Ação antimicrobiana de Rosmarinus officinalis e Zingiber officinale frente a Escherichia coli e Staphylococcus aureus em carne mecanicamente separada de frango
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2016-07
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Ethur, Eduardo Miranda
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A indústria de produtos cárneos, necessita produtos que possuem uma demanda alta de vendas, porém, o consumidor, em busca de uma vida mais saudável está exigindo produtos com praticidade, qualidade, segurança e que estes sejam nutritivos. Um dos ingredientes utilizados para a fabricação de produtos a base de carne é o nitrito. Este melhora a coloração, realça o sabor, impede a oxidação lipídica e é um importante agente bactericida na indústria de alimentos. Porém, o nitrito, em concentrações elevadas pode ser carcinogênico. Levando isto em consideração o objetivo deste trabalho é avaliar a ação antimicrobiana de extrato aquoso e óleo essencial de alecrim (Rosmarinus officinalis) e gengibre (Zingiber officinale) frente a Escherichia coli e Staphylococcus aureus em carne mecanicamente separada de frango (CMS).Realizou-se as análise da CIM e CBM sendo que para E. coli utilizando o extrato aquoso de alecrim verificou-se, uma CIM de 5,0 mg/mL e CBM >20 mg/mL, enquanto o extrato aquoso de gengibre uma CIM de 20 mg/mL e CBM >20 mg/mL. Para o óleo essencial de alecrim constatou-se uma CIM de 1,25 mg/mL e CBM de 2,5 mg/mL, enquanto o óleo de gengibre uma CIM de 1,25 mg/mL e CBM de 5,0 mg/mL. Para S. aureus utilizando o extrato aquoso de alecrim, obteve-se uma CIM e CBM de 5,0 mg/mL, enquanto o extrato aquoso de gengibre uma CIM e CBM de 20 mg/mL. Para o óleo essencial de alecrim constatou- se uma CIM de 0,625 mg/mL e CBM de 1,25 mg/mL, enquanto o óleo de gengibre uma CIM de 1,25 mg/mL e CBM de 2,5 mg/mL. A partir destes resultados pode-se dizer que os mesmos demonstram-se promissores em relação a ação bactericida e bacteriostática. Em posse dos resultados da CIM e CBM, descartou-se o uso dos extratos aquosos, em função da baixa atividade detectada na CIM e CBM, então seguiu-se os experimentos somente com os óleos essenciais, em seguida, realizou- se as análises de contagem de colônias (UFC) das amostras. Para estas análises verificou-se que o óleo de alecrim e gengibre frente as bactérias Escherichia coli (ATCC 25922) e Staphylococcus aureus (ATCC 6538P), não apresentaram efeito bacteriostático e nem bactericida. Diante de todos os resultados constatou-se que a CIM e CBM não podem ser utilizados como parâmetro microbiológico para matrizes cárneas, pois o comportamento bactericida e bacteriostáticos não se equivaleram, isso para as condições dos experimentos realizados nesta pesquisa.
The industry of meat products, you need products that have a high demand for sales, however, consumers in search of a healthier life is demanding products with convenience, quality, safety and they are nutritious. One of the ingredients used for the manufacture of meat products is nitrite. This improves the color, enhance flavor, prevent lipid oxidation and is an important bactericidal agent in the food industry. However, the nitrite in high concentrations may be carcinogenic. Taking this into account the objective of this study is to evaluate the antimicrobial activity of aqueous extract and essential oil of rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) against Escherichia coli and Staphylococcus aureus in mechanically deboned chicken meat (CMS). It was performed the analysis of MIC and MBC where in E. coli using the aqueous extract of rosemary was found a MIC of 5.0 mg/mL and MBC> 20 mg/mL, while the aqueous extract of ginger a 20 MIC mg/mL and MBC> 20 mg/mL. For rosemary essential oil found to be a MIC of 1.25 mg/mL and MBC of 2.5 mg/mL, where as the MIC one ginger oil 1.25 mg/mL and CBM 5.0 mg/mL. For S. aureus using the aqueous extract of rosemary, obtained an MIC and MBC of 5.0 mg/mL while the aqueous extract of ginger one MIC and MBC 20 mg/mL. For rosemary essential oil found to be a MIC of 0.625 mg/mL and MBC of 1.25 mg/mL, where as the MIC one ginger oil 1.25 mg/mL and MBC of 2.5 mg/mL. From these results it can be said that they show promise in relation to bactericidal and bacteriostatic action. In possession of the results of MIC and MBC, was discarded the use of aqueous extracts, due to the low activity detected in MIC and MBC, then the experiments followed only with essential oils, then was held the analyzes of colony counts (CFU) of the samples. For this analysis it was found that rosemary oil and ginger front bacteria Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 6538P), and showed no bacteriostatic or bactericidal effect. Before all the results it was found that the MIC and MBC can not be used as microbiological parameter to cárneas arrays, because the bactericidal and bacteriostatic behavior is not equaled, that for the conditions of the experiments in this study.
The industry of meat products, you need products that have a high demand for sales, however, consumers in search of a healthier life is demanding products with convenience, quality, safety and they are nutritious. One of the ingredients used for the manufacture of meat products is nitrite. This improves the color, enhance flavor, prevent lipid oxidation and is an important bactericidal agent in the food industry. However, the nitrite in high concentrations may be carcinogenic. Taking this into account the objective of this study is to evaluate the antimicrobial activity of aqueous extract and essential oil of rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) against Escherichia coli and Staphylococcus aureus in mechanically deboned chicken meat (CMS). It was performed the analysis of MIC and MBC where in E. coli using the aqueous extract of rosemary was found a MIC of 5.0 mg/mL and MBC> 20 mg/mL, while the aqueous extract of ginger a 20 MIC mg/mL and MBC> 20 mg/mL. For rosemary essential oil found to be a MIC of 1.25 mg/mL and MBC of 2.5 mg/mL, where as the MIC one ginger oil 1.25 mg/mL and CBM 5.0 mg/mL. For S. aureus using the aqueous extract of rosemary, obtained an MIC and MBC of 5.0 mg/mL while the aqueous extract of ginger one MIC and MBC 20 mg/mL. For rosemary essential oil found to be a MIC of 0.625 mg/mL and MBC of 1.25 mg/mL, where as the MIC one ginger oil 1.25 mg/mL and MBC of 2.5 mg/mL. From these results it can be said that they show promise in relation to bactericidal and bacteriostatic action. In possession of the results of MIC and MBC, was discarded the use of aqueous extracts, due to the low activity detected in MIC and MBC, then the experiments followed only with essential oils, then was held the analyzes of colony counts (CFU) of the samples. For this analysis it was found that rosemary oil and ginger front bacteria Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 6538P), and showed no bacteriostatic or bactericidal effect. Before all the results it was found that the MIC and MBC can not be used as microbiological parameter to cárneas arrays, because the bactericidal and bacteriostatic behavior is not equaled, that for the conditions of the experiments in this study.
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Palavras-chave
Microrganismos patogênicos; Intoxicação alimentar; Atividade antimicrobiana; Alecrim; Gengibre
Citação
DIEMER, Andréa Wolf. Ação antimicrobiana de Rosmarinus officinalis e Zingiber officinale frente a Escherichia coli e Staphylococcus aureus em carne mecanicamente separada de frango. 2016. Dissertação (Mestrado) – Curso de Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, 26 fev. 2016. Disponível em: http://hdl.handle.net/10737/1075.