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

  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},
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… 
Inhibitory Effects of Selected Turkish Plant Essential Oils on the Various Bacteria
Gram-negative bacteria sowed more resistance to essential oils than Gram-positive bacteria and the most active essential oils against bacteria were Thymbra spicata, T. vulgaris, L. nobilis and O. vulgare.
Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria
The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria.
Antimicrobial activity of essential oils from mediterranean aromatic plants against several foodborne and spoilage bacteria
Thyme oil showed a promising inhibitory activity even at low concentration, thus revealing its potential as a natural preservative in food products against several causal agents of foodborne diseases and food spoilage.
Antimicrobial effects of essential oils on growth of bacteria, yeasts and molds
The use of essential oils as antiseptics and disinfectants could be worthwhile for cleaning, disinfection and sanitation of community places and food processing plants.
Essential oils: their antibacterial properties and potential applications in foods--a review.
  • S. Burt
  • Biology, Medicine
    International journal of food microbiology
  • 2004
In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus
Synergistic effect of volatile oils and antibiotics against some gram positive and negative pathogenic bacteria.
Eight most currently used antibiotics were examined for their antibacterial properties against Gram-ve bacteria as Pseudomonas aeuroginosa, E. coli, Proteus vulgari and Gram+ve as Staphylococcus
Antimicrobial activity of essential oils and other plant extracts
The results of this study support the notion that plant essential oils and extracts may have a role as pharmaceuticals and preservatives.
Chemical composition and antibacterial and antioxidant properties of commercial essential oils
Abstract The aim of this work was to determine the effectiveness of 17 essential oils to inhibit the growth of seven food-borne spoilage and pathogenic bacterial strains ( Brochothrix thermosphacta ,
In vitro Analysis of Super Critical CO2 Extracted Essential Oils Against the Food-borne Pathogenic Bacteria
Abstract This study was undertaken to determine the in vitro antimicrobial activities of super critical CO2 extracted on fifteen commercial essential oils. The antimicrobial activities of essential
Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening.
The objectives of this study were to evaluate the antimicrobial activity of plant essential oils (EOs) against foodborne pathogens and key spoilage bacteria pertinent to ready-to-eat vegetables and


Antimicrobial Activity of Some Egyptian Spice Essential Oils.
The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative bacteria, and Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils.
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
The essential oil of oregano (‘origanum oil’; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. ochraceus and the antagonistic effect of the two oils on Staph.
There is a renewed interest in the antimicrobial properties of spices. In vitro activities of several ground spices, their water and alcohol extracts, and their essential oils have been demonstrated
Antifungal effects of Allium sativum and essences . ( garlic ) extract against the Aspergillus species involved in oto - mycosis
  • Letters in Applied Microbiology
  • 1995
Antimicrobial activity Safety 6 , 24 – 29 . of some plant essential oils against Listeria monocytogenes
  • 1992
Sensitivity of Listeria monoof Food Protection 55, 334-348. cytogenes to spices at two temperatures
  • Journal of Food Safety
  • 1991
Minimum growth temperature of Listeria monocytogenes and non - haemolytic ACKNOWLEDGEMENTS Listeria
  • Journal of Applied Bacteriology
  • 1988
Antimicrobial properties of plant The low bacteriostatic and bacteriocidal concentrations of essential oils
  • International Journal of Food Microbiology
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Effect ofalternatives . rosemary spice extractive on growth of micro - organisms in meats
  • Journal of Milk and Food Technology
  • 1976