Evaluación antimicrobiana del aceite esencial de orégano (Origanum vulgare) en embutidos artesanales de porcino frente a Escherichia coli

Abstract

The main objective of the meat industries is to extend the shelf life of foods, the use of nitrates as preservatives is limited, and an alternative is sought to preserve meat derivatives. The project focused on preserving sausages by using oregano essential oil (OEO). The objective is to evaluate the antimicrobial capacity of oregano essential oil (Origanum vulgare) in artisanal pork sausages against Escherichia coli (E.coli) bacteria. For this purpose, oregano essential oil was extracted using a semiindustrial distiller, and the oil was analysed using a Bruker GC-MS chromatograph. The sample passed through a BR-5 ms column of 30 m length x 0,25 mm internal diameter, 0,25 µm film thickness and a temperature of 260 °C. The carrier gas was helium. The carrier gas was helium. For inoculum preparation the E. coli strain (ATCC 25922) previously preserved in Cryobank was seeded on nutrient agar petri dishes using the streaking technique. For the minimum inhibitory concentration of the oil, a strain of E. coli ATCC 25922 was used, using the diffusion technique and discs impregnated with concentrations of 5% to 30% of the AEO. Pork sausages were produced with three treatments: 5% AEO, nitral salt and control. The E. coli strain count in the sausages was evaluated using petrifilm plates. Organoleptic characteristics were analysed over a period of 15 days.