Avaliação da capacidade antimicrobiana do óleo de Sálvia officinalis L. aplicado em salame italiano

Abstract

The volatile oil from Salvia officinalis L. was used as natural additive in Italian salami, with the objective to study its influence on the microbiological flora normally developed by the product. The volatile oil was used in two concentrations 0.01% and 0.005% on the end item. Both concentrations reduced the inhibition of Staphylococcus aureus and total microbial count, increasing the product safety to the consumer.