Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria

Journal of Food Protection

Volumn 70, Issue 2, 2007, Pages 425-431

  Falcone, Pasquale M ^a   Mastromatteo, Marianna ^a   Del Nobile, Matteo A ^a   Corbo, Maria R ^a   Sinigaglia, Milena ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; THYMOL;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; BIOLOGICAL MODEL; DOSE RESPONSE; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYGIENE; KINETICS; MEAT; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; HYGIENE; KINETICS; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; MODELS, BIOLOGICAL; THYMOL;

EID: 33847240116     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.2.425     Document Type: Article

References (26)

1. Aureli, P., A. Costantini, and S. Zolea. 1992. Antimicrobial activity of some plant essential oils against Listeria monocytogenes. J. Food Prot. 55:344-348.
2. Bischoff, J. 1989. Ready-to-eat-roulette. Meat Poult. June:20-22.
3. Buchanan, R. L., and M. P. Doyle. 1997. Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli. Food Technol. 51:69-76.
4. Centers for Disease Control. 1989. Listeriosis associated with consumption of turkey franks. Morb. Mortal. Wkly. Rep. 38:267-268.
5. Dalgaard, P., and K. Koutsoumanis. 2001. Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models. J. Microbiol. Methods 43:183-196.
6. Davidson, P. M., and A. S. Naidu. 2000. Phyto-phenols, p. 265-294. In A. S. Naidu (ed.), Natural food antimicrobial systems. CRC Press, Boca Raton, Fla.
7. Dehove, R. A., and A. Soroste. 1999. Réglementation des produits. In Qualité, repression des frauds. Lamy S.A., Paris, France.
8. Delgado, B., P. S. Fernandez, A. Palop, and M. P. Periago. 2004. Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions. Food Microbiol. 21:327-334.
9. Dillon, V. M., and R. G. Board. 1994. Future prospects for natural antimicrobial food preservation systems, p. 297-305. In Natural antimicrobial systems and food preservation. Cab International, Oxfordshire, UK.
10. Falcone, P. M., B. Speranza, M. A. Del Nobile, M. R. Corbo, and M. Sinigaglia. 2005. A study on the antimicrobial activity of thymol intended as natural preservative. J. Food Prot. 68:1664-1670.
11. Gould, G. W. 1996. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Prot. (Suppl.) 82-86.
12. Griffin, S. G., S. G. Wyllie, J. L. Markham, and D. N. Leach. 1999. The role of structure and molecular properties of thymol and other terpenoids in determining their antimicrobial activity. Flav. Frag. J. 14:322-332.
13. Harrigan, W. F. 1998. Laboratory methods in food microbiology. Academic Press, San Diego, Calif.
14. Helander, I. M., H.-L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. E. Pol, E. J. Smid, L. G. M. Morris, and A. Von Wright. 1998. Characterization of the action of selected essential oil components on gram-negative bacteria. J. Agric. Food Chem. 46:3590-3595.
15. Hintlian, C. B., and J. H. Hotchkiss. 1986. The safety of modified atmosphere packaging: a review. Food Technol. 40:70-76.
16. Juven, B. J., J. Kanner, F. Schved, and H. Weissiowicz. 1994. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J. Appl. Bacteriol. 76:626-631.
17. Katayama, T., and I. Nagai. 1960. Chemical significance of the volatile components of spices in the food preservative view-point. VI. Structure and antibacterial activity of terpenes. Bull. Jpn. Soc. Sci. Fish. 26:29-32.
18. Mead, P. S., and P. M. Griffin. 1998. Escherichia coli O157:H7. Lancet 352:1207-1212.
19. Nazer, A. I., A. Kobilinsky, J. L. Tholozan, and F. Dubois-Brissonnet. 2005. Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect? Food Microbiol. 22:391-398.
20. Paster, N., B. J. Juven, E. Shaaya, M. Menasherov, and R. Nitzan. 1990. Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria. Lett. Appl. Microbiol. 11:33-37.
21. Periago, P. M., and R. Moezelaar. 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. Shelef, L. 1983. Antimicrobial effect of spices. J. Food Saf. 6:29-44.
23. Walsh, S. E., J.-Y. Maillard, A. D. Russel, D. D. Catrenich, D. L. Charbonneau, and R. G. Bartolo. 2003. Activity and mechanism of action of selected biocidal agents on gram-positive and gram-negative bacteria. J. Appl. Microbiol. 94:240-247.
24. Wang, L., and E. A. Johnson. 1992. Inhibition of Listeria monocytogenes by fatty acids and monoglycerides. Appl. Environ. Microbiol. 58:624-629.
25. Wang, L., and E. A. Johnson. 1997. Control of Listeria monocytogenes by monoglycerides in foods. J. Food Prot. 60:131-138.
26. Zwietering, M. H., I. Jougerburger, F. M. Rombouts, and K. van'T Riet. 1990. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 56:1875-1881.