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George-john E. Nychas - One of the best experts on this subject based on the ideXlab platform.

  • rapid detection of frozen then thawed Minced Beef using multispectral imaging and fourier transform infrared spectroscopy
    Meat Science, 2018
    Co-Authors: Athina Ropodi, Efstathios Z Panagou, George-john E. Nychas
    Abstract:

    Abstract In recent years, fraud detection has become a major priority for food authorities, as fraudulent practices can have various economic and safety consequences. This work explores ways of identifying frozen-then-thawed Minced Beef labeled as fresh in a rapid, large-scale and cost-effective way. For this reason, freshly-ground Beef was purchased from seven separate shops at different times, divided in fifteen portions and placed in Petri dishes. Multi-spectral images and FTIR spectra of the first five were immediately acquired while the remaining were frozen (− 20 °C) and stored for 7 and 32 days (5 samples for each time interval). Samples were thawed and subsequently subjected to similar data acquisition. In total, 105 multispectral images and FTIR spectra were collected which were further analyzed using partial least-squares discriminant analysis and support vector machines. Two meat batches (30 samples) were reserved for independent validation and the remaining five batches were divided in training and test set (75 samples). Results showed 100% overall correct classification for test and external validation MSI data, while FTIR data yielded 93.3 and 96.7% overall correct classification for FTIR test set and external validation set respectively.

  • multispectral imaging msi a promising method for the detection of Minced Beef adulteration with horsemeat
    Food Control, 2017
    Co-Authors: Athina Ropodi, Efstathios Z Panagou, George-john E. Nychas
    Abstract:

    Abstract In recent years, detection of fraudulent and deceptive practices has become a major priority in the food industry and inspection authorities. The aim of this study was to investigate the potential of multispectral imaging coupled with data analysis methods for the detection of Minced Beef adulteration with horsemeat, as well as to explore model performance during storage in refrigerated conditions. For this reason, multispectral images of 110 samples from three different batches of Minced Beef and horsemeat in 18 wavelengths were acquired. Images were taken again after samples were stored at 4 °C for 6, 24 and 48 h. Classification models (partial least squares discriminant analysis, random forest, support vector machines) based on the first two batches were developed while the third batch was set aside for external/independent validation. Results showed that freshly-ground and stored samples were clearly distinguishable, whereas classification model performance for detection of adulterated samples was significantly affected by changes in meat color during storage. Using a two-step SVM model however, all pure and freshly-groundsamples were classified correctly and the overall correct classification was equal to 95.31% for independent batch validation.

  • presence of quorum sensing signal molecules in Minced Beef stored under various temperature and packaging conditions
    International Journal of Food Microbiology, 2014
    Co-Authors: Vasiliki A. Blana, George-john E. Nychas
    Abstract:

    The presence of acylated homoserine lactones (AHLs) and autoinducer-2 (AI-2)-like activity was observed in meat stored under various temperatures (0, 5, 10 and 15°C) and packaging (air, modified atmospheres and modified atmospheres with oregano essential oil) conditions, and correlated with the ephemeral spoilage organisms that comprise the microbial community generally associated with this product. Quorum sensing signal molecules were found to be affected by the packaging conditions e.g. temperature and atmosphere used for meat preservation as a consequence of the development of a distinct microbial community. AHL signal molecules were detected at all incubation temperatures in Minced Beef samples, both stored aerobically and under modified atmospheres, when both pseudomonads and Enterobacteriaceae populations ranged from 10(7) to 10(9)CFU/g, but no signal molecules were detected in Minced Beef stored under modified atmospheres in the presence of volatile compounds of oregano essential oil, where both these groups failed to grow in high numbers. Additionally, no significant AI-2 activity was observed in the tested cell-free meat extracts (CFME), regardless of the indigenous bacterial populations. The presence of N-(β-ketocaproyl)-homoserine lactone was confirmed with TLC analysis of CFME.

  • Autoinducer-2-like activity in lactic acid bacteria isolated from Minced Beef packaged under modified atmospheres.
    Journal of Food Protection, 2011
    Co-Authors: Vasiliki A. Blana, Agapi I Doulgeraki, George-john E. Nychas
    Abstract:

    Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from Minced Beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C ...

