Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions

Food Microbiology

Volumn 21, Issue 3, 2004, Pages 327-334

  Delgado, Begoña ^a   Fernández, Pablo S ^a   Palop, Alfredo ^a   Periago, Paula M ^a,b  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Bacillus cereus; Cymene; Food safety; Frequency distribution; Thymol

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 12144288874     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(03)00075-3     Document Type: Article

References (31)

1. Ali-Shtayeh, M.S., Al-Nuri, M.A., Yaghmour, R.M., Faidi, Y.R., 1997. Antimicrobial activity of Micromeria nervosa from the Palestinian area. J. Ethnopharmacol. 58 (3), 143-147.
2. Beuchat, L.R., 1994. Antimicrobial properties of spices and their essential oils. In: Dillon, V.M., Board, R.G. (Eds.), Natural Antimicrobial Systems and Food Preservation. Cab International, Wallingford, pp. 167-179.
3. Carlin, F., Guinebretiere, M.H., Choma, C., Pasqualini, R., Braconnier, A., Nguyen-the, C., 2000. Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purees. Food Microbiol. 17(2), 153-165.
4. Dillon, V.M., Board, R.G., 1994. Future prospects for natural antimicrobial food preservation systems. In: Dillon, V.M., Board, R.G. (Eds.), Natural Antimicrobial Systems and Food Preservation. Cab International, Oxon, UK, pp. 297-305.
5. Dufrenne, J., Soentoro, P., Tatini, S., Day, T., Notermans, S., 1994. Characteristics of Bacillus cereus related to safe food production. Int. J. Food Microbiol. 23, 99-109.
6. Ettayebi, K., El-Yamani, J., Rossi-Hassani, B.-D., 2000. Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis. FEMS Microbiol. Lett. 183, 191-195.
7. Evans, J.D., Martin, S.A., 2000. Effects of thymol on ruminal microorganisms. Curr. Microbiol. 41, 336-340.
8. Fernández, P.S., Peck, M.W., 1999. A predictive model that describes the effect of prolonged heating at 70-90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme. Appl. Environ. Microbiol. 65, 3449-3457.
9. Fernández, A., Salmerón, C., Fernández, P.S., Martínez, A., 1999. Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus. Trends Food Sci. Technol. 10, 158-162.
10. Gould, G.W., 1996. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Prot. (suppl.), 82-86.
11. Granum, P.E., 1997. Bacillus cereus. In: Doyle, M.P., Beuchat, L.R., Montville, T.J. (Eds.), Food microbiology: fundaments and frontiers. American Society for Microbiology, Massachusetts, Washington, DC, pp. 327-336.
12. Granum, P.E., Lund, T., 1997. Bacillus cereus and its food poisoning toxins. FEMS Microbiol. Lett. 157, 223-228.
13. Hassan, G., Nabbut, N., 1996. Prevalence and characterization of Bacillus cereus isolates from clinical and natural sources. J. Food Prot. 59 (2), 193-196.
14. Helander, I.M., Alakomi, H.-L., Latva-Kala, K., Mattila-Sandholm, T., Pol, I.E., Smid, E.J., Gorris, L.G.M., von Wright, A., 1998. Characterisation of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food Chem. 46, 3590-3595.
15. Institute of Food Technologists, 2000. Overarching principles: kinetic and pathogens of concern for all technologies. J. Food Sci. (suppl.), 16-31.
16. Juven, B.J., Kanner, J., Schved, F., Weisslowicz, H., 1994. Factors that interact with the antibacterial action of thyme essential oil and its active constituent. J. Appl. Bacteriol. 76, 626-631.
17. Lagouri, V., Blekas, G., Tsimidou, M., Kokkini, S., Boskou, D., 1993. Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Z. Lebensmitt-Unter. Forsch. 197, 20-23.
18. Lambert, R.J.W., Skandamis, P.M., Coote, P.J., Nychas, G.J.E., 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 91 (3), 453-462.
19. Lopez-Malo, A., Almanzora-Stella, M., Palou, E., 2002. Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials. Int. J. Food Microbiol. 73 (2-3), 213-218.
20. Peleg, M., Cole, M.B., 1998. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. 38, 353-380.
21. Periago, P.M., Moezelaar, R., 2001. Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus. Int. J. Food Microbiol. 68, 141-148.
22. Periago, P.M., Palop, A., Fernández, P.S., 2001. Combined effect of nisin, carvacrol and thymol on the viability of Bacillus cereus heat-treated vegetative cells. Food Sci. Technol. Int. 7 (6), 487-492.
23. Periago, P.M., Palop, A., Martinez, A., Fernández, P.S., 2002. Exploring new mathematical approaches to microbiological food safety evaluation: an approach to more efficient risk assessment implementation. Dairy Food Environ. Sanit. 22 (1), 18-23.
24. Pol, I.E., Smid, E.J., 1999. Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Lett. Appl. Microbiol. 29 (3), 166-170.
25. Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T., Arsenakis, M., 1996. Antimicrobial and cytotoxic activities of Origanum essential oils. J. Agric. Food Chem. 44 (5), 1202-1205.
26. Ultee, A., Gorris, L.G.M., Smid, E.J., 1998. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. J. Appl. Microbiol. 85, 211-218.
27. Ultee, A., Kets, E.P.W., Smid, E.J., 1999. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 65, 4606-4610.
28. Ultee, A., Slump, R.A., Steging, G., Smid, E.J., 2000. Antimicrobial activity of carvacrol towards Bacillus cereus on rice. J. Food Prot. 63 (5), 620-624.
29. Valero, M., Leontidis, S., Fernández, P.S., Martínez, A., Salmerón, C., 2000. Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C. Food Microbiol. 17, 606-612.
30. Valero, M., Hernández Herrero, L.A., Fernández, P.S., Salmerón, M.C., 2002. Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological test. Food Microbiol. 19, 491-499.
31. Varel, V.H., Miller, D.N., 2001. Plant-derived oils reduce pathogens and gaseous emissions from stored cattle waste. Appl. Environ. Microbiol. 67 (3), 1366-1370.