Antimicrobial effect of essential oil of oregano (Origanum vulgare) against Staphylococcus aureus in chicken meat

Authors

  • Lesly Grande V. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental, Lima, Peru
  • Rosa González V. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Patología Aviar, Lima, Peru https://orcid.org/0000-0003-3091-0980
  • Juan Lucas L. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental, Lima, Peru https://orcid.org/0000-0003-4231-9506
  • Andrea Carhuallanqui P. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental, Lima, Peru https://orcid.org/0000-0002-3739-8353
  • José Guevara F. Universidad Autónoma de Baja California Sur, Departamento Académico de Ciencia Animal y Conservación del Hábitat, México https://orcid.org/0000-0003-3176-804X
  • Daphne Ramos D. Universidad Autónoma de Baja California Sur, Departamento Académico de Ciencia Animal y Conservación del Hábitat, Mexico https://orcid.org/0000-0003-3176-804X

DOI:

https://doi.org/10.15381/rivep.v34i1.24598

Keywords:

essential oil, oregano, Staphylococcus aureus, chicken meat

Abstract

The aim of this study was to evaluate the antimicrobial activity of essential oil of oregano (Origanum vulgare) against Staphylococcus aureus ATCC 25923 in chicken meat. The Minimum Inhibitory Concentration (MIC) was determined by the microdilution method in wells and the Minimum Bactericidal Concentration (MBC) to determine the survival of bacteria exposed to different concentrations of essential oil. In addition, the ability of oregano essential oil to inhibit the growth of S. aureus in chicken fillets was evaluated. A MIC of 0.5% and a CMB of 4% were obtained. Concentrations ≥1% of oregano essential oil significantly (p<0.05) reduced S. aureus counts in chicken meat at levels directly related to the applied concentration. The results showed that oregano oil has an antimicrobial effect against S. aureus ATCC 25923.

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Published

2023-02-27

Issue

Vol. 34 No. 1 (2023)

Section

Artículos Primarios

License

Copyright (c) 2023 Lesly Grande V., Rosa González V., Juan Lucas L., Andrea Carhuallanqui P., José Guevara F., Daphne Ramos D.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

Grande V., L., González V., R., Lucas L., J., Carhuallanqui P., A., Guevara F., J., & Ramos D., D. (2023). Antimicrobial effect of essential oil of oregano (Origanum vulgare) against Staphylococcus aureus in chicken meat. Revista De Investigaciones Veterinarias Del Perú, 34(1), e24598. https://doi.org/10.15381/rivep.v34i1.24598