Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1397
3
1
gregorian
2018
6
1
5
2
online
1
fulltext
en
In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-family:times new roman;"><span style="font-size:14px;"><strong>Background: </strong>Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against spoilage and pathogenic microorganisms isolated from food products. The objective of the current study was to determine <em>in vitro</em> antimicrobial effects of selected EOs against these microorganisms.<br>
<strong>Methods:</strong> Antimicrobial activity of EOs against food-borne and spoilage microorganisms was screened by disk diffusion assay; then, the Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) were determined. Statistical analysis was done using SPSS 23.0 software for Windows.<br>
<strong>Results:</strong> Oregano and thyme EOs showed the highest antimicrobial activity and the lowest MICs, while anise, fennel, garlic, and ginger showed a lower activity with significant differences (<em>p</em><0.05). It was demonstrated that <em>Salmonella</em> Typhimurium, <em>Escherichia coli</em>, <em>Proteus mirabilis</em>, and <em>Yersinia enterocolitica</em> were the most sensitive bacteria to all the EOs tested (<em>p</em><0.05). Among Gram-positive bacteria, <em>Listeria innocua</em> was demonstrated to be the most sensitive to most of the EOs (<em>p</em><0.05). Furthermore, <em>Staphylococcus aureus</em> and <em>Listeria monocytogenes</em> were shown to be more sensitive than <em>Enterococcus</em> spp. (<em>p</em><0.05). Yeasts were significantly (<em>p</em><0.05) more sensitive than bacteria and were inhibited by most of the EOs.</span><br>
<span style="font-size:14px;"><strong>Conclusion:</strong> The use of the analyzed EOs may be interesting to food processors because of their antimicrobial properties. However, it is necessary to test their use in food products and gauge their sensory implications.</span><br>
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<span style="font-size:14px;"><strong>DOI:</strong> 10.29252/jfqhc.5.2.3</span></span></div>
Oils, Volatile , Plants , Anti-Bacterial Agents, Food Microbiology
41
48
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-80-1&slc_lang=en&sid=1
M.
Carvalho