Article (Scientific journals)
Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.
Mith, Hasika; Dure, Rémi; Delcenserie, Véronique et al.
2014In Food Science and Nutrition, 2 (4), p. 403-16
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Keywords :
Antimicrobial activity; essential oil; food spoilage bacteria; food-borne pathogenic bacteria
Abstract :
[en] This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC >/= 0.125 muL/mL and MBC >/= 0.25 muL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 muL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products.
Disciplines :
Microbiology
Author, co-author :
Mith, Hasika;  Phnom Penh
Dure, Rémi ;  Université de Liège - ULiège
Delcenserie, Véronique ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Gestion de la qualité dans la chaîne alimentaire
Zhiri, Abdesselam;  Phnom Penh
Daube, Georges  ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Clinquart, Antoine ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Language :
English
Title :
Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.
Publication date :
2014
Journal title :
Food Science and Nutrition
eISSN :
2048-7177
Publisher :
Wiley, Malden, United States - Massachusetts
Volume :
2
Issue :
4
Pages :
403-16
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 19 August 2015

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