{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2022,4,2]],"date-time":"2022-04-02T05:57:47Z","timestamp":1648879067806},"reference-count":23,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2020,8,19]],"date-time":"2020-08-19T00:00:00Z","timestamp":1597795200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>Nitrates are chemicals found naturally in some foods such as fruit and vegetables or added to others, especially meats, as a preservative. Their use as additives is regulated by European Commission to avoid any risk for human health. In order to reduce or replace the use of these compounds, we investigated the bacteriostatic\/bactericidal activity of the essential oil of Thymus vulgaris L. against Listeria innocua, a nonpathogenic microorganism with the same morpho-cultural traits of L. monocytogenes. The study was carried out in vitro and in vivo on processed meat products, i.e. mature salami, by using thyme essential oil. Although the results are preliminary, the antilisterial activity of the thyme essential oil was shown to be similar to that of nitrates.<\/jats:p>","DOI":"10.4081\/ijfs.2020.7739","type":"journal-article","created":{"date-parts":[[2020,8,19]],"date-time":"2020-08-19T14:36:35Z","timestamp":1597847795000},"source":"Crossref","is-referenced-by-count":0,"title":["&lt;em&gt;Thymus vulgaris&lt;\/em&gt; L. as a possible effective substitute for nitrates in meat products"],"prefix":"10.4081","volume":"9","author":[{"given":"Serena","family":"Salvaneschi","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marcello","family":"Iriti","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sara","family":"Vitalini","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lisa","family":"Vallone","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2020,8,19]]},"reference":[{"key":"35569","doi-asserted-by":"crossref","unstructured":"Al-Asmari A, Athar M, Al-Faraidy A, Almuhaiza M, 2017. 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Evid Based Complement Alternat Med 2012:1-10.","DOI":"10.1155\/2012\/657026"},{"key":"35579","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-L\u00f3pez J, Viuda-Martos M, 2018. Introduction to the special issue: application of essential oils in food systems. Foods 7:56.","DOI":"10.3390\/foods7040056"},{"key":"35580","unstructured":"FDA, 2017."},{"key":"35581","unstructured":"https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?fr=182.20"},{"key":"35582","unstructured":"Fuenmayora CA, Mascheronia E, Cosio MS, Piergiovanni L, Benedetti S, Ortenzi M, Schiraldi A, Mannino S, 2013. Encapsulation of R-(+)-limonene in edible electrospun nanofibers. Chem Eng Trans 32:1771-6."},{"key":"35583","doi-asserted-by":"crossref","unstructured":"Garc\u00eda-Garc\u00eda R, L\u00f3pez-Malo A, Palou E, 2011. Bactericidal action of binary and ternary mixtures of carvacrol, thymol, and eugenol against Listeria innocua. 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