Efecto antimicrobiano del aceite esencial de orégano (Origanum vulgare L) en la industria cárnica.

Abstract

The objective of this bibliographic research was to determine the antimicrobial effect of oregano essential oil (Origanum vulgare L) in the meat industry. To this end, a review of research with updated information was carried out to determine its chemical composition and to identify the effect that the essential oil has on sensory analysis, mainly on the color parameter in meat products. Several digital and scientific platforms were used with the help of the Internet and browsers such as Google Scholar, Refseek, Scielo, Redalyc. Twenty scientific articles, 18 theses, 18 blogs, five digital books, and several pieces of research on digital documents were necessary to expand the research. A database of 10% of previous years was taken into account where the genesis of the research appears in this case from 1999 to 2014 and 90% from 2015 to 2020. The "Collection and selection of information" technique was used with a selection criterion presented in comparative tables in Excel format. The results showed that oregano essential oil showed high antimicrobial efficacy against pathogenic microorganisms up to 21 and 40 days under refrigeration conditions (4°C), inhibiting the growth of Salmonella spp, Staphylococcus Aureus, Escherichia coli, total Coliforms, among others. When comparing the investigations where oregano oil was used in the vapor phase with a concentration of 0.5% in a meat emulsion for Vienna-type sausage, the efficacy against Staphylococcus aureus and Salmonella choleraesuis was 70% and 92%, respectively, up to 144 h. It was concluded that the percentage to be used in a meat emulsion for Vienna-type sausage was 0.5%. It is concluded that the percentage of oregano essential oil to be used should not exceed 1.5%, which showed favorable results against pathogenic microorganisms commonly present in the meat industry.