In vitro combined effect of oregano essential oil and caprylic acid against salmonella serovars, escherichia coli O157:H7, staphylococcus aureus and listeria monocytogenes

Acta Veterinaria Brno

Volumn 80, Issue 4, 2011, Pages 343-348

  Hulánková, Radka ^a   Bořilová, Gabriela ^a  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

FIC; Foodborne pathogens; MIC; Natural antimicrobials; Octanoic acid; Origanum vulgare

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; ORIGANUM; ORIGANUM VULGARE; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 84859060693     PISSN: 00017213     EISSN: None     Source Type: Journal    
DOI: 10.2754/avb201180040343     Document Type: Article

References (18)

1. Boyen F, Haesebrouck F, Vanparys A, Volf J, Mahu M, Van Immerseel F, Rychlik I, Dewulf J, Ducatelle R, Pasmans F 2008: Coated fatty acids alter virulence properties of Salmonella Typhimurium and decrease intestinal colonization of pigs. Vet Microbiol 132: 319-327
2. Burt S 2004: Essential oils: their antibacterial properties and potential applications in foods - a review. Int J Food Microbiol 94: 223-253
3. Desbois AP, Smith VJ 2010: Antibacterial free fatty acids: activities, mechanisms of action and biotechnological potential. Appl Microbiol Biotechnol 85: 1629-1642
4. Dimitrijevic SI, Mihajlovski KR, Antonovic DG, Milanovic-Stevanovic MR, Mijin DZ 2007: A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus offcinalis L. and Origanum vulgare L. Food Chem 104: 774-782
5. Di Pasqua R, De Feo V, Villani F, Mauriello G 2005: In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria. Ann Microbiol 55: 139-143
6. Friedman M, Henika PR, Mandrell RE 2002: Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J Food Protect 65: 1545-1560
7. Gutierrez J, Barry-Ryan C, Bourke P 2009: Antimicrobial activity of plant essential oils using food model media: Effcacy, synergistic potential and interactions with food components. Food Microbiol 26: 142-150
8. Jensen RG, Ferris AM, Lammi-Keefe CJ, Henderson RA 1990: Lipids of bovine and human milks: a comparison. J Dairy Sci 73: 223-240
9. Juven BJ, Kanner J, Schved F, Weisslowicz H 1994: Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol 76: 626-631
10. Kinderlerer JL, Lund BM 1992: Inhibition of Listeria monocytogenes and Listeria innocua by hexanoic and octanoic acids. Lett Appl Microbiol 14: 271-274
11. Nevas M, Korhonen AR, Lindström M, Turkki P, Korkeala H 2004: Antibacterial effciency of Finnish spice essential oils against pathogenic and spoilage bacteria. J Food Protect 67: 199-202
12. Nobmann P, Smith A, Dunne J, Henehan G, Bourke P 2009: The antimicrobial effcacy and structure activity of relationship of novel carbohydrate fatty acid derivates against Listeria spp. and food spoilage microorganisms. Int J Food Microbiol 128: 440-445
13. de Oliveira CEV, Stamford TLM, Neto NJG, de Souza EL 2010: Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids. Int J Food Microbiol 137: 312-316
14. Penalver P, Huerta B, Borge C, Astorga R, Romero R, Perea A 2005: Antimicrobial activity of fve essential oils against origin strains of the Enterobacteriaceae family. APMIS 113: 1-6
15. Ricke SC 2003: Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poultry Sci 82: 632-639
16. Skřivanová E, Marounek M, Benda V, Březina P 2006: Susceptibility of Escherichia coli, Salmonella sp. And Clostridium perfringens to organic acids and monolaurin. Vet Med-Czech 51: 81-88
17. de Souza EL, de Barros JC, da Conceicao ML, Neto NJG, da Costa ACV 2009: Combined application of Origanum vulgare L. essential oil and acetic acid for controlling the growth of Staphylococcus aureus in foods. Braz J Microbiol 40: 387-393
18. Zhou F, Ji BP, Zhang H, Jiang H, Yang ZW, Li JJ, Li JH, Ren YL, Yan WJ 2007: Synergistic effect of thymol and carvacrol combined with chelators and organic acids against Salmonella Typhimurium. J Food Protect 70: 1704-1709