Vol. 10, Special Issue 11 (2021)

Author(s):
Tabinda Yaswi and Blossom KL

Abstract:
In the current study, Oregano Essential oil, containing potent antimicrobial agents (namely carvacrol and thymol) was used to observe its effect on the cooked crab meat in combination with the age old technology of vacuum packaging when stored at 4 °C for 28 days. In addition, the antimicrobial assay to check the efficacy of the oil against L. monocytogenes was done by the disc diffusion method and minimum inhibitory concentration (MIC). The MIC value of was 0.25 µL/mL. The current study found promising results after evaluating the microbiological (TVC and enumeration on PALCAM for L. monocytogenes) as well as antimicrobial activity of the essential oil. The mesophilic count of the control sample initially was 2.32 log CFU/mL which reached a final value of 8.9 log CFU/mL whereas for the sample with combination of vacuum packaging and 1% oregano oil (VP+1%O), the value ranged between 2.12 log CFU/mL and 5.02 log CFU/mL which is well below the acceptability range. Also, in the samples inoculated with a known concentration of the bacteria, the sample with vacuum packaging showed a value between 3.69 log CFU/mL and 3.903 log CFU/mL.