Antibacterial Potential of Essential Oils Against Ground Beef Isolates
| Autor: | Lucas Moreira dos Santos, Gladis Aver Ribeiro, Lisiane Martins Volcão, Rosana Serpa, Juliana de Lima Marques, Suzane Olachea Allend, Kamila da Cunha Furtado |
|---|---|
| Jazyk: | portugalština |
| Rok vydání: | 2017 |
| Předmět: |
Salmonella
food.ingredient biology Nutrition. Foods and food supply Chemistry Segurança Alimentar e Nutricional Microbiologia de Alimentos Agriculture (General) Basilicum Ocimum biology.organism_classification medicine.disease_cause Cinnamomum zeylanicum Minimum Inhibitory Concentration. Meats. Spices. Bacterial S1-972 law.invention food law Cymbopogon citratus medicine TX341-641 Food science Antibacterial activity Eugenia caryophyllata Essential oil |
| Zdroj: | Segurança Alimentar e Nutricional; v. 24 n. 2 (2017): jul./dez.; 161-168 Segurança Alimentar e Nutricional; Vol. 24 No. 2 (2017): jul./dez.; 161-168 Segurança Alimentar e Nutricional; Vol. 24 Núm. 2 (2017): jul./dez.; 161-168 Revista Segurança Alimentar e Nutricional Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP Revista Segurança Alimentar e Nutricional, Vol 24, Iss 2 (2017) |
| ISSN: | 2316-297X |
| Popis: | The objective of this study was to evaluate the antibacterial activity of different EOs against Escherichia coli, Salmonella spp., and coagulase-positive staphylococcus isolated from ground beef. The EOs had values varying from 0.78μl/mL to 100μl/mL, and the essential oil of Citrus lemon did not present any bacterial activity against the studied strains. For E. coli, the essential oil of Cinnamomum zeylanicum presented the best inhibitory activity (MIC = 0.78μl/mL to 1.56μl/mL). In Salmonella spp., the EOs of Cymbopogon citratus (MIC = 12.5μl/mL and 25.0μl/mL), C. zeylanicum (MIC = 25.0 µL/mL) and Ocimum basilicum (MIC = 6.25μl/mL, 12.5μl/mL and 50.0μl/mL) exhibited similar results. The EOs of C. zeylanicum and Eugenia caryophyllata demonstrated the lowest average values of study against coagulase-positive Staphylococcus (MIC = 3.12μl/mL, 6.25μl/mL and 12.5μl/mL). With the data obtained in the study, it can be observed the potential of EOs in the control of pathogenic food microorganisms, as well as validate future researches on the proprieties and active compounds of these products, besides the toxicity of these compounds and the possible alterations that can be caused on the food. |
| Databáze: | OpenAIRE |
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