Repository logo
 
Publication

Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling

2020Journal article Open access
Simple item page
dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCadavez, Vasco
dc.contributor.authorTeixeira, José
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T17:45:39Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T17:45:39Z
dc.date.issued2020
dc.description.abstractThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p 0.0001) the inhibitory effects of EOs.en_EN
dc.description.sponsorshipThe authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Acknowledgments: The authors are grateful to FCT for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). Nunes Silva wishes to acknowledge the financial support provided by FCT through the PhD grant SFRH/BD/137801/2018. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Beatriz Nunes; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula (2020). Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling. Foods. ISSN 2304-8158. 9:6, p. 1-15en_EN
dc.identifier.doi10.3390/FOODS9060716en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23422
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
dc.subjectAntimicrobialsen_EN
dc.subjectBiopreservationen_EN
dc.subjectDairyen_EN
dc.subjectMeta-analysisen_EN
dc.subjectMixed-effects modelen_EN
dc.titleEffects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modellingen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137801%2F2018/PT
oaire.fundingStreamPOR_NORTE
person.familyNameSilva
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameBeatriz Nunes
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id3A1B-9D91-31B4
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id57207937268
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationc12f920a-966a-4627-b302-c91870f850ca
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isProjectOfPublication307e1f9b-23d0-470a-b01b-36a8952254a6
relation.isProjectOfPublication.latestForDiscovery307e1f9b-23d0-470a-b01b-36a8952254a6

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
84.pdf
Size:
1.34 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Plain Text
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus