Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens

@article{SmithPalmer1998AntimicrobialPO,
  title={Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens},
  author={Smith‐Palmer and Stewart and Fyfe},
  journal={Letters in Applied Microbiology},
  year={1998},
  volume={26}
}
The antimicrobial properties of 21 plant essential oils and two essences were investigated against five important food‐borne pathogens, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The oils of bay, cinnamon, clove and thyme were the most inhibitory, each having a bacteriostatic concentration of 0·075% or less against all five pathogens. In general, Gram‐positive bacteria were more sensitive to inhibition by plant essential… 
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