The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil
| Autor: | Marta Suely Madruga, Felício Garino Junior, Vicente Queiroga Neto, Geiseanny Fernandes do Amarante Melo, Rosália Severo de Medeiros, Ana Caroliny Vieira da Costa |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Preservative
Croton Oil Salmonella enteritidis lcsh:QR1-502 medicine.disease_cause Microbiology essential oil lcsh:Microbiology law.invention Listeria monocytogenes law Oils Volatile Medicine Food microbiology Food science Essential oil Microbial Viability antimicrobial activity biology foodborne microorganisms business.industry Temperature Antimicrobial biology.organism_classification Croton Bacterial Load Aeromonas hydrophila Anti-Bacterial Agents Plant Leaves Croton blanchetianus Baill Food Preservatives business Research Paper |
| Zdroj: | Brazilian Journal of Microbiology, Vol 44, Iss 4, Pp 1189-1194 (2013) Brazilian Journal of Microbiology v.44 n.4 2013 Brazilian Journal of Microbiology Sociedade Brasileira de Microbiologia (SBM) instacron:SBM Brazilian Journal of Microbiology, Volume: 44, Issue: 4, Pages: 1189-1194, Published: 04 FEB 2014 |
| ISSN: | 1678-4405 |
| Popis: | The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 °C) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative. |
| Databáze: | OpenAIRE |
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