AVALIAÇÃO DA ATIVIDADE ANTIBACTERIANA DO ÓLEO DO RIZOMA DE ZINGIBER OFFICINALE COMO COMO CONSERVANTE NATURAL EM LINGUIÇA FRESCAL

Abstract

Microbiological contaminations are a major problem for the food industry because they cause product losses, in addition to transmitting foodborne diseases. Faced with this scenario, the food industry employs various technological processes such as sterilization, irradiation, drying, addition of additives, among others, in order to control this type of contamination. On the other hand, nowadays it is becoming common for people to prefer to consume naturally preserved food, that is, food that has undergone less aggressive treatments, without the use of synthetic additives. Given this reality, essential oils extracted from condiment plants have shown great promise, considering that they are a natural source of antimicrobial substances. In this context, the aim of this study was to evaluate the antimicrobial action of the essential oil of Zingiber officinale roscoe in samples of fresh sausage artificially inoculated with the pathogenic bacteria escherichia coli, staphyloccocus aureus and salmonella typhimurium) for 24, 48 and 72 hours of contact (oil x bacteria) using a concentration of 20 µL of essential oil. It was shown as a promising source of efficient natural antimicrobial agent to be used in meat products in the concentration evaluated for pathogenic bacteria.