Application of plant-based antimicrobials in food preservation

Natural Antimicrobials in Food Safety and Quality

Volumn , Issue , 2011, Pages 204-223

  Tiwari, Brijesh Kumar ^a   Valdramidis, Vasilis P ^b   Bourke, Paula ^b   Cullen, Patrick ^b  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890218640     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (119)

1. Ahn, J., Grun, I.U. and Mustapha, A. (2007) Effect of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology 24, 7-14.
2. Akgül, A. and Kivanç M. (1988) Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi. International Journal of Food Microbiology 6, 263-268.
3. Alzoreky, N.S. and Nakahara, K. (2002) Antimicrobial activity of extracts from some edible plants commonly consumed in Asia. International Journal of Food Microbiology 80, 223-230.
4. Ayala-Zavala, J.F., Soto-Valdez, H., Gonzalaz-Leon, A., Alvarez-Parrilla, E., Martin-Belloso, O. and Gonzalez-Aguilar, G.A. (2008) Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in ?-cyclodextrin. Journal of Inclusion Phenomena and Macrocyclic Chemistry 60, 359-368.
5. Ayala-Zavala, J.F., Gonzalez-Aguilar, G.A. and Del-Toro-Sanchez, L. (2009) Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils. Journal of Food Science 74, 84-91.
6. Ayala-Zavala, J.F., Gonzalez-Aguilar, G.A. and Del-Toro-Sanchez, L. (2009) Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils. Journal of Food Science 74, 84-91.
7. Barbosa-Canovas, G.V., Pothakamury, U.H., Palou, E. and Swanson, B.G. (1997). Nonthermal Preservation of Foods. Marcel Dekker, New York. Belletti, N., Lanciotti, R., Patrignani, F. and Gardini, F. (2008) Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads. Journal of Food Science 73, M331- M338.
8. Beuchat, L.R. (1992) Surface disinfection of raw produce. Dairy Food Environmental Sanitation 12, 6-9.
9. Ayala-Zavala, J.F., Gonzalez-Aguilar, G.A. and Del-Toro-Sanchez, L. (2009) Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils. Journal of Food Science 74, 84-91.
10. Burt S. (2004) Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 94, 223-253.
11. Burt, S.A. and Reinders, R.D. (2003) Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology, 36, 162-167.
12. Campo, J. D., Amiot, M.J. and Nguyen-The, C. (2000) Antimicrobial effect of rosemary extracts. Journal of Food Protection 63, 1359-1368.
13. Careagaa, M., Fernandez, E., Dorantesa, L., Mota, L., Jaramillo, M.E. and Hernandez-Sancheza, H. (2003) Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. International Journal of Food Microbiology 83, 331-335.
14. Carson, C.F., Hammer, K.A. and Riley, T.V. (1995) Broth microdilution method for determining the susceptibility of Escherichia coli and Staphylococcus aureus to the essential oil of Melaleuca alternifolia (tea tree oil). Microbios 82, 181-185.
15. Chang S.T., Chen, P.F. and Chang, S.C. (2001) Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. Journal of Ethnopharmacology 77, 123-127.
16. Chanjirakul, K., Wang, C.Y., Wang, S.Y. and Siriphanich, J. (2006) Effect of natural volatile compounds on antioxidant capacity and antioxidant enzymes in raspberries. Postharvest Biology Technology 40,106-115.
17. Charai, M., Mosaddak, M. and Faid, M. (1996) Chemical composition and antimicrobial activities of two aromatic plants: Origanum majorana L. and O. compactum Benth. Journal of Essential Oil Research 8, 657-664.
18. Chorianopoulos, N., Kalpoutzakis, E., Aligiannis, N., Mitaku, S., Nychas, G.J. and Haroutounian, S.A. (2004) Essential oils of Satureja, Origanum, and Thymus species: Chemical composition and antibacterial activities against foodborne pathogens. Journal of Agriculture and Food Chemistry 52, 8261-8267.
