Anti-Salmonella Potential of Salvia sclarea Essential Oil in Chicken Meat

Abstract

The group of pathogens that most commonly cause food poisoning includes pathogens of the genus Salmonella. The growth of Salmonella enterica subs. enterica Enteritidis CCM 3807 in chicken meat was examined, as well as the Salvia sclarea essential oil alone and in combination, as well as their ability to prevent spoilage at two storage temperatures. In food model studies, the impact of accompanying microbiota on fresh meat was examined, and the anti-salmonella activity of artificially inoculated raw meat was assessed. The experiments were conducted in two storage environments: +4 °C (the temperature at which meat is typically stored) and +18 °C (room temperature, which favors the spoilage of investigated meat samples and development of food pathogens). The microbiological quality of the chicken meat samples was assessed, including the total bacteria count, coliform bacteria, and Salmonella with the classical microbiological method. A significant effect of essential oil against microbial meat spoilage was indicated by changes in the normal microbiota, where various groups were impacted by various treatments. Additionally, compared to the control samples, the treatment with S. sclarea essential oil decreased the quantity of salmonella cells.