Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef.

@article{Djenane2011ChemicalCA,
  title={Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef.},
  author={Djamel Djenane and Javier Yang{\"u}ela and Tahar Amrouche and S Boubrit and N Boussad and Pedro Roncal{\'e}s},
  journal={Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  year={2011},
  volume={17 6},
  pages={505-15}
}
Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157… CONTINUE READING
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