Extension of Sous Vide Preservation of Red Deer Meat With Ocimum basilicum Essential Oil: A Study on Antibacterial Effectiveness Against Listeria monocytogenes

Pathogens responsible for foodborne illnesses remain a major public health concern, particularly with the increasing preference for minimally processed and ready‐to‐eat products. Essential oils (EOs) have emerged as promising natural agents for enhancing microbial protection and prolonging shelf life due to their antimicrobial properties. This study investigated the antimicrobial properties of Ocimum basilicum essential oil (OBEO), characterized by a methyl chavicol‐dominant chemotype (88.6%), obtained by steam distillation from fresh flowering plants of Vietnamese origin, as a potential alternative to synthetic preservatives in sous vide processed game meat. The in vitro antimicrobial activity of OBEO against Listeria monocytogenes CCM 4699 was evaluated using disc diffusion and minimum inhibitory concentration methods, yielding an inhibition zone of 16.33 mm and MIC 50 and MIC 90 values of 0.127 and 0.133 mg/mL, respectively. The effectiveness of OBEO was further assessed in sous vide red deer meat inoculated with L. monocytogenes and stored at 4°C for 1 week. OBEO significantly inhibited L. monocytogenes , with enhanced antimicrobial activity observed in vacuum‐sealed treated samples, indicating a synergistic effect with thermal processing. MALDI‐TOF MS analysis identified Pseudomonas corrugata , P. fragi , P. lundensis , P. mucidolens and P. taetrolens as predominant species, with reduced prevalence in OBEO‐treated samples. These findings demonstrate that OBEO can serve as an effective natural antimicrobial agent, improving microbiological safety and extending the shelf life of sous vide game meat.