Atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus e sua aplicação em filés de Mugil platanus

Abstract

Because it has characteristics that favor bacterial development, such as high water activity, chemical composition, unsaturated fat content and pH close to neutrality, fish is a potential source of foodborne diseases. Species from the gender vibrio are commonly reported as causative agents of foodborne disease outbreaks related to the consumption of fish. In the last few years, the interest in using essential oils as a possible natural alternative to the use of synthetic chemical additives to ensure the microbiological safety of the food, have been growing. The objective of this work was to verify the antimicrobial activity in vitro from the essential oils of Origanum vulgare and Ocimum basilicum in opposite to Vibrio parahaemolyticus and Vibrio vulnificus as verifying its applicability on Mugil. Platanus’ filet and sensorial acceptance by the consumers. The antimicrobial effect in vitro was analyzed by the disk-diffusion and minimum bactericidal concentration (MBC). M. platanus filets experimentally contaminated have been marinated for 24 hours in solution with 1,5 % of O. vulgare essential oil. For sensory analysis, samples marinaded in 1.5% O. vulgare oil solution were prepared and offered to 100 untrained evaluators. For sensory analysis, samples marinaded in 1.5% O. vulgare oil solution were prepared and offered to 100 untrained evaluators. The O. basilicum oil has not presented antimicrobial action on the disk-diffusion and MBC tests. Nevertheless, the O. vulgare essential oil has presented halos in which the average numbers varied between 24,6 and 34,1 mm and the MBC varied between 3,9 and 15,6 µL/mL. When it was applied in the product, the O. vulgare essential oil eliminated the microorganisms that were inocutaled the experimentally. In the sensorial analysis, samples marinated in 1,5 % of O. vulgare essential oil obtained na average of 68,22 of acceptance among the consumers. The use of essential oils of O. vulgare in M. platanus filets is an alternative to control the pathogenic microorganisms such as the V. vulnificus and the V. parahaemolyticus.