{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T19:03:52Z","timestamp":1775243032933,"version":"3.50.1"},"reference-count":41,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,10]],"date-time":"2023-09-10T00:00:00Z","timestamp":1694304000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"project I&amp;D AgriFood XXI","award":["NORTE-01-351 0145-FEDER43 000041"],"award-info":[{"award-number":["NORTE-01-351 0145-FEDER43 000041"]}]},{"name":"European Regional Development Fund (FEDER)","award":["NORTE-01-351 0145-FEDER43 000041"],"award-info":[{"award-number":["NORTE-01-351 0145-FEDER43 000041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to assess the antimicrobial effects of myrtle (Myrtus communis L.) essential oil (EO) on pathogenic (E. coli O157:H7 NCTC 12900; Listeria monocytogenes ATCC BAA-679) and spoilage microbiota in beef and determine its minimum inhibitory concentration (MIC) and antioxidant activity. The behavior of LAB, Enterobacteriaceae, Pseudomonas spp., and fungi, as well as total mesophilic (TM) and total psychotropic (TP) counts, in beef samples, was analyzed during storage at 2 and 8 \u00b0C in two different packaging systems (aerobiosis and vacuum). Leaves of myrtle were dried, its EO was extracted by hydrodistillation using a Clevenger-type apparatus, and the chemical composition was determined using chromatographical techniques. The major compounds obtained were myrtenyl acetate (15.5%), \u03b2-linalool (12.3%), 1,8-cineole (eucalyptol; 9.9%), geranyl acetate (7.4%), limonene (6.2%), \u03b1-pinene (4.4%), linalyl o-aminobenzoate (5.8%), \u03b1-terpineol (2.7%), and myrtenol (1.2%). Myrtle EO presented a MIC of 25 \u00b5L\/mL for E. coli O157:H7 NCTC 12900, E. coli, Listeria monocytogenes ATCC BAA-679, Enterobacteriaceae, and E. coli O157:H7 ATCC 35150 and 50\u00b5L\/mL for Pseudomonas spp. The samples packed in aerobiosis had higher counts of deteriorative microorganisms than samples packed under vacuum, and samples with myrtle EO presented the lowest microbial contents, indicating good antimicrobial activity in beef samples. Myrtle EO is a viable natural alternative to eliminate or reduce the pathogenic and deteriorative microorganisms of meat, preventing their growth and enhancing meat safety.<\/jats:p>","DOI":"10.3390\/foods12183390","type":"journal-article","created":{"date-parts":[[2023,9,11]],"date-time":"2023-09-11T09:09:21Z","timestamp":1694423361000},"page":"3390","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Antimicrobial Effects and Antioxidant Activity of Myrtus communis L. Essential Oil in Beef Stored under Different Packaging Conditions"],"prefix":"10.3390","volume":"12","author":[{"given":"Dirce","family":"Moura","sequence":"first","affiliation":[{"name":"Animal and Veterinary Science Center (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5546-3294","authenticated-orcid":false,"given":"Joana","family":"Vilela","sequence":"additional","affiliation":[{"name":"Animal and Veterinary Science Center (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"given":"S\u00f3nia","family":"Saraiva","sequence":"additional","affiliation":[{"name":"Animal and Veterinary Science Center (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"},{"name":"Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal"}]},{"given":"Filipe","family":"Monteiro-Silva","sequence":"additional","affiliation":[{"name":"Centre for Applied Photonics, INESC TEC, Faculty of Sciences of University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3810-5943","authenticated-orcid":false,"given":"Jos\u00e9 M. M. M.","family":"De Almeida","sequence":"additional","affiliation":[{"name":"Centre for Applied Photonics, INESC TEC, Faculty of Sciences of University of Porto, Rua do Campo Alegre, 4169-007 Porto, Portugal"},{"name":"Department of Physics, School of Sciences and Technology, UTAD, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1657-0684","authenticated-orcid":false,"given":"Cristina","family":"Saraiva","sequence":"additional","affiliation":[{"name":"Animal and Veterinary Science Center (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"},{"name":"Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1002\/fsn3.116","article-title":"Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria","volume":"2","author":"Mith","year":"2014","journal-title":"Food Sci. 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