Antibacterial Efficiency of Finnish Spice Essential Oils against Pathogenic and Spoilage Bacteria

Journal of Food Protection

Volumn 67, Issue 1, 2004, Pages 199-202

  Nevas, Mari ^a   Korhonen, Anna Riitta ^b   Lindström, Miia ^a   Turkki, Pekka ^b   Korkeala, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Building Services and Material Technology   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; NEGIBACTERIA; ORIGANUM VULGARE; POSIBACTERIA; THYMUS VULGARIS;

EID: 0347596750     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.1.199     Document Type: Article

References (20)

1. Adams, R. P. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Baylor University, Plant Biotechnology Center. Allured Publishing Corp., Carol Stream, 111.
2. Arrebola, M. L., M. C. Navarro, J. Jiménez, and F. A. Ocána. 1994. Yield and composition of the essential oil of Thymus serpylloides subsp. serpylloides. Phytochemistry 1:67-72.
3. Aureli, P., A. Constantini, and S. Zolea. 1992. Antimicrobial activity of some plant essential oils against Listeria monocytogenes. J. Food Prot. 5:344-348.
4. Conner, D. E., and L. R. Beuchat. 1984. Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci. 49:429-434.
5. Dankert, J., TH. F. J. Tromp, H. De Vries, and H. J. Klasen. 1979. Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum. Zbl. Bakt. Hyg., I. Abt. Orig. A 245:229-239.
6. Deans, S. G, and G. Ritchie. 1987. Antibacterial properties of plant essential oils. Int. J. Food Microbiol. 5:165-180.
7. Deans, S. G., and K. P. Svoboda. 1989. Antibacterial activity of summer savory (Satureja hortensis L.) essential oil and its constituents. J. Hortic. Sci. 64:205-210.
8. Esquivel, M. M., M. A. Ribeiro, and M. G. Bernardo-Gil. 1999. Supercritical extraction of savory oil: study of antioxidant and extract characterization. J. Supercrit. Fluids 14:29-138.
9. Ismaiel, A. A., and M. D. Pierson. 1990. Effect of sodium nitrite and origanum oil on growth and toxin production of Clostridium botulinum in TYG broth and ground pork. J. Food Prot. 11:958-960.
10. Lagouri, V., G. Blekas, M. Tsimidou, S. Kokkini, and D. Boskou. 1993. Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Z. Lebensm.-Unters.-Forsch. 197:20-23.
11. Maruzzella, J. C., and L. Liguori. 1958. The in vitro antifungal activity of essential oils. J. Am. Pharmacol, Assoc. 4:250-254.
12. Piccaglia, R., and M. Marotti. 1993. Characterization of several aromatic plants grown in northern Italy. Flavour Frag. J. 8:115-122.
13. Piccaglia, R., M. Marotti, E. Giovanelli, S. G. Deans, and E. Eaglesham. 1993. Antibacterial and antioxidant properties of Mediterranean aromatic plants. Ind. Crop Prod. 2:47-50.
14. Pol, I. E., and E. J. Smid. 1999. Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Lett. Appl. Microbiol. 29:166-170.
15. Rhyu, H. 1979. Gas chromatographic characterization of sages of various geographic origins. J. Food Sci. 44:758.
16. Shelef, L. A. 1983. Antimicrobial effects of spices. J. Food Saf. 6: 29-44.
17. Shelef, L. A., O. A. Naglik, and D. W. Bogen. 1980. Sensitivity of some common food-borne bacteria to the spices sage, rosemary and allspice. J. Food Sci. 45:1042-1044.
18. Sivropoulou, A., E. Papanikolaou, C. Nikolaou, S. Kokkini, T. Laranas, and M. Arsenakis. 1996. Antimicrobial and cytotoxic activities of origanum essential oils. J. Agric. Food Chem. 44:1202-1205.
19. Venskutonis, P. R. 1996. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officianalis L.). Food Chem. 2:219-227.
20. Walker, R. 1990. Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications. Food Addit. Contam. 6:717-768.