  • characterization of the enterobacteriaceae community that developed during storage of Minced Beef under aerobic or modified atmosphere packaging conditions
    International Journal of Food Microbiology, 2011
    Co-Authors: Agapi I Doulgeraki, Spiros Paramithiotis, George-john E. Nychas
    Abstract:

    Abstract The whole cell protein and macrorestriction analysis of DNA of Enterobacteriaceae isolates recovered from Minced Beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO2–30% O2–30% N2 in the presence (MAP+) and absence (MAP−) of oregano essential oil were studied. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS–PAGE) profiles obtained from whole cell protein analysis of the Enterobacteriaceae isolates revealed seven groups. Moreover, application of a modified PFGE protocol with XbaI restriction, resulted into 19 different fingerprints. The Enterobacteriaceae community of fresh meat consisted of Serratia liquefaciens and Serratia proteamaculans. S. liquefaciens strain VK23 was the dominant isolate of Enterobacteriaceae for the most conditions adopted, except 10 °C and 15 °C under MAP + and 10 °C under MAP−. In the latter cases, Hafnia alvei represented the dominant fingerprint. Citrobacter freundii was recovered from Minced Beef stored aerobically, while H. alvei and Proteus vulgaris were recovered under MAP. Storage conditions affected the Enterobacteriaceae community; modified atmosphere packaging increased both species and strain diversity.

E Casiraghi - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of freshness decay of Minced Beef stored in high oxygen modified atmosphere packaged at different temperatures using nir and mir spectroscopy
    Meat Science, 2010
    Co-Authors: N Sinelli, Sara Limbo, Luisa Torri, Valentina Di Egidio, E Casiraghi
    Abstract:

    Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The Minced Beef was packaged in high-oxygen modified atmosphere (30% CO2 and 70% O2) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6-7 days at 4.3°C, 2-3 days at 8.1°C and less than 1 day at 15.5°C).

  • evaluation and predictive modeling of shelf life of Minced Beef stored in high oxygen modified atmosphere packaging at different temperatures
    Meat Science, 2010
    Co-Authors: Sara Limbo, N Sinelli, Luisa Torri, L Franzetti, E Casiraghi
    Abstract:

    The aims were: (1) to follow the freshness decay of Minced Beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 degrees C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. The Minced Beef, packaged in modified atmosphere was supplied by a manufacturer at the beginning of its commercial life. The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay. The modeling of the experimental data and the comparison with microbiological or chemical thresholds allowed the setting, for each index, of a stability time above which the meat was no longer acceptable. The quality decay of meat was also evaluated by the headspace fingerprint of the same set of samples by means of a commercial e-nose. A clear discrimination between "fresh" and "old" samples was obtained using PCA and CA, determining at each temperature a specific range of stability time. The mean value of the stability times calculated for each index was 9 days at 4.3 degrees C (recommended storage temperature), 3-4 days at 8.1 degrees C (usual temperature in household refrigerators) and 2 days at 15.5 degrees C (abuse temperature). Resolution of the stability times allowed calculation of mean Q(10) values, i.e. the increase in rate for a 10 degrees C increase in temperature. The results show that the Q(10) values from the traditional methods (3.6-4.0 range) overlapped with those estimated with e-nose and color indexes (3.4 and 3.9, respectively).

D A Mcdowell - One of the best experts on this subject based on the ideXlab platform.

  • detection and recovery rates achieved using direct plate and enrichment immunomagnetic separation methods for escherichia coli o157 h7 in Minced Beef and on bovine hide
    Letters in Applied Microbiology, 2005
    Co-Authors: S B Obrien, J J Sheridan, I S Blair, D J Daly, D A Mcdowell
    Abstract:

    Aims:  To assess the detection and recovery rates achieved with commonly used cultural methods for the enumeration and recovery of Escherichia coli O157:H7 from Minced Beef and bovine hide. Methods and Results:  Minced Beef and bovine hide were inoculated with varying concentrations (log10 1·58–2·58 CFU g−1 and log10 2·42–4·49 CFU 100 cm2 respectively) of E. coli O157:H7 and recovered using a direct plate method or an enrichment/immunomagnetic separation (IMS) method and then plated onto SMAC or SMAC-CT in both cases. The direct plate method detected the pathogen consistently from Minced Beef samples with an average recovery of 69·2–91·2%. From faecal material on the bovine hide the recovery of the pathogen ranged from 1·80 to 64·5% with fresh faeces depending on the inocula while from dried faeces on hide the results ranged from no recovery at all to 25·1%. Enrichment/IMS recovered E. coli O157:H7 at all inocula levels tested in Minced Beef while the pathogen was only detected consistently at an average inocula level of log10 2·73 CFU 100 cm2 from fresh faeces and log10 4·49 CFU 100 cm2 from dried faeces on bovine hide. Conclusions:  The direct count enumeration method for E. coli O157:H7 underestimated the numbers of pathogens present. The enrichment/IMS procedure consistently detected the pathogen from Minced Beef but did not always detect E. coli O157:H7 from faeces on bovine hide. Significance and Impact of the Study:  Overall this study highlights that any microbial data, used in either predictive microbiology or risk assessment, must take account of the sensitivity and associated performance of the methods employed, in order to make an accurate reflection of the true microbiology of the examined sample.

  • rapid detection and quantification of e coli o157 o26 o111 in Minced Beef by real time pcr
    Journal of Applied Microbiology, 2004
    Co-Authors: K A Ohanlon, I S Blair, T M G Catarame, G Duffy, D A Mcdowell
    Abstract:

    Aim:  To develop a real-time PCR detection procedure for Escherichia coli O111, O26 and O157 from Minced meat. Methods and Results:  Strains (n = 8) of each of E. coli O26, E. coli O111 and E. coli O157 were inoculated at ca 10–20 CFU g−1 into Minced retail meat and enriched for 6 h at 41·5°C as follows: E. coli O26 in tryptone soya broth (TSB) supplemented with cefixime (50 μg l−1), vancomycin (40 mg l−1) and potassium tellurite (2·5 mg l−1); E. coli O111 in TSB supplemented with cefixime (50 μg l−1) and vancomycin (40 mg l−1); E. coli O157 in E. coli broth supplemented with novobiocin (20 mg l−1). DNA was extracted from the enriched cultures, and detected and quantified by real-time PCR using verotoxin (vt1 and vt2) and serogroup (O157 per gene; O26 fliC-fliA genes and O111 wzy gene) specific primers. Conclusions:  The methods outlined were found to be sensitive and specific for the routine detection of E. coli O111, O26 and O157 in Minced Beef. Significance and Impact of the Study:  The enrichment, isolation and detection procedures used in this study provide a rapid routine-based molecular method for the detection and differentiation of E. coli O26, O111 and O157 from Minced meat.

  • optimization of enrichment and plating procedures for the recovery of escherichia coli o111 and o26 from Minced Beef
    Journal of Applied Microbiology, 2003
    Co-Authors: T M G Catarame, J J Sheridan, I S Blair, K A Ohanlon, G Duffy, D A Mcdowell
    Abstract:

    T . M . G . C A T A R A M E , K . A . O ’ H A N L O N , G . D U F F Y , J . J . S H E R I D A N , I . S . B L A I R A N D D . A . M C D O W E L L . 2003. Aim: Optimization of enrichment media and selective agars for the detection of Escherichia coli O26 and O111 from Minced Beef. Methods and Results: This study compared a number of different enrichment conditions and plating media for the recovery of E. coli O26 and E. coli O111 from Minced Beef. The optimum enrichment conditions for E. coli O26 was observed in Beef samples enriched at 41AE5� C in tryptone soya broth supplemented with cefixime (50 l gl )1 ), vancomycin (40 mg l )1 ) and potassium tellurite (2AE 5m g l )1 ). Similar enrichment conditions were optimal for E. coli O111 with the omission of potassium tellurite. The optimum agar for recovery of E. coli O26 and giving the most effective suppression of contaminants was MacConkey agar [lactose replaced by rhamnose (20 g l )1 )] and supplemented with cefixime (50 l gm l )1 ) and potassium tellurite (2AE 5m g l )1 ). Optimum recovery of E. coli O111 was on chromocult agar, supplemented with cefixime (50 l gm l )1 ), cefsulodin (5 mg l )1 ) and vancomycin (8 mg l )1 ). Minced Beef samples were inoculated with a number of strains of E. coli O26 (n ¼ 9) and O111 (n ¼ 8), and the developed enrichment and plating methods, used in combination with immunomagnetic separation, were shown to be an effective method for the recovery of all strains. Conclusions: Routine cultural methods for the recovery of E. coli O26 and O111 from Minced Beef are described. Significance and Impact of the Study: The optimized enrichment and plating procedure described for the recovery of E. coli O111 and O26 from meat can be used to extend research on these emerging pathogens in Beef.