19. Chorianopoulos, N., Evergetis, E., Mallouchos, A., Kalpoutzakis, E., Nychas, G.J. and Haroutounian, S.A. (2006) Characterization of the essential oil volatiles of Satureja thymbra and Satureja parnassica: Influence of harvesting time and antimicrobial activity. Journal of Agriculture and Food Chemistry 54, 3139-3145.
20. Connor, D.E. and Beuchat, L.R. (1984) Sensitivity of heat stressed yeasts to essential oils of plants. Applied Environmental Microbiology 47, 229-233.
21. Cosentino, S., Tuberoso, C.I.G., Pisano, B., Satta, M., Mascia, V. and Arzedi, E. (1999) In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology 29, 130-135.
22. Davidson, P.M. (2001) Chemical preservatives and naturally antimicrobial compounds. In: Doyle, M.P., Beuchat, L.R. and Montville, T.J. (eds) Food Microbiology. Fundamentals and Frontiers 2nd edn. ASM Press, Washington DC, pp. 593-628.
23. Davidson, P.M. (2001) Chemical preservatives and naturally antimicrobial compounds. In: Doyle, M.P., Beuchat, L.R. and Montville, T.J. (eds) Food Microbiology. Fundamentals and Frontiers 2nd edn. ASM Press, Washington DC, pp. 593-628.
24. Deans, S.G., Noble, R.C., Hiltunen, R., Wuryani, W. and Penzes, L.G. (1995) Antimicrobial and antioxidant properties of Syzygium aromaticum (L.) Merr. & Perry: impact upon bacteria, fungi and fatty acid levels in ageing mice. Flavour and Fragrance Journal, 10, 323-328.
25. Delaquis, P.J. and Mazza, G. (1995) Antimicrobial properties of isothiocyanates in food preservation. Food Technology 49, 73-84.
26. Delaquis P.J., Stanich K., Girard, B. and Mazza, G. (2002) Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 74, 101-109.
27. Demetzos, C. and Perdetzoglou, D.K. (2001) Composition and antimicrobial studies of the oils of Origanum calcaratum Juss and O. scabrum Boiss from Greece. Journal of Essential Oil Research 13, 460-462.
28. Demo, M.S. and de las Mercedes Oliva, M. (2009) Antimicrobial activity of medicinal plants from South America. In: Botanical Medicine in Clinical Practice. CABI, Wallingford, Oxfordshire, UK, pp. 152-163.
29. Dorman, H.J.D. and Deans, S.G. (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88, 308-316.
30. Elgayyar, M., Draughon, F.A., Golden, D.A. and Mount, J.R. (2001) Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection 64, 1019-1024.
31. Essawi, T. and Srour, M. (2000) Screening of some Palestinian medicinal plants for antibacterial activity. Journal of Ethnopharmacology 70, 343-349.
32. Farag, R.S., Daw, Z.Y., Hewed, F.M. and El-Baroty, G.S.A. (1989) Antimicrobial activity of some Egyptian spice oils. Journal of Food Protection 52, 665-667.
33. Firouzi, R., Azadbakht, M. and Nabinedjad, A. (1998) Anti-listerial activity of essential oils of some plants. Journal of Applied Animal. Research 14, 75-80.
34. Firouzi, R., Azadbakht, M. and Nabinedjad, A. (1998) Anti-listerial activity of essential oils of some plants. Journal of Applied Animal. Research 14, 75-80.
35. Fricke, G., Hoyer, H., Wermter, R. and Paulus, H. (1998) Staphylococcus aureus as an example of the influence of lipophilic components on the microbiological activity of aromatic extracts. Arch. Lebensmitteltechn. 49, 107-111.
36. Fung, D.Y.C., Taylor, S. and Kahan, J. (1977) Effects of butylated hydroxyanisole (BHA) and butylated hydroxitoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. Journal of Food Safety 1, 39-51.
37. Gómez-Estaca, J., López de Lacey, A., López-Caballero, M.E., Gómez-Guillén, M.C. and Montero, P. (2010) Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology 27, 889-896.
