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of 1.0, 2.6, 1.0, 1.4, >2.0, and >2.0 log10 CFU/g edible films containing oregano essential oil
for total bacterial, pseudomonad, staphylo- were more effective than cinnamon or
cocci, coliform, Gram-negative bacteria, and pimento in the extension of shelf life of
micrococci counts, respectively. Sagoo et al. whole beef muscle. They found that applica-
(2002) showed that the addition of 0.3 and tion of oregano oil edible film caused 0.9 and
0.6% chitosan to an unseasoned minced-pork 1.1 log10 CFU/g reductions in Pseudomonas
mixture reduced total viable counts, yeasts and E. coli O157 counts, respectively after 7
and molds, and lactic acid bacteria by up to days of storage at 4°C (Oussalah et al. 2004).
Novel Technologies for Microbial Spoilage Prevention 273
Likewise, Skandamis and Nychas (2002) 1.0 log10 CFU/g difference on day 13 of
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