Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage
AbstractPlant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model system. The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 µL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 µL NO per 10 g meat), except for C. maltaromaticum, which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum, E. coli, L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system. View Full-Text
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Del Serrone, P.; Toniolo, C.; Nicoletti, M. Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage. Foods 2015, 4, 3-14.
Del Serrone P, Toniolo C, Nicoletti M. Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage. Foods. 2015; 4(1):3-14.Chicago/Turabian Style
Del Serrone, Paola; Toniolo, Chiara; Nicoletti, Marcello. 2015. "Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage." Foods 4, no. 1: 3-14.