38. Griffin, S.G., Markham, J.L, and Leach, D.N. (2000) An agar dilution method for the determination of the minimum inhibitory concentration of essential oils. Journal of Essential Oil Research 12, 249-255.
39. Guillier, L., Naser, A.I. and Dubois-Brissonnet, F. (2007) Growth response of Salmonella Typhimurium in the presence of natural and synthetic antimicrobials: Estimation of MICs from three different models. Journal of Food Protection 70, 2243-2250.
40. Gutierrez, J., Rodriguez, G., Barry-Ryan, C. and Bourke, P. (2008a) Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening. Journal of Food Protection 71, 1846-1854.
41. Gutierrez, J., Rodriguez, G., Barry-Ryan, C. and Bourke, P. (2008b) The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124, 91-97.
42. Gutierrez, J., Barry-Ryan, C. and Bourke, P. (2009a) Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiology 26, 142-152.
43. Gutierrez, J., Bourke P., Lonchamp, J. and Barry-Ryan, C. (2009b) Impact of plant essential oils on microbialogical, organoleptic and quality markers of minimally processed vegetables. Innov. Food Science Innovative and Emerging Technology 10, 195-202.
44. Guynot, M.E., Ramos, A.J., Seto, L., Purroy, P., Sanchis, V. and Marin, S. (2003) Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. Journal of Applied Microbiology 94, 893-899.
45. Hammer, K.A., Carson, C.F. and Riley, T.V. (1999) Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology 86, 985-990.
46. Hammer, K.A., Carson, C.F. and Riley, T.V. (1999) Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology 86, 985-990.
47. Hao, Y.Y., Brackett, R.E. and Doyle, M.P. (1998) Efficacy of plant extracts in inhibiting Aeromonas hydrophila and Listeria monocytogenes in refrigerated cooked poultry. Food Microbiology 15, 367-378.
48. Helander, I.M., Alakomi, H.L., Latva-Kala, K., Mattila-Sandholm, T., Pol, I., Smid, E.J., Gorris, L.G.M. and von Wright, A. (1998) Characterisation of the action of selected essential oil components on gramnegative bacteria. Journal of Agricultural and Food Chemistry 46, 3590-3595.
49. Holley, R.A. and Patel, D. (2005) Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology 22, 273-292.
50. Ibrahim, S.A., Salameh, M.M., Phetsomphou, S., Yang, H. and Seo, C.W. (2006) Application of caffeine, 1,3,7-trimethylxanthine, to control Escherichia coli O157:H7. Food Chemistry 99, 645-650.
51. Janssen, A., Scheffer, J. and Baerheim-Svendsen, A. (1986) Antimicrobial activity of essential oils: A 1976-1986 literature review on aspects of test methods. Planta Medica, 53, 395-398.
52. Juliano, C., Mattana, A. and Usai, M. (2000) Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia. Journal of Essential Oil Research 12, 516-522.
53. Juven, B.J., Kanner, J., Schved, F. and Weisslowicz, H. (1994) Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriology 76, 626-631.
54. Kabara, J.J. and Eklund, T. (1991) Organic acids and esters. In: Russel, N.J. and Gould, G.W. (eds) Food Preservatives. Blackie & Son Ltd, Glasgow, pp. 44-71.
55. Karaman, S., Digrak, M., Ravid, U. and Ilcim, A. (2001) Antibacterial and antifungal activity of the essential oils of Thymus revolutus Celak from Turkey. Journal of Ethnopharmacology 76, 183-186.
56. Karapinar, M. and Sengun, I.Y. (2007) Antimicrobial effect of koruk juice against Salmonella typhimurium on salad vegetables. Food Control 18, 702-706.
57. Kim, H.Y., Lee, Y.J., Hong, K.-H., Kwon, Y.-K., Sim, K.-C., Lee, J.-Y., Cho, H.-Y., Kim, I.-S., Han, S.-B., Lee, C.-W., Shin, I.-S. and Cho, J.S. (2001) Isolation of antimicrobial substances from natural products and their preservative effects. Food Science Biotechnology, 10, 59-71.
