent thermal sensitivity but enhanced inactivation efficacy with the essential oils. These findings suggest that fractionated oregano essential oil is a promising hurdle to shorten thermal treatments in meat products, thereby lowering <i>L. monocytogenes</i> contamination risk while preserving product quality.https://www.mdpi.com/2076-3417/15/11/6164thermal inactivationpredictive microbiologyfoodborne pathogensfood safetyhurdle technologynatural antimicrobials |
| spellingShingle | Mariana Pimentel-González Arícia Possas Antonio Valero Eduardo Sánchez-García José Rodríguez-Rodríguez Sandra Castillo Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium Applied Sciences thermal inactivation predictive microbiology foodborne pathogens food safety hurdle technology natural antimicrobials |
| title | Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium |
| title_full | Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium |
| title_fullStr | Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium |
| title_full_unstemmed | Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium |
| title_short | Inactivation Kinetics of <i>Listeria monocytogenes</i> Applying Mild Temperatures and Fractionated Mexican Oregano Essential Oil (<i>Poliomintha longiflora</i> Gray) in a Modified Simulated Meat Medium |
| title_sort | inactivation kinetics of i listeria monocytogenes i applying mild temperatures and fractionated mexican oregano essential oil i poliomintha longiflora i gray in a modified simulated meat medium |
| topic | thermal inactivation predictive microbiology foodborne pathogens food safety hurdle technology natural antimicrobials |
| url | https://www.mdpi.com/2076-3417/15/11/6164 |
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