SciELO - Scientific Electronic Library Online

 
vol.34 número1Resistencia antibiótica de cepas de Salmonella enterica aisladas de canales de cuyes en un mercado de Lima, 2021Evaluación de la rata (cepa Holtzman) como modelo de infección experimental para el virus de la leucosis bovina índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

  • Não possue artigos citadosCitado por SciELO

Links relacionados

Compartilhar


Revista de Investigaciones Veterinarias del Perú

versão impressa ISSN 1609-9117

Resumo

GRANDE V., Lesly et al. Antimicrobial effect of essential oil of oregano ( Origanum vulgare ) against Staphylococcus aureus in chicken meat. Rev. investig. vet. Perú [online]. 2023, vol.34, n.1, e24598.  Epub 27-Fev-2023. ISSN 1609-9117.  http://dx.doi.org/10.15381/rivep.v34i1.24598.

The aim of this study was to evaluate the antimicrobial activity of essential oil of oregano (Origanum vulgare) against Staphylococcus aureus ATCC 25923 in chicken meat. The Minimum Inhibitory Concentration (MIC) was determined by the microdilution method in wells and the Minimum Bactericidal Concentration (MBC) to determine the survival of bacteria exposed to different concentrations of essential oil. In addition, the ability of oregano essential oil to inhibit the growth of S. aureus in chicken fillets was evaluated. A MIC of 0.5% and a CMB of 4% were obtained. Concentrations ≥1% of oregano essential oil significantly (p<0.05) reduced S. aureus counts in chicken meat at levels directly related to the applied concentration. The results showed that oregano oil has an antimicrobial effect against S. aureus ATCC 25923.

Palavras-chave : essential oil; oregano; Staphylococcus aureus; chicken meat.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )