2017
DOI: 10.1016/j.ijfoodmicro.2017.08.010
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Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production

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Cited by 40 publications
(27 citation statements)
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“…Essential oils are concentrated volatile liquids that are extracted from plants, most of which are used as spices, culinary herbs and muscle relaxant [17, 18]. It has been shown that some essential oils have antimicrobial activity against log phase E. coli [1113] and outstanding activity against stationary phase B. burgdorferi as shown in our previous studies [18, 19]. In this study, we identified 8 essential oils (at 1% concentration) that are more active than persister drug tosufloxacin (20 µM), a quinolone drug control that could eradicate stationary phase E. coli (Figure 1).…”
Section: Discussionmentioning
confidence: 99%
“…Essential oils are concentrated volatile liquids that are extracted from plants, most of which are used as spices, culinary herbs and muscle relaxant [17, 18]. It has been shown that some essential oils have antimicrobial activity against log phase E. coli [1113] and outstanding activity against stationary phase B. burgdorferi as shown in our previous studies [18, 19]. In this study, we identified 8 essential oils (at 1% concentration) that are more active than persister drug tosufloxacin (20 µM), a quinolone drug control that could eradicate stationary phase E. coli (Figure 1).…”
Section: Discussionmentioning
confidence: 99%
“…The risk of post-treatment contamination is much more likely to occur during the production of typical and traditional dry fermented sausages; the association of artisan practices, and the poor hygienic conditions that could be present in processing plants often close to the farm, may result in contamination and survival of foodborne pathogens (Meloni, 2015;Panagou, Nychas, & Sofos, 2013). In this study, no strain of E. coli O157:H7 and E.coli O26 was isolated, although the consumption of dry fermented sausages has often been associated with outbreaks caused by E. coli VTEC (Meira et al, 2017). From 1994 to 2007 in United States of America, Europe, and…”
Section: Resultsmentioning
confidence: 66%
“…In this study, no strain of E. coli O157:H7 and E.coli O26 was isolated, although the consumption of dry fermented sausages has often been associated with outbreaks caused by E. coli VTEC (Meira et al, ). From 1994 to 2007 in United States of America, Europe, and Canada several outbreaks due to the consumption of dry fermented sausages contaminated by VTEC were reported.…”
Section: Resultsmentioning
confidence: 75%
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“…Furthermore, more detailed research, such as determination of the median lethal concentration (LC 50 ) for S. invicta, is required to determine the recommended dose of microencapsulated AITC in our fumigation system. However, AITC is a naturally occurring chemical considered harmless to human health and has been shown to inhibit the growth of fungi, insects, and bacteria (Cardiet et al 2012;Meira et al 2017;Torrijos et al 2019). Thus, the development of our fumigation system will be significant not only for preventing of S. invicta invasion in Japan but also for pest management in museums and the food industry.…”
Section: Resultsmentioning
confidence: 99%