58. Kim, J., Marshall, M.R. and Wei, C. (1995) Antimicrobial activity of some essential oil components against five food borne pathogens. Journal of Agricultural and Food Chemistry 43, 2839-2845.
59. Kim, S. and Fung, D.Y. (2004) Antibacterial effect of water soluble arrowroot (Puerariae radix) tea extract on foodborne pathogens in ground beef and mushroom soup. Journal of Food Protection 67, 1953- 1956.
60. Kotzekidou, P., Giannakidis, P. and Boulamatsis, A. (2007) Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT-Food Science and Technology 41, 119-127.
61. Koutsoumanis, K., Lambropoulou, K. and Nychas, G.J.E. (1999) A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial. International Journal of Food Microbiology 49, 67-74.
62. Lambert, R.J.W. and Pearson, J. (2000) Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values. Journal of Applied Microbiology 91, 453-462.
63. Lambert, R.J.W., Skandamis, P.N., Coote, P.J. and Nychas, G.J.E. (2001) A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology 91, 453-462.
64. Lee, D.U., Heinz, V. and Knorr, D. (2003) Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science & Emerging Technologies 4, 387-393.
65. Lee, S.J., Umano, K., Shibamoto, T. and Lee, K.G. (2005) Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chemistry 91, 131-137.
66. Lemay, M.-J., Choquette, J., Delaquis, P.J., Gariepy, C., Rodrigue, N. and Saucier, L. (2002) Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. International Journal of Food Microbiology 78, 217-226.
67. Lis-Balchin, M., Deans, S.G. and Eaglesham, E. (1998) Relationship between bioactivity and chemical composition of commercial essential oils. Flavour and Fragrance Journal 13, 98-104.
68. Lopez-Malo, A., Alzamora, S.M. and Guerrero, S. (2000) Natural antimicrobials from plants. In: Alzamora, S.M., Tapia, M.S. and Lopez-Malo, A. (eds) Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications. Aspen Publishers, Gaithersburg, Maryland pp. 237-264.
69. Lopez-Malo, A., Alzamora, S.M. and Palou, E. (2005) Naturally occurring compounds-plant sources. In: Davidson, P.M., Sofos, J.N. and Branen, A.L. (eds) Antimicrobials in Food, 3rd edn. CRC Press, New York, pp. 429-251.
70. Mah, T.-F.C. and O'Toole, G.A. (2001) Mechanisms of biofilm resistance to antimicrobial agents. Trends in Microbiology 9, 34-39.
71. Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Shin, I.I. and Suzuki T. (2006) A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chemistry 99, 656-662.
72. Marino, M., Bersani, C. and Comi, G. (2002) Impedance measurement to study antimicrobial activity of essential oils from Lamiaceae and Compositae. International Journal of Food Microbiology 67, 187- 195.
73. Martinez-Romero, D., Guillen, F., Valverde, J.M., Bailen, G., Zapata, P., Serrano, M., Castillo, S. and Valero, D. (2007) Influence of carvacrol on survival of Botrytis cinerea inoculated in table grapes. International Journal of Food Microbiology 115, 144-148.
74. Matan, N., Rimkeeree, H., Mawson, A.J., Chompreeda, P., Haruthaithanasan, V. and Parker, M. (2006) Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology, 107, 180-185.
75. Matasyoh, J.C., Kiplimo, J.J., Karubiu, N.M. and Hailstorks, T.P. (2007) Chemical composition and antimicrobial activity of essential oil of Tarchonanthus camphorates. Food Chemistry 101, 1183- 1187.
76. Mytle, N., Anderson, G.L., Doyle, M.P. and Smith, M.A. (2006) Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters. Food Control 17, 102- 107.
77. Nguyen, P. and Mittal, G.S. (2007) Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chemical Engineering and Processing 46, 360-365.
78. Nielsen, P.V. and Rios, R. (2000) Inhibition of fungal growth on bread by volatile components from spices and herbs, and their possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology 60, 219-229.
