Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens

Letters in Applied Microbiology

Volumn 26, Issue 2, 1998, Pages 118-122

  Smith Palmer, A ^a   Stewart, J ^b   Fyfe, L ^a  

^a QUEEN MARGARET UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; FOOD MICROBIOLOGY; LISTERIA; PATHOGENS; SALMONELLA;

ANTI-MICROBIAL PROPERTIES; BACTERIOCIDAL; BACTERIOSTATIC; CAMPYLOBACTER JEJUNI; FOOD-BORNE PATHOGENS; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

ESSENTIAL OILS;

CINNAMON OIL; CLOVE OIL; PLANT EXTRACT; THYME OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTOMICROBIAL ACTIVITY; BACTERIAL PATHOGEN; ESSENTIAL OIL; PLANT EXTRACT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIOSTASIS; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; INHIBITION KINETICS; LISTERIA MONOCYTOGENES; NONHUMAN; PLANT; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; CINNAMOMUM VERUM; ENTERITIDIS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MYRISTICA FRAGRANS; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 0031961006     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00303.x     Document Type: Article

References (13)

1. Aureli, P., Costantini, A. and Zolea, S. (1992) Antimicrobial activity of some plant essential oils against Listeria monocytogenes. Journal of Food Protection 55, 334-348.
2. CDSC (1994) Communicate Disease Surveillance Centre Report. Food-borne Disease Surveillance in England and Wales. Government Statistical Service. London: Office for National Statistics.
3. Colome, J.S., Cano, R.J., Kubinski, A. and Grandy, D.V. (1986) Laboratory Exercises in Microbiology. pp. 95. West Publishing Company.
4. Deans, S. and Ritchie, G. (1987) Antimicrobial properties of plant essential oils. International Journal of Food Microbiology 5, 165-180.
5. Farag, R.S., Daw, Z.Y., Hewedi, F.M. and Baroty, G.S.A. (1989) Antimicrobial activity of some Egyptian spice essential oils. Journal of Food Protection 52, 665-667.
6. Farbood, M.I., MacNeil, J.H. and Ostovar, K. (1976) Effect of rosemary spice extractive on growth of micro-organisms in meats. Journal of Milk and Food Technology 39, 675-679.
7. Junttila, J.R., Niemala, S.I. and Hirn, J. (1988) Minimum growth temperature of Listeria monocytogenes and non-haemolytic Listeria. Journal of Applied Bacteriology 65, 321-327.
8. Monitor (1996) Population and Health. National Statistics. Government Statistical Service. London: Office for National Statistics.
9. Nikaido, H. and Vaara, M. (1985) Molecular basis of bacterial outer membrane permeability. Microbiology Reviews 49, 1-32.
10. Pai, S.T. and Platt, M.W. (1995) Antifungal effects of Allium sativum (garlic) extract against the Aspergillus species involved in otomycosis. Letters in Applied Microbiology 20, 14-18.
11. Paster, N., Juven, B.J., Shaaya, E. et al. (1990) Inhibitory effect of oregano and thyme essential oils on moulds and food borne bacteria. Letters in Applied Microbiology 11, 33-37.
12. Shelef, L. A. (1983) Antimicrobial effects of spices. Journal of Food Safety 6, 24-29.
13. Ting, W.T.E. and Deibel, K.E. (1991) Sensitivity of Listeria monocytogenes to spices at two temperatures. Journal of Food Safety 12, 129-137.