Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

“…There has recently been considerable concern with the increasing incidence of foodborne diseases, which have become relevant public health issues (OUSSALAH et al, 2007). In spite of the advances in the sanitation techniques and inspection services, the contamination of foods with undesirable microorganisms is a potential risk during food processing, further processing, storage and distribution both in developing and developed countries (RUNYORO et al, 2010).…”

“…Different geographic locations where plants are grown, harvest time, genotype, and weather conditions during growth and harvest (CELIKTAS et al, 2007;OUSSALAH et al, 2007) account for these differences, and therefore, the composition and the activity of essential oils obtained from plants grown in a determined region need to be characterized.…”

Antibacterial and antifungal activities of essential oils from medicinal plants found in the South Pacific

“…According to Deans and Ritchie (1987) and Deans et al (1995), the inhibitory effect of essential oil is weakly correlated to whether the bacteria is Grampositive or Gram-negative, this observation is supported by present study. This statement was further supported by Oussalah et al (2007), where Listeria monocytogenes (Gram-positive bacteria) was reported to be slightly more resistant than other tested bacteria. Generally, a similar trend of higher antibacterial activity with increasing concentration of the essential oil was noted in the literature for C. citratus (Onawunmi and Ogunlana, 1986) , E. hortensis and M. koenigii (Bisht and Negi, 2014).…”

Atividade antimicrobiana do óleo essencial de rizomas de açafrão (Curcuma longa L.) e gengibre (Zingiber officinale Roscoe) frente a salmonelas entéricas isoladas de frango resfriado

“…Sendo a Salmonella uma bactéria Gram-negativa, apresenta maior resistência do que outras espécies Gram-positivas (Preuss, 2005), podendo ser justificada pela dupla camada fosfolipídica, que protege a célula bacteriana de determinadas classes de compostos presentes nos óleos essenciais (Oussalah, 2007).…”

“…Estudos demonstram que o óleo essencial de Curcuma longa L. apresenta poder antimicrobiano em potencial contra diferentes patógenos alimentares incluindo diferentes sorovares de Salmonella (Franco et al, 2007;Péret-Almeida et al, 2008;Rattanachaikunsopon & Phumkhachorn, 2010).…”