Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil

@inproceedings{Tassou2000InhibitionOS,
  title={Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil},
  author={Chrysoula C. Tassou and Konstantinos P. Koutsoumanis and George-John E. Nychas},
  year={2000}
}
Abstract The effect of different concentrations (0–1.2% v/v) of mint ( Mentha piperita ) essential oil on the growth/survival of Salmonella enteritidis and Staphylococcus aureus was studied in nutrient broth, using the viable count method and conductance measurements. In particular the addition of mint essential oil reduced the total viable counts of St. aureus about 6–7 logs while this of S. enteritidis only ca . 3 logs. The detection time measurements showed also that the inhibitory effect of… CONTINUE READING

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