Abstract Title:

Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth.

Abstract Source:

Int J Food Microbiol. 2003 Aug 15 ;85(1-2):73-81. PMID: 12810272

Abstract Author(s):

M Valero, M C Salmerón

Article Affiliation:

Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández-Campus de Orihuela, Carretera de Beniel, Km 3.2, 03312, Alicante, Orihuela, Spain. [email protected]

Abstract:

The antibacterial activity of 11 essential oils from aromatic plants against the strain INRA L2104 of the foodborne pathogen Bacillus cereus grown in carrot broth at 16 degrees C was studied. The quantity needed by the essential oils of nutmeg, mint, clove, oregano, cinnamon, sassafras, sage, thyme or rosemary to produce 14-1110% relative extension of the lag phase was determined. Total growth inhibition of bacterial spores was observed for some of the antimicrobial agents assayed. The addition of 5 microl cinnamon essential oil per 100 ml of broth in combination with refrigeration temperatures of

Study Type : In Vitro Study

Print Options


Key Research Topics

This website is for information purposes only. By providing the information contained herein we are not diagnosing, treating, curing, mitigating, or preventing any type of disease or medical condition. Before beginning any type of natural, integrative or conventional treatment regimen, it is advisable to seek the advice of a licensed healthcare professional.

© Copyright 2008-2024 GreenMedInfo.com, Journal Articles copyright of original owners, MeSH copyright NLM.