Abstract
The aim of this study was to investigate the effect of oregano and chitosan applied as edible coatings on the chemical and microbiological properties of different type of meat products. The main focus from the microbiological aspect was on Listeria monocytogenes as a pathogen that can survive for a long period on this type of product and, hence, present a risk for consumers. In vitro testing showed chemical quality after 7 and 14 days’ storage of the three types of products was stable. Promising results were obtained for the microbial analysis, whereby large reductions in L. monocytogenes numbers after 7 and 14 days’ storage at 4°C was measured in the coated products. The results indicated the chitosan and oregano combination can be an effective inhibitor of L. monocytogenes growth in chilled meat products.
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