Oregano essential oil: Influence of the chemical composition on the inhibitory activity against Salmonella Enteritidis;Óleo essencial de orégano: Interferência da composição química na atividade frente a Salmonella Enteritidis

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue SUPPL. 1, 2010, Pages

  Silva, Janine Passos Lima ^a   Duarte Almeida, Joaquim Maurício ^a   Perez, Daniel Vidal ^b   Franco, Bernadette Dora Gombossy de Melo ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO DE PESQUISAS JARDIM BOTÂNICO DO RIO DE JANEIRO   (Brazil)

Author keywords

Chemical composition; Natural antimicrobials; Oregano essential oil; Phenolic compouds; Salmonella enteritidis

Indexed keywords

EID: 77955538254     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. Baydar, H. et al. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, v. 15, n. 3, p. 169-172, 2004.
2. BURT, S. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, v. 94, n. 3, p. 223-253, 2004.
3. CHI, S.; ZIVANOVIC, S.; PENFIELD, M. P. Application of chitosan films enriched with oregano essential oil on bologna- active compounds and sensory attributes. Food Science and Technology International, v. 12, n. 2, p. 111-117, 2006.
4. CHORIANOPOULOS, N. et al. Essential oils of satureja, origanum, and thymus species: chemical composition and antibacterial activities against foodborne pathogens. Journal of Agricultural and Food Chemistry, v. 52, n. 26, p. 8261-8267, 2004.
5. CONSENTINO, S. et al. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology, v. 29, n. 2, p. 130-135, 1999.
6. Daferera, D. J.; Ziogas, B. N.; Polissiou, M. G. The effectiveness of plant essential oils in the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. michiganensis. Crop Protection, v. 22, n. 1, p. 39-44, 2003.
7. DELAQUIS, P. J. et al. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology, v. 74, n. 1, p. 101-109, 2002.
8. DUPONT, S. et al. In vitro antibacterial activity of Australian native herb extracts against food-related bacteria. Food Control, v. 17, n. 11, p. 929-932, 2006.
9. FALCONE, P. et al. A study on the antimicrobial activity of thymol intended as a natural preservative. Journal of Food Protection, v. 68, n. 8, p. 1664-1670, 2005.
10. FALEIRO, M. L. et al. Antimicrobial activity of essential oils isolated from Portuguese endemic species of thymus. Letters in Applied Microbiology, v. 36, n. 1, p. 35-40, 2003.
11. FERREIRA, D. F. Análises estatísticas por meio do Sisvar para Windows versão 4.0. In: Reunião Anual da Região Brasileira da Sociedade internacional de Biometria, 45., 2000, São Carlos. Anais. São Carlos: UFSCar, 2000. p. 255-258.
12. Friedman, M.; Henika, P. R.; Mandrell, R. E. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection, v. 65, n. 10, p. 1545-1560, 2002.
13. HARRIS, L. J. et al. Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes. Journal of Food Protection, v. 52, n. 6, p. 384-387, 1989.
14. ISAACS, S. et al. An International Outbreak of Salmonellosis Associated with Raw Almonds Contaminated with a Rare Phage Type of Salmonella Enteritidis. Journal of Food Protection, v. 68, n. 1, p. 191-198, 2005.
15. Jerkovic, I.; Mastelic, J.; Milos, M. The impact of both the season of collection and drying on the volatile constituents of Origanum vulgare L. ssp. hirtum grown wild in Croatia. International Journal of Food Science and Technology, v. 36, n. 6, p. 649-654, 2001.
16. Juliano, C.; Mattana, A.; Usai, M. Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia. Journal of Essential Oil Research, v. 12, n. 4, p. 516-522, 2000.
17. KOKKINI, S. et al. Autumn essential oils of Greek oregano. Phytochemistry, v. 44, n. 5, p. 883-886, 1997.
18. Lambert, R. J. W. et al. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, v. 91, n. 3, p. 453-462, 2001.
19. LIS-BALCHIN, M. et al. Antimicrobial activity of Pelargonium essential oils added to a quiche filling as a model food system. Letters in Applied Microbiology, v. 27, n. 4, p. 207-210, 1998.
20. MARINO, M.; BERSANI, C.; COMI, G. Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. Journal of Food Protection, v. 62, n. 9, p. 1017-1023, 1999.
21. Nazer, A. I. et al. Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect? Food Microbiology, v. 22, n. 4, p. 391-398, 2005.
22. OUSSALAH, M. et al. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Science, v. 73, n. 2, p. 236-244, 2006.
23. PASTER, N. et al. Antifungal activity of oregano and thyme essential oils applied as fumigants against fungi attacking stored grain. Journal of Food Protection, v. 58, n. 1, p. 81-85, 1995.
24. POL, I. E.; SMID, E. J. Combined action of nisin and carvacrol on Bacillus cereus e Listeria monocytogenes. Letters in Applied Microbiology, v. 29, n. 3, p. 166-170, 1999.
25. RHAYOUR, K. et al. The mechanism of bactericidal action of oregano and clove essential oils and of their phenolic major components on Escherchia coli and Bacillus subtilis. Journal of Essential Oil Research, v. 15, n. 5, p. 356-362, 2003.
26. SAGDIÇ, O.; ÖZCAN, M. Antibacterial activity of Turkish spice hydrosols Food Control, v. 14, n. 3, p. 141-143, 2003.
27. SEYDIM, A. C.; SARIKUS, G. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, v. 39, n. 5, p. 639-644, 2006.
28. SILVA, J. P. L. et al. Effects of oregano essential oil and nisin on growth of gram positive and gram negative food borne pathogens. In: INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION ANNUAL MEETING, 92., 2005, Baltimore. Abstracts.
29. Sivropoulou, A. et al. Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry, v. 44, n. 5, p. 1202-1205, 1996.
30. SMITH-PALMER, A.; STEWART, J.; FYFE, L. Antimicrobial properties of plant essencial oils and essences against five important food-borne pathogens. Letters in Applied Microbiology, v. 26, n. 2, p. 118-122, 1998.
31. ULTEE, A. et al. Antimicrobial activity of carvacrol toward Bacillus cereus on rice. Journal of Food Protection, v. 63, n. 5, p. 620-624, 2000.
32. YUSTE, J.; FUNG, D. Y. C. Evaluation of Salmonella typhimurium, Yersinia enterocolitica and Staphylococcus aureus counts in apple juice with cinnamon, by conventional media and thin agar layer method. Food Microbiology, v. 20, n. 3, p. 365-370, 2003.