Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

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dc.citation.issue6
dc.citation.volume12
dc.contributor.authorKaur R
dc.contributor.authorKaur L
dc.contributor.authorGupta TB
dc.contributor.authorBronlund J
dc.contributor.editorMonteils V
dc.contributor.editorGagaoua M
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-18T21:21:47Z
dc.date.available2024-06-18T21:21:47Z
dc.date.issued2023-03-21
dc.description.abstractEssential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.
dc.description.confidentialfalse
dc.edition.editionMarch-2 2023
dc.format.pagination1333-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36981259
dc.identifier.citationKaur R, Kaur L, Gupta TB, Bronlund J. (2023). Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes.. Foods. 12. 6. (pp. 1333-).
dc.identifier.doi10.3390/foods12061333
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1333
dc.identifier.piifoods12061333
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69896
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/6/1333
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectantimicrobial agents
dc.subjectbeef
dc.subjectfood safety
dc.subjectkānuka oil
dc.subjectmeat products
dc.subjectmānuka oil
dc.subjectnatural preservatives
dc.subjectrosemary oil
dc.subjectwagyu
dc.titleMānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes
dc.typeJournal article
pubs.elements-id460819
pubs.organisational-groupOther
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