Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum.

@article{Senhaji2007InactivationOE,
  title={Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum.},
  author={Ouafae Senhaji and Mohamed Faid and Ichraq Kalalou},
  journal={The Brazilian journal of infectious diseases : an official publication of the Brazilian Society of Infectious Diseases},
  year={2007},
  volume={11 2},
  pages={
          234-6
        }
}
Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtained by steam distillation for 6 hours. When E. coli O157:H7 cells were incubated at 37 degrees C for 2 hours in the presence of 0.025% of… CONTINUE READING

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