Plant essential oils have gained attention for their green and safe characteristics in recent years. However, negative effects on sensory attributes caused by high concentrations hinder their application in foods. The synergistic antibacterial activity and mechanism of basil (BEO) and ginger (GEO) essential oils against Escherichia coli and Staphylococcus aureus were investigated in this study. The preservative effect on braised beef, a Chinese traditional meat product, of combined BEO and GEO was also studied. Both BEO and GEO displayed notable antibacterial activity when applied individually against E. coli and S. aureus. Moreover, the combination of BEO and GEO exhibited synergistic activity, with a fractional inhibitory concentration index of 0.75. The BEO + GEO combination reduced bacterial metabolism, ruptured bacterial membranes, reduced membrane potential, and destructed intracellular enzymes and the membrane integrity of E. coli and S. aureus. The application of BEO + GEO in braised beef could effectively maintain its quality and prolong its shelf life by inhibiting bacterial growth, preventing texture changes and color deterioration. The combination of BEO and GEO exhibited a synergistic antibacterial activity, providing effective preservation of braised beef. The findings contribute valuable insights into the development of natural antibacterial preservatives for meat products.
Keywords: antibacterial mechanism; fractional inhibitory concentration; meat product; shelf life.