Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4°C

Abstract

In this study the combined effect of bay (Laurus nobilis L.) essential oil (0.5% v/w) with modified atmosphere (MAP) (20%CO₂/80%N₂) and vacuum packaging in ground chicken breast meat stored at 4°C was investigated. Microbial populations of inoculated Listeria monocytogenes AUFE 39237 in chicken meat and Escherichia coli and total viable counts (TVC) were also monitored during 0,1,3,5,7 ^th days of storage. MAP packaging with/without bay oil gave significantly (p<0.01) higher reductions of microbial populations. Vacuum packaging and bay oil combination was also found significantly effective (p<0.01) against E. coli in ground chicken meats. The preservative effect of MAP and vacuum packaging against some food pathogens can be increased with bay essential oil in chicken meats.