  • thermal inactivation of listeria monocytogenes and yersinia enterocolitica in Minced Beef under laboratory conditions and in sous vide prepared Minced and solid Beef cooked in a commercial retort
    Journal of Applied Microbiology, 2000
    Co-Authors: Declan Bolton, C M Mcmahon, A.m. Doherty, J J Sheridan, I S Blair, D A Mcdowell, David Harrington
    Abstract:

    D-values were obtained for Listeria monocytogenes and Yersinia enterocolitica at 50, 55 and 60 °C in vacuum-packed Minced Beef samples heated in a laboratory water-bath. The experiment was repeated using vacutainers, which allowed heating of the Beef to the desired temperature before inoculation. D-values of between 0·15 and 36·1 min were obtained for L. monocytogenes. Pre-heating the Beef samples significantly affected (P < 0·05) the D60 value only. D-values for Y. enterocolitica ranged from 0·55 to 21·2 min and all the D-values were significantly different (P < 0·05) after pre-heating. In general, the D-values obtained for core inoculated solid Beef samples were significantly higher (P < 0·05) than those generated in Minced Beef when heated in a Barriquand Steriflow commercial retort.

  • Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in Minced Beef under laboratory conditions and in sous-vide prepared Minced and solid Beef cooked in a commercial retort.
    Journal of applied microbiology, 2000
    Co-Authors: Douglas J Bolton, C M Mcmahon, A.m. Doherty, J J Sheridan, I S Blair, D A Mcdowell, David Harrington
    Abstract:

    D-values were obtained for Listeria monocytogenes and Yersinia enterocolitica at 50, 55 and 60 degrees C in vacuum-packed Minced Beef samples heated in a laboratory water-bath. The experiment was repeated using vacutainers, which allowed heating of the Beef to the desired temperature before inoculation. D-values of between 0.15 and 36.1 min were obtained for L. monocytogenes. Pre-heating the Beef samples significantly affected (P < 0.05) the D60 value only. D-values for Y. enterocolitica ranged from 0.55 to 21.2 min and all the D-values were significantly different (P < 0.05) after pre-heating. In general, the D-values obtained for core inoculated solid Beef samples were significantly higher (P < 0.05) than those generated in Minced Beef when heated in a Barriquand Steriflow commercial retort.

Agapi I Doulgeraki - One of the best experts on this subject based on the ideXlab platform.

  • Autoinducer-2-like activity in lactic acid bacteria isolated from Minced Beef packaged under modified atmospheres.
    Journal of Food Protection, 2011
    Co-Authors: Vasiliki A. Blana, Agapi I Doulgeraki, George-john E. Nychas
    Abstract:

    Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from Minced Beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C ...

  • characterization of the enterobacteriaceae community that developed during storage of Minced Beef under aerobic or modified atmosphere packaging conditions
    International Journal of Food Microbiology, 2011
    Co-Authors: Agapi I Doulgeraki, Spiros Paramithiotis, George-john E. Nychas
    Abstract:

    Abstract The whole cell protein and macrorestriction analysis of DNA of Enterobacteriaceae isolates recovered from Minced Beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO2–30% O2–30% N2 in the presence (MAP+) and absence (MAP−) of oregano essential oil were studied. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS–PAGE) profiles obtained from whole cell protein analysis of the Enterobacteriaceae isolates revealed seven groups. Moreover, application of a modified PFGE protocol with XbaI restriction, resulted into 19 different fingerprints. The Enterobacteriaceae community of fresh meat consisted of Serratia liquefaciens and Serratia proteamaculans. S. liquefaciens strain VK23 was the dominant isolate of Enterobacteriaceae for the most conditions adopted, except 10 °C and 15 °C under MAP + and 10 °C under MAP−. In the latter cases, Hafnia alvei represented the dominant fingerprint. Citrobacter freundii was recovered from Minced Beef stored aerobically, while H. alvei and Proteus vulgaris were recovered under MAP. Storage conditions affected the Enterobacteriaceae community; modified atmosphere packaging increased both species and strain diversity.