79. Nychas, G.J.E. (1995) Natural antimicrobials from plants. In: Gould, G.W. (ed.) New Methods of Food Preservation. Blackie Academic & Professional, Glasgow, pp. 58-89.
80. Nychas, G.J.E. and Skandamis, P.N. (2003) Antimicrobials from herbs and spices. In: Roller, S. (ed.) Natural Anti-microbials for the Minimal Processing of Foods. Woodhead Publishing, Cambridge, UK, pp. 176-200.
81. Opalchenova, G. and Obreshkova, D. (2003) Comparative studies on the activity of basil-an essential oil from Ocimum basilicum L.-against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus and Pseudomonas by using different test methods. Journal of Microbiological Methods 54, 105-110.
82. Packiyasothy, E.V. and Kyle, S. (2002) Antimicrobial properties of some herb essential oils. Food Australia 54, 384-387.
83. Pandit, V.A. and Shelef, L.A. (1994) Sensitivity of Listeria monocytogenes to rosemary (Rosemarinus officinalis L). Food Microbiology 11, 57-63.
84. Penney, V., Henderson, G., Blum, C. and Johnson-Green, P. (2004) The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts. Innovative Food Science and Emerging Technology 5, 369-375 Pina-Vaz, C., Gonc, A., Rodrigues, A., Pinto, E., Costa-de-Oliveira, S., Tavares, C. and Salgueiro, L. (2004) Antifungal activity of Thymus oils and their major compounds. Journal of European Academy of Dermatology and Venereology 18, 73-78.
85. Rauha, J.P., Remes, S., Heinonen, M., Hopia, A., Kahkonen, M, Kujala, T., Pihlaja, K., Vuorela, H. and Vuorela, P. (2000) Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology 56, 3-12.
86. Remmal, A., Bouchikhi, T., Rhayour, K. and Ettayebi, M. (1993) Improved method for the determination of antimicrobial activity of essential oils in agar medium. Journal of Essential Oil Research 5, 179-184.
87. Rico-Munoz, E., Bargiota, E. and Davidson, P.M. (1987) Effect of selected phenolic compounds on the membrane-bound adenosine triphosphate of Staphylococcus aureus. Food Microbiology 4, 239-249.
88. Rojas-Graü, M.A., Avena-Bustillos, R. J., Friedman, M., Henika, P. R., Martín-Belloso, O. and McHugh, T.H. (2006) Effect of antimicrobial plant essential oils and oil compounds on physical properties of apple puree-pectin based edible films and coatings. IFT Annual Meeting, Abstract 389.
89. Rojas-Graü, M.A., Avena-Bustillos, R.J., Olsen, C., Friedman, M., Henika, P.R. and Martin-Belloso, O. (2007) Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering 81, 634-641.
90. Rojas-Graü, M.A., Avena-Bustillos, R. J., Friedman, M., Henika, P. R., Martín-Belloso, O. and McHugh, T.H. (2006) Effect of antimicrobial plant essential oils and oil compounds on physical properties of apple puree-pectin based edible films and coatings. IFT Annual Meeting, Abstract 389.
91. Roller, S. and Covill, N. (1999) The antifungal properties of chitosan in laboratory media and apple juice. International Journal of Food Microbiology 47, 67-77.
92. Ross, Z.M., O'Gara, E.A., Hill, D.J., Sleightholme, H.V. and Maslin, D.J. (2001) Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Applied Environmental Microbiology 67, 475-480.
93. Scollard, J., Francis, G.A. and O'Beirne, D. (2009) Effects of essential oil treatment, gas atmosphere, and storage temperature on Listeria monocytogenes in a model vegetable system. Journal of Food Protection 72, 1209-1215.
94. Seydim, A.C. and Sarikus, G. (2006) Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 39, 639-644.
95. Shekarforoush, S.S., Nazer, A.H.K., Firouzi, R. and Rostami, M. (2007) Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran. Food Control 18, 1428-1433.
96. Shelef, L.A. (1983) Antimicrobial effects of spices. Journal of Food Safety 6, 29-44.
97. Singh, N., Singh, R.K., Bhunia, A.K. and Stroshine, R.L. (2002) Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. LWT-Food Science Technology 35, 720-729.
