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vol.44 número4Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beefGene detection and toxin production evaluation of hemolysin BL of Bacillus cereus isolated from milk and dairy products marketed in Brazil índice de autoresíndice de assuntospesquisa de artigos
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Brazilian Journal of Microbiology

versão impressa ISSN 1517-8382

Resumo

MELO, Geiseanny Fernandes do Amarante et al. The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil. Braz. J. Microbiol. [online]. 2013, vol.44, n.4, pp.1189-1194.  Epub 04-Fev-2014. ISSN 1517-8382.  http://dx.doi.org/10.1590/S1517-83822014005000009.

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

Palavras-chave : essential oil; Croton blanchetianus Baill; antimicrobial activity; foodborne microorganisms.

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