Effectiveness of Antimicrobial Starch Coating Containing Thyme Oil against Salmonella, Listeria, Campylobacter, and Pseudomonas on Chicken Breast Meat

Antimicrobial coating oil chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread oil chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at 4 degrees C. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated orgarisms were minted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in ail edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.