98. Shelef, L.A. (1983) Antimicrobial effects of spices. Journal of Food Safety 6, 29-44.
99. Singh, N., Singh, R.K., Singh, A. and Bhuniab, A.K. (2003) Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. LWT-Food Science Technology 36, 787-794.
100. Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T. and Arsenakis, M. (1996) Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry 44, 1202-1205.
101. Skandamis, P. and Nychas, G.-J. (2001) Effect of oregano essential oil on microbiological and physicochemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology 91, 1011-1022.
102. Skandamis, P., Tsigarida, E. and Nychas, G.-J.E. (2002) The effect of oregano essential oil on survival/ death of Salmonella typhimurium in meat stored at 5 1C under aerobic, VP/MAP conditions. Food Microbiology, 19, 97-103.
103. Smith-Palmer, A., Stewart, J. and Fyfe, L. (1998) Antimicrobial properties of plant essential oils and essences against five important foodborne pathogens. Letters in Applied Microbiology 26, 118-122.
104. Sofos, J., Beuchat, L.R., Davidson, P.M and Johnson, E.A. (1998) Naturally occurring antimicrobials in food. Task force report. Council of Agricultural Science and Technology, Ames, IA., 103.
105. Tang, S., Kerry, J.P., Sheehan, D., Buckley, J. and Morrissey, P.A. (2001) Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International 34, 651-657.
106. Tassou, C.C., Koutsoumanis, K. and Nychas, G.-J.E. (2000) Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Research International 33, 273- 280.
107. Ting, W.T.E. and Diebel, K.E. (1992) Sensitivity of L. monocytogenes to spices at two temperatures. Journal of Food Safety 12, 129-137.
108. Tiwari, B.K., Valdramidis, V.P., O'Donnell, C.P., Muthukumarappan, K., Bourke, P. and Cullen, P.J. (2009) Application of natural antimicrobials for food preservation. Journal of Agricultural & Food Chemistry, 57, 5987-6000.
109. Tyagi, A.K. and Malik, A. (2010) Antimicrobial action of essential oil vapours and negative air ions against Pseudomonas fluorescens. International Journal of Food Microbiology 143, 205-210.
110. Uhart, M., Maks, N. and Ravishankar, S. (2006) Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8oC. Journal of Food Safety 26, 115-125.
111. Uyttendaele, M., Neyts, K., Vanderswalmen, H., Notebaert, E. and Debevere, J. (2004) Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution. International Journal of Food Microbiology 90, 263-271.
112. Valero, M. and Francés, E. (2006) Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth Food Microbiology 23, 68-73.
113. Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Perez-Alvarez, J.A. (2007) Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chimica Slovenica 54, 921-926.
114. Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Perez-Alvarez, J.A. (2008) Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. International Journal of Food Science & Technology 43, 526-531.
115. Walsh, S.E., Maillard, J.-Y., Russell, A.D., Catrenich, C.E., Charbonneau, D.L. and Bartolo, R.G. (2003) Activity and mechanism of action of selective biocidal agents on Gram-positive and -negative bacteria. Journal of Applied Microbiology 94, 240-247.
116. Wan, J., Wilcock, A. and Coventry, M.J. (1998) The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescence. Journal of Applied Microbiology 84, 152- 158.
117. Ward, S.M., Delaquis, P.J., Holley, R.A. and Mazza, G. (1998) Inhibition of spoilage and pathogenic bacteria on agar and pre-cooked roasted beef by volatile horseradish distillates. Food Research International 31, 19-26.
118. Wild, R. (1994) The Complete Book of Natural and Medical Cures. Rodale Press, Inc., Emmaus, USA. Wilkins, K.M. and Board, R.G. (1989) Natural antimicrobial systems. In: Gould, G.W. (ed.) Mechanisms of Action of Food Preservation Procedures. Elsevier, New York, pp. 285-362.
119. Yin, M.C. and Cheng, W.S. (2003) Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science 63, 23-28.