Orange essential oils antimicrobial activities against Salmonella spp.

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  O'Bryan, C A ^a   Crandall, P G ^a   Chalova, V I ^a   Ricke, S C ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Citrus essential oils; Natural antimicrobials; Salmonella

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; FOOD PRESERVATIVE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; SAFETY; SALMONELLA; SWEET ORANGE;

ANTI-BACTERIAL AGENTS; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; SALMONELLA;

CITRUS; SALMONELLA;

EID: 48749105008     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00790.x     Document Type: Article

References (24)

1. Anonymous. 2007. CR investigates dirty birds. Cons Rep 72 : 20 3.
2. Braddock RJ. 1999. Handbook of citrus by-products and processing technology. New York : John Wiley and Sons.
3. CDC. 2001. Salmonellosis technical information. Available from : http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm. Accessed Nov 14 2006.
4. CDC. 2006. The Healthy People 2010 database - October, 2006 edition. Available from : http://wonder.cdc.gov/data2010/obj.htm. Accessed Nov 14 2006.
5. CDC. 2007. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food - 10 states, 2006. MMWR 56 : 336 9.
6. Crandall PG, Hendrix CM. 2001. Citrus juice processing. In : Schrobinger U, editor. Fruit and vegetable juices. 3rd ed. Stuttgart, Germany : Verlag Eugen Ulmer. p. 205 33.
7. Dabbah R, Edwards VM, Moats WA. 1970. Antimicrobial action of some citrus fruit oils on selected food-borne bacteria. Appl Microbiol 19 : 27 31.
8. Deans SG, Ritchie G. 1987. Antimicrobial properties of plant essential oils. Int J Food Microbiol 5 : 165 80.
9. Donaldson JR, Warner SL, Cates RG, Young DG. 2005. Assessment of antimicrobial activity of fourteen essential oils when using dilution and diffusion methods. Pharm Biol 43 : 687 95.
10. Draughon A. 2004. Use of botanicals as biopreservatives in foods. Food Technol 58 : 20 8.
11. Fisher K, Phillips CA. 2006. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J Appl Microbiol 101 : 1232 40.
12. Frenzen PT, Riggs J, Buzby J, Breuer T, Roberts T, Voetsch D, Reddy S, and the FoodNet Working Group. 1999. Salmonella cost estimate update using FoodNet data. Food Rev 22 : 10 5.
13. Johnson JD, Vora JD. 1983. Natural citrus essences. Food Technol 37 : 92 3, 97.
14. Kim JM, Marshall MR, Cornell JA, Preston JF, Wei CI. 1995a. Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and fish cubes. J Food Sci 60 : 1364-8, 1374.
15. Kim J, Marshall MR, Wei C. 1995b. Antibacterial activity of some essential oil components against five foodborne pathogens. J Agric Food Chem 43 : 2839 45.
16. Mann CM, Markham JL. 1998. A new method for determining the minimum inhibitory concentration of essential oils. J Appl Microbiol 84 : 538 44.
17. Matilla T. 1987. A modified Kelsey-Sykes method for testing disinfectants with 2,3,5-triphenyltetrazolium chloride reduction as an indicator of bacterial growth. J Appl Bacteriol 62 : 551 4.
18. Mead PS, Slutsker L, Dietz V, McCaig F, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. 1999. Food-related illness and death in the United States. Emerg Inf Dis 5 : 607 25.
19. Moufida S, Marzouk B. 2003. Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange. Phytochem 62 : 1283 9.
20. Ricke SC, Kundinger MM, Miller DR, Keeton JT. 2005. Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response. Poul Sci 84 : 667 5.
21. Roller S, editor. 2003. Natural antimicrobials for the minimal processing of food. Cambridge, U.K. : Woodhead Publishing.
22. Smith-Palmer A, Stewart J, Fyfe L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett Appl Microbiol 26 : 122 88.
23. Subba MS, Soumithri TC, Rao RS. 1967. Antimicrobial action of citrus oils. J Food Sci 32 : 225 7.
24. Tassou CC, Nychas GJE. 1996. Antimicrobial activity of essential oil mastic gum on Gram-positive and Gram-negative bacteria in broth and in model food system. Int Biodeterior Biodegradation 14 : 411 20.