  • lactic acid bacteria population dynamics during Minced Beef storage under aerobic or modified atmosphere packaging conditions
    Food Microbiology, 2010
    Co-Authors: Agapi I Doulgeraki, Spiros Paramithiotis, Dafnimaria Kagkli, George-john E. Nychas
    Abstract:

    Abstract A total of 266 lactic acid bacteria (LAB) have been isolated from Minced Beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO2–30% O2–30% N2 in the presence MAP (+) and absence MAP (−) of oregano essential oil. Sequencing of their 16S rRNA gene along with presence of the katA gene demonstrated dominance of the LAB microbiota by Leuconostoc spp. during aerobic storage at 5, 10 and 15 °C, as well as during MAP (−) and MAP (+) storage at 10 and 15 °C; Lactobacillus sakei prevailed during aerobic storage at 0 °C, as well as at MAP (−) and MAP (+) storage at 0 and 5 °C. The sporadic presence of other species such as Leuconostoc mesenteroides, Weisella viridescens, Lactobacillus casei and Lactobacillus curvatus has also been determined. Pulsed-Field Gel Electrophoresis of high molecular weight genomic DNA revealed the dynamics of the isolated LAB strains. Prevalence of Leuconostoc spp. was attributed to one strain only. On the other hand, packaging conditions affected Lb. sakei strain spoilage dynamics.

N A Botsoglou - One of the best experts on this subject based on the ideXlab platform.

  • the antimicrobial effect of thyme essential oil nisin and their combination against escherichia coli o157 h7 in Minced Beef during refrigerated storage
    Meat Science, 2008
    Co-Authors: Nikolaos Solomakos, A Govaris, P Koidis, N A Botsoglou
    Abstract:

    Abstract The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000 IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth (TSB) and Minced Beef meat. EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in Minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogens in Minced meat. Treatment of Minced Beef meat with EO at 0.6% showed an inhibitory activity against E. coli O157:H7 during storage at 10 °C, but not at 4 °C. Treatment of Minced Beef meat or TSB with nisin at 500 or 1000 IU/g did not show any antibacterial activity against E. coli O157:H7. The combination of EO at 0.6% and nisin at 500 or 1000 IU/g showed an additive effect against the pathogen, which was higher during storage at 10 °C than at 4 °C.

  • the antimicrobial effect of thyme essential oil nisin and their combination against listeria monocytogenes in Minced Beef during refrigerated storage
    Food Microbiology, 2008
    Co-Authors: Nikolaos Solomakos, A Govaris, P Koidis, N A Botsoglou
    Abstract:

    The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and Minced Beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in Minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in Minced meat. Treatment of Minced Beef meat with nisin at 500 or 1000IU/g showed antibacterial activity against L. monocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of Minced Beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 degrees C than at 4 degrees C. The combined addition of EO at 0.6% and nisin at 500 or 1000IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 1000IU/g, which decreased the population of L. monocytogenes below the official limit of the European Union recently set at 2logcfu/g, during storage at 4 degrees C.

  • the antimicrobial effect of thyme essential oil nisin and their combination against listeria monocytogenes in Minced Beef during refrigerated storage
    Food Microbiology, 2008
    Co-Authors: Nikolaos Solomakos, A Govaris, P Koidis, N A Botsoglou
    Abstract:

    Abstract The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and Minced Beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in Minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in Minced meat. Treatment of Minced Beef meat with nisin at 500 or 1000 IU/g showed antibacterial activity against L. monocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of Minced Beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000 IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 °C than at 4 °C. The combined addition of EO at 0.6% and nisin at 500 or 1000 IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 1000 IU/g, which decreased the population of L. monocytogenes below the official limit of the European Union recently set at 2 log cfu/g, during storage at 4 °C.