Effects of essential oil from mint ( Mentha piperita ) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C (original) (raw)
Related papers
Effect of Mediterranean Oils and Spices against Food-Related Pathogenic Bacteria
2016
Essential oils and spices recovered from plants are known for their ancient and empiric medicinal or therapeutic properties. The evolution of the science and the discovery of antimicrobial compounds in their own composition made them essential in food industry as adjuvant molecules against food-spoilage. The benefits associated with this type of natural products as antimicrobial agents may be a promising base to replace chemical additives in foods. This work aims to investigate the antimicrobial properties of essential oils (garlic, cinnamon, coriander, cumin, lemon, bay, ginger, marjoram, nutmeg, salsa seeds), other condiments used in food (olive oil, commercial lemon juice, rangpur lime, Sicilian lemon, vinegar) and also a commercial disinfectant. Pathogenic bacteria were selected to study the antimicrobial properties of these compounds: Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Enterococcus faecium, Enterococcus faecalis, Staphylococ...
2016
The aim of the present study was to investigate and compare between the antibacterial properties of some essential oils derived from some medicinal plants and food additives against food borne pathogens Salmonella enteritidis, Staphylococcus aureus and E. coli. The antimicrobial potential was determined performing the disc diffusion assay and also minimal inhibitory (MIC) and bactericidal (MBC) concentrations. The inhibitory ability manifested by the essential oils and food additives against the bacterial strains varied significantly depending fundamentally on concentration, but also on bacterial species. Essential oils were the most bactericidal agents against the tested bacteria. The MIC and MBC values between 0.125 and 1.0 μg/ml for the most active essential oil of Thymus vulgaris followed by Salvia officinalis and Achillea santolina which had MIC and MBC against the tested bacteria ranged from 0.54.0μg/ml and 1.5-6.0μg/ml for MIC and MBC respectively. The most active food additi...
Foods
A novel alternative to synthetic preservatives is the use of natural products such as essential oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe (GRAS), so they could be considered an alternative way to increase the shelf-life of highly perishable food products by impeding the proliferation of food-borne pathogens. The mounting interest within the food industry and consumer preference for “natural” and “safe” products means that scientific evidence on plant-derived essential oils (EOs) needs to be examined in-depth, including the underlying mechanisms of action. Understanding the mechanism of action that individual components of EO exert on the cell is imperative to design strategies to eradicate food-borne pathogens. Results from published works showed that most EOs are more active against Gram-positive bacteria than Gram-negative bacteria due to the difference in the cell wall structure. In addition, the application of EOs at a commercial scale h...