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

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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Main Authors: Mariana Pimentel-González, Arícia Possas, Antonio Valero, Eduardo Sánchez-García, José Rodríguez-Rodríguez, Sandra Castillo
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Applied Sciences
Subjects:
thermal inactivation
predictive microbiology
foodborne pathogens
food safety
hurdle technology
natural antimicrobials
Online Access:https://www.mdpi.com/2076-3417/15/11/6164
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