The Potential of Essential Oil as an Antibacterial Agent against in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Essential Oil: A Study on Antimicrobial Efficacy against .

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with essential oil (PNEO) treatment to preserve red deer meat samples inoculated with .

Enhancing Deer Sous Vide Meat Shelf Life and Safety with Essential Oil against .

Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from (ECEO) derived from dried fruits.

Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese.

The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (, , ). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days.

Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat.

The aim of this study was to determine the effects of Alibernet red grape pomace (ARGP) variety Alibernet addition into broiler chickens Ross 308 diet on the essential amino acid (AA) and fatty acid (FA) composition of their breast and thigh meat. At the beginning, 200 one-day Ross 308 broiler chickens of mixed gender were randomly divided into 4 groups ( = 50). The control group (C) did not receive any additional supplementation.

Microbiological Quality of Deer Meat Treated with Essential Oil .

The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and spp.

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability.

The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool ( L.), thyme chemotype tymol ( L.), eucalyptus Labill.

Blackcurrant ( L.) and Kamchatka Honeysuckle ( var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters).

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement.

Diversity of microbiota in Slovak summer ewes' cheese "Bryndza".

"Bryndza" cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the "Bryndza" ripening process may provide valuable data on its quality and safety. In our study, the "Bryndza" made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi.

Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs.

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel () and savory () essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.

The effects of bee pollen extracts on the broiler chicken's gastrointestinal microflora.

The aim of this study was to investigate the effects of bee pollen ethanolic extracts on the in vivo gastrointestinal tract microflora colonization of broiler chickens. A completely randomized experiment based on six treatments (different concentrations of bee pollen - 0, 5, 15, 25, 35 and 45 g kg(-1) diet) was used during 7 weeks. The highest count of faecal Enterococci was found in the experimental group with the addition of 15 g of pollen (8.

In vitro and in vivo antimicrobial activity of propolis on the microbiota from gastrointestinal tract of chickens.

The aim of this study was to examine the effect of propolis extracts on the microbial colonization of chicken gastrointestinal tract in vivo. The propolis was administered to both feed mixtures in various amounts except of the control group. The addition of 150 mg propolis to 1 kg of feed was included in the first experimental group, the addition of 450 mg.

Mycobiota and mycotoxins in bee pollen collected from different areas of Slovakia.

Contamination by microscopic fungi and mycotoxins in different bee pollen samples, which were stored under three different ways of storing as freezing, drying and UV radiation, was investigated. During spring 2009, 45 samples of bee-collected pollen were gathered from beekeepers who placed their bee colonies on monocultures of sunflower, rape and poppy fields within their flying distance. Bee pollen was collected from bees' legs by special devices placed at the entrance to hives.

The effect of selected microbial strains on internal milieu of broiler chickens after peroral administration.

The aim of this work was to investigate the effect of probiotic preparation with multi-strains composition (Lactobacillus delbrueckii ssp. bulgaricus LAT 187, Lactobacillus acidophilus LAT 180, Lactobacillus helveticus LAT 179, Lactobacillus delbrueckii ssp. lactis LAT 182, Streptococcus thermophilus LAT 205 and Enterococcus faecium E 253) on internal milieu, antioxidant status and body weight of broiler chickens.

Environmental concentration of selected elements and relation to physicochemical parameters in honey.

The purpose of this study was to evaluate the content of selected elements and physicochemical indicators of the honey of Apis mellifera. Samples of blossom, blend and honeydew honeys were randomly obtained from the Eastern, Western and Central of Slovakia. Contents of elements were measured with the use of flame atomic absorption spectrophotometry (FAAS) method and anodic stripping voltammetry (ASV) method with CGMDE as working electrode.