Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese

Menon, K. Vrinda; Garg, Sarika

doi:10.1006/fmic.2001.0430

Cited by 118 publications

(38 citation statements)

References 7 publications

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“…Only clove oil was effective against these two pathogens in cheese (Smith-Palmer et al 2001;Vrinda Menon and Garg 2001).…”

Section: Dairy Foodsmentioning

confidence: 93%

“…In various meats, oils from coriander, clove, oregano and thyme exhibited elevated inhibitory effects against L. monocytogenes and A. hydrophila at concentrations of 5-20 μl/g (Tsigarida et al 2000;Menon and Garg 2001;Burt 2004). When screening the alcohol extracts of angelica root, banana purée, bay, caraway seed, carrot root, clove (eugenol), marjoram, pimento leaf and thyme, only clove and pimento extract significantly inhibited the growth of A. hydrophila and L. monocytogenes in refrigerated, cooked, ready-to-eat meat (cooked chicken, refrigerated cooked beef and beef slices prepared from roasted whole sirloin tips).…”

Section: Meatsmentioning

confidence: 99%

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Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Böhme

Barros‐Velázquez

Calo-Mata

et al. 2013

Antimicrobial Compounds

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Essential oils are natural products which combine antimicrobial and antioxidant activity, thus providing natural protection against microbial pathogens and other undesirable agents. Among the essential oils extracted from aromatic plants, oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils have been proposed for different biomedical and industrial applications. The antimicrobial mechanisms found in these essential oils have been explained on the basis of their content in natural compounds such as carvacrol, thymol, p-cymene and c-terpinene, among others. Although these two essential oils have received much attention, scientists working in the fields of biomedicine and food science, among others, are paying increasing attention to a wider variety of aromatic natural oils in an effort to identify novel and natural applications for the inhibition of microbial pathogens. Accordingly, a detailed revision of the main essential oils and their applications in biomedicine, food science and other industrial fields is presented. The review not only focuses on the main antibacterial applications reported to date, but also in the current and future developments for the inhibition of virus and fungi.

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“…Only clove oil was effective against these two pathogens in cheese (Smith-Palmer et al 2001;Vrinda Menon and Garg 2001).…”

Section: Dairy Foodsmentioning

confidence: 93%

Section: Meatsmentioning

confidence: 99%

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Böhme

Barros‐Velázquez

Calo-Mata

et al. 2013

Antimicrobial Compounds

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show abstract

“…They have great potential to be natural preservatives that can be added in almost all foods due to their high efficiency at very low concentrations (Vrinda Menon and Garg 2001;Rooler and Seedhar 2002). Moreover, the incorporation of EOs directly into foods or spraying of EOs on the food surface helps to control the microbial flora for prevention of food oxidation (Oussalah et al 2006).…”

Section: Application Of Eos As Antimicrobialsmentioning

confidence: 99%

Essential Oils as Antimicrobials

Fabiano‐Tixier

Chémat

2014

SpringerBriefs in Molecular Science

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This chapter presents current knowledge on the antimicrobial activities of essential oils (EOs). It shows the antimicrobial action mechanism of EOs and relevant influencing parameters, thus further elucidates the antimicrobial properties of EOs. Moreover, commonly-used analytical methods for EOs' antimicrobial activities are elaborated. In addition, the application of EOs as natural antimicrobials in various fields has also been introduced.

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“…The antibacterial activity of clove oil and EUG has been documented by many researchers [46][47][48][49]. Si et al [50] reported that EUG was inhibitory on various pathogenic bacteria without exerting any harmful effect on the natural microflora in pigs using an ex vivo model.…”

Section: Eugenolmentioning

confidence: 99%