Source: Michael Fielding, MEATINGPLACE, 10/14/13

Korean researchers say they have found an alternative to antimicrobial synthetic food additives. According to research from Chungnam National University in Korea, plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat products.

Results of the study, “Essential oils as potential antimicrobial agents in meat and meat products: A review,” were published in the September issue of the Trends in Food Science & Technology journal. They show that the phenolic compounds of essential oils extracted from thyme, clove, ginger, rosemary, oregano and coriander (among others) may extend the shelf life of meat products.
The researchers reported that the EOs were effective in degrading the cell walls of Listeria, Salmonella and E. coli.

The downside: “Application of EOs is partially limited due to their intense aroma,” according to the researchers. “…but advanced technologies can be combined to improve both the microbial stability and sensory quality.”

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