Antilisterial and Antimicrobial Effect of Essential Oil in Beef Sous-Vide Meat during Storage.

If food is contaminated with pathogens such as , improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that were inactivated with both heat and the essential oil of (sage EO) in beef tenderloin of the that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, and sage EO were mixed. Groups with alone and sage essential oil combined with and test groups without EO were established. The samples were vacuum-packed, inoculated with , and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of , coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. and were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes.