scholarly journals Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria

2014 ◽  
Vol 2 (4) ◽  
pp. 403-416 ◽  
Author(s):  
Hasika Mith ◽  
Rémi Duré ◽  
Véronique Delcenserie ◽  
Abdesselam Zhiri ◽  
Georges Daube ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Food Spoilage ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

Chemical compositions and antibacterial activities of five selected aromatic plants essential oils against food-borne pathogens and spoilage bacteria

2015 ◽  
Vol 28 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Marzieh Moosavi-Nasab ◽  
Mohammad Jamal Saharkhiz ◽  
Esmaeil Ziaee ◽  
Fatemeh Moayedi ◽  
Roya Koshani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Chemical Compositions ◽  
Aromatic Plants ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

2019 ◽  
pp. 45-58
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Minimum Inhibitory Concentrations ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Rosmarinus Officinalis L ◽  
Origanum Majorana

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

scholarly journals Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

2012 ◽  
Vol 28 (1) ◽  
pp. 45-47 ◽  
Author(s):  
M A Morhsed ◽  
AA Bashir ◽  
M H K Khan ◽  
M K Alam
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Food Spoilage ◽  
Chemical Treatments ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Different Strains

The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 106 Da and after step by step pretreatments using alkali, acid and H2O2, the final molecular weight was found to be reduced to 2.7 X 104 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing   of the radiation dose. The best antimicrobial activity was observed with 32 kGy. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11809 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 45-47

scholarly journals Comparative antimicrobial activity of clove and fennel essential oils against food borne pathogenic fungi and food spoilage bacteria

2012 ◽  
Vol 11 (94) ◽  
pp. 16065-16070 ◽  
Author(s):  
Javed Shabnam ◽  
Mushtaq Sobia ◽  
Khokhar Ibatsam ◽  
Ahmad Rauf ◽  
Saleem Haider M
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Pathogenic Fungi ◽  
Food Spoilage ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2124
Author(s):  
Giulia Vanti ◽  
Ekaterina-Michaela Tomou ◽  
Dejan Stojković ◽  
Ana Ćirić ◽  
Anna Rita Bilia ◽  
...  
Keyword(s):  
Essential Oils ◽  
Propylene Glycol ◽  
Antimicrobial Properties ◽  
Spherical Shape ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Microorganisms ◽  
Satureja Thymbra ◽  
Origanum Onites

Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

2020 ◽  
Vol 36 ◽  
pp. 100635 ◽  
Author(s):  
Yesim Ozogul ◽  
Esmeray Kuley Boğa ◽  
Ismail Akyol ◽  
Mustafa Durmus ◽  
Yılmaz Ucar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Thyme Essential Oil ◽  
Food Borne ◽  
Spoilage Bacteria
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