Development and Evaluation of a Model Predicting the Survival of
            <i>Escherichia coli</i>
            O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Skandamis, Panagiotis; Nychas, George‐John E.

doi:10.1128/aem.66.4.1646-1653.2000

Cited by 204 publications

(122 citation statements)

References 32 publications

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“…Essential oil addition was able to cause The number of researches regarding the antimicrobial activity of spices and derivatives in food matrix still could be considered small when compared to the number of researches using laboratorial media (3,16). Inhibitory effectiveness of O. vulgare essential oil in foods has been noted in minced beef (28), beef fillets (32), Asia sea bass (12) and eggplant salad (27).…”

Section: Resultsmentioning

confidence: 99%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

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Section: Resultsmentioning

confidence: 99%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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“…The antimicrobial activity of essential oils can not be attributed to a single mechanism, but to the existence of several targets in the cell. This is probably due to the large number of different groups of chemical compounds present in essential oils (21).…”

Section: Discussionmentioning

confidence: 99%

“…Combinations of two or more essential oils may also have a beneficial role in preserving food (16)(17)(18). A combination of cinnamon and clove oils suppressed the growth of major spoilage microorganisms of intermediate moisture foods (19)(20)(21). Fungi are a common cause of food spoilage.…”

mentioning

confidence: 99%

Growth Inhibition of Aspergillus Ochraceus ZMPBF 318 and Penicillium Expansum ZMPBF 565 by Four Essential Oils

Čvek

Markov

Frece

et al. 2010

Archives of Industrial Hygiene and Toxicology

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Fungi produce a large variety of extracellular proteins, organic acids, and other metabolites and can adapt to several environmental conditions. Mycotoxin-producing moulds of the genera Aspergillus and Penicillium are common food contaminants. One of the natural ways to protect food from mould contamination is to use essential oils. In this study, we evaluated the effect of essential oils of cinnamon, lavender, rosemary, and sage at 1 % (v/v) concentration in yeast media inoculated with spores (fi nal concentration 10 6 mL -1 media) of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565, alone or in combination, on fungal biomass. Cinnamon showed the best inhibitory effect (100 %). Lavender oil best inhibited the growth of Aspergillus ochraceus (nearly 100 %), and was less successful with Penicillium expansum (having dropped to 57 % on day 28). With cultivation time the inhibitory effect of sage and rosemary oil grew for Aspergillus ochraceus and dropped for Penicillium expansum. These results suggest that fungi can be controlled with essential oils, especially with cinnamon oil.

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“…As pH decreases acid tends to become undissociated and more hydrophobic thereby interacting more easily with cell membrane and exerting their antimicrobial effect. Further more bacteria seen to be more susceptible to the effects of essential oils at low pH 51 . In this study, the pH of in vitro, rumen fluid varied from 6.45 to 7.0 which were within the normal range of rumen pH (6.45 to 7.00).…”

Section: Ph Of Ruminal Fliudmentioning

confidence: 99%

An in vitro trial to study the effect of inclusion of different levels of coconut oil on sheep rumen methanogenesis and fermentation processes

Mukharji¹,

Srivastava²,

Srivastava³

2014

PBJ

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An in vitro trial was conducted in fermentation vessels under anaerobic conditions using composite feed-1 and composite feed-2 with inclusion of different levels of Coconut Oil (CO) along with buffered rumen liquor of sheep to observe the effects of oil on rumen methanogenesis and fermentation. The Composite Feed-1(CF-1) consisted of 40% of concentrate and Composite Feed-2 (CF-2) had 25 % of concentrate. The different levels of CO used were 0.5,1 and 2 µl/ml. Among the gas production and methane concentration parameters the inclusion of CO showed a significant decrease of 38.67%. A non significant effect on gas production was noted with the inclusion of CO in CF-2. Further, a decrease in total gas production and methane concentration was observed which was highly pronounced in CF-1 as compared to CF-2. The rumen digestibility by inclusion of CO in CF-1 and CF-2 decreased significantly (P < 0.01) from control.The inclusion of CO in CF-2 did not affect Ammonia Nitrogen (NH3 -N) concentration, while in CF-1 the CO inclusion increased the NH3 -N concentration. The inclusion of CO decreased the Total volatile fatty acid (TVFA) concentration significantly (P < 0.01). In both the diets namely CF-1 and CF-2 the A:P ratio was unaffected by CO inclusion. The inclusion of CO in CF-1 had a non significant effect in pH. However, the inclusion of CO in CF-1 and CF-2 decreased the protozoa number significantly (P < 0.01). Inclusion of oil tended to decrease Gas production (GP), Metabolizable energy (ME), Short Chain Fatty Acid (SCFA), True Degradability of Dry Matter (TDDM) and Microbial Biomass Production (MBP). The effect was more pronounced when CO level was 1.0µl/ml or higher. From the above gas production and fermentation parameters noticed in two diets CF-1 and CF-2 with inclusion of different levels of CO, it can be envisaged that increasing the proportion of concentrate in diets and using CO as a feed additive increases the rumen efficiency by reducing the methane concentration and gas production.

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Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Cited by 204 publications

References 32 publications

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Growth Inhibition of Aspergillus Ochraceus ZMPBF 318 and Penicillium Expansum ZMPBF 565 by Four Essential Oils

An in vitro trial to study the effect of inclusion of different levels of coconut oil on sheep rumen methanogenesis and fermentation processes

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