Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
DOI:
https://doi.org/10.33448/rsd-v10i8.17429Keywords:
fish; oregano; Antimicrobian activity; Edible cover; Vibriosis.Abstract
Fish can be contaminated in the environment in which they live or during handling after a catch. A bacterial species Vibrio parahaemolyticus is one of the main causes of outbreaks associated with the consumption of contaminated fish. Essential oils used in food preparation due to their different flavor and aroma. The essential oil of Origanum vulgare stands out for its ability to inhibit the growth of unwanted microorganisms. Toppings containing essential oil have gained recognition lately. The aim of the study was to evaluate an antimicrobial activity of O. vulgare essential oil associated with an edible starch coating in fish fillet. The effect of O. Vulgare oil was tested in vitro by disk-diffusion test. Subsequently, starch coating with 1% and 1.5% of O. vulgare essential oil was applied to M. furnieri fillets experimentally contaminated with V. parahaemolyticus. As a control, uncoated and oil-free coated fillets were also tested. Counts of V. parahaemolyticus were performed after 0, 1, 2, 3, 4, 5 and 10 days of storage. In the disk-diffusion test, the essential oil of O. vulgare showed an inhibitory effect on bacterial growth. Starch coating associated with O. vulgare essential oil was efficient to reduce bacterial multiplication in fish fillets in the two tools used in the study. The use of starch coating with O. vulgare essential oil to control V. parahaemolyticus in fish is a promising alternative for safe food consumption.
References
Beauchat, L. R. (1973). Interacting Effects of pH, Temperature, and Salt Concentration on Growth and Survival of Vibrio parahaemolyticus. Applied Microbiology, 844-846.
Bilung, M. L., Rradu, S., Bahaman, R. A., Rahim, A. R., Napis, S., Kqueen, Y. C., Murugaiah, C., & Hadi, A. Y. (2005). Random amplified polymorphic DNA-PCR typing of Vibrio parahaemolyticus isolated from local cockles (Anadara geanosa). American Journal of Immunology, (1), 31-36.
Bizzo, H. R., Hovel, A. M. C., Rezende, C. M. (2009). Óleos essenciais no Brasil: Aspectos gerais, desenvolvimento e perspectivas. Química Nova, 32 (3), 588-594.
Brasil, Agência Nacional de Vigilância Sanitária, Instrução Normativa Nº 60, de 23 de dezembro de 2019. Estabelece as listas de padrões microbiológicos para alimentos. Diário Oficial da União, 249(1), 133.
Brasil, Agência Nacional De Vigilância Sanitária, Resolução, Resolução da Diretoria Colegiada Nº 12, de 2 de janeiro de 2001, Regulamento técnico sobre padrões microbiológico para alimentos. Diário Oficial da União, Seção 1.
Caratovic-Stanko, K., Orlic, S., Politeo, O., Strikic, F., Kolak, I., Milos, M., & Satovic, Z. (2010). Composition and antibacterial activities of essential oils of seven Ocimum taxa. Food Chemistry, 119, 196-201.
Clinical and Laboratory Standars Institute. M02-A11 performance standards for antimicrobial disk susceptibility tests (2012). Wayne, Pennsylvania, USA, 950.
Cutter, N. C. (2006). Opportunities for bio-based packging Technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Sciencie, 74 (1), 131-142.
Jayasena, D. D., & Jo, C. (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology, 34, 96-108.
Kaneko, T., & Colwell, R. R. (1973). Ecology of Vibrio parahaemolyticus in Chesapeake Bay. Jornal of Bacteriology. 113, 24-32.
Kaysner, C. A., & Depaola Jr, A. & Vibrio. U.S. Food and Drug Administration. Bacteriological analytical manual, Chap. 9, 2004. Recuperado em 19 de maio de 2020, de https://www.fda.gov/food/laboratory-methods-food/bam-vibrio.
Kim, Y. B., Okuda, A, J. U. N., Matsumoto, C., Takahashi, N., Hashimoto, S., & Nishibuchi, M. (1999). Identification of Vibrio parahaemolyticus strains at the species level by PCR targeted to the toxR gene. Journal of Clinical Microbiology, 37(4),1173-1177.
Mello, G. S. Atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus e sua aplicação em filés de Mugil platanus (2018). Dissertação de mestrado, Universidade Federal de Pelotas, Pelotas, 2018.
Mohanty, B. P., Mahanty, A., Ganguly, S., Mitra, T., Karunakaran, D., & Ananda, R. (2013). Nutritional composition of food fishes and their importance in providing food and nutritional security. Journal of Agricultural and Food Chemistry, 61, 10835−10847.
Mudoh, F. M., Parveen, S., Schwarz, J., Rippen, T., & Chaudhuri, A. (2014). The effects of storange temperature on the growth of Vibrio parahaemolyticus and organoleptic properties in oyters. Frontiers on Puclic Health, (2),1-7.
RosaA, J. V., Silva, C. J., Barbosa, F., Bairros, J., Duval, E. H., Helbig, E., & Timm, C. D. (2016). Vibrio parahaemolyticus and Salmonella enterica isolates in fish species captured from the Lagoa dos Patos estuary. Semina: Ciências Agrárias, 37(3), 1345-1354.
Sambrook, J., Russel, D. W. Molecular Cloning: A Laboratory Manual. (2001) (3a ed.), Cold Spring Harbor Laboratory Press, p. 999.
SILVA, N. Manual de métodos de análise microbiológica de alimentos (2007).
Silva, W. B., Sousa, C. L. L., Araujo, C. S., Nascimento, V. H. A., & Lourenço, L. F. H. (2019). Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo. Revista Brasileira de Ciências Agrárias, 14(2) 5642.
Su, Y. I., & Liu, C. (2007). Vibrio parahaemolyticus: A concern of seafood safety. Food Microbiology, 24, 549–558.
Tavares, F. O., Pieretti, G. G., Aantigo, J. L., Pozza, M. S. S., Scapim, M. R., & Madrona, G. S. (2014). Cobertura comestível adicionada de óleo essencial de orégano e alecrim para uso em ricota. Revista do Instituto Laticínios Cândido Tostes, 69(4),249-257.
Welker, C. A. D., Both, J. M. C., Longaray, S. M., Hass, S., Soeiro, M. L. T., & Ramos, R. C. (2010) Análise microbiológica dos alimentos envolvidos em surtos de doenças transmitidas por alimentos (DTA) ocorridos no estado do Rio Grande do Sul, Brasil. Revista Brasileira de Biociências, 8(1),44-48.
Wu, W., Zhou, M., Ele, H., Liu, C., Li, P., Wang, H., Liu, Y., Hao, X., & Fang, Z. (2018). A sensitive aptasensor for the detection of Vibrio parahaemolyticus. Sensors & Actuators: B. Chemical, v. 272, 550–558.
Yan, L., Pei, X., Zhang, X., Guan, W., Chui, H., J, H., Ma, G., Yang, S., Li, Y., Li, N., & Yang, D. (2019). Occurrence of four pathogenic Vibrios in Chinese freshwater fish farms in 2016. Food Control, 95, 85-89.
Yang, Z., Jiao, X., Li, P., Pan, Z., Huang, J., Gu, R. Fang. W., & Chao, G. (2009). Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature. Food Microbiology. 26, 606–614.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Amanda Barbosa Atrib; Débora Rodrigues Silveira; Cláudio Dias Timm
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.