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The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil.

do Amarante Melo GF, da Costa AC, Garino Junior F, Medeiros RS, Madruga MS, Queiroga Neto V - Braz. J. Microbiol. (2014)

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.

ABSTRACT
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 °C) 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.

Show MeSH
Effect of the Croton blanchetianus Baill essential oil on the cell viability of L. monocytogenes: (■) control (0 μg mL−1); (●) MIC/2 (0.6 μg.mL−1); (▲) MIC (1.25 μg.mL−1); (▼) 2x MIC (2.5 μg.mL−1) of essential oil.
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Related In: Results  -  Collection


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f3-bmj-44-4-1189: Effect of the Croton blanchetianus Baill essential oil on the cell viability of L. monocytogenes: (■) control (0 μg mL−1); (●) MIC/2 (0.6 μg.mL−1); (▲) MIC (1.25 μg.mL−1); (▼) 2x MIC (2.5 μg.mL−1) of essential oil.

Mentions: Figures 1, 2 and 3 show the effects of MIC/2, MIC and 2xMIC of C. blanchetianus Baill essential oil on the viability of the bacteria of interest in food. The survival curve is presented as a way to measure the capacity of a compound to act on the viability of a microorganism. Furthermore, it may be inferred that the estimated mortality of a microbial population (determined by the number of viable cells on the plates) at a given concentration of an antimicrobial compound reflects the speed of the bactericidal effect or the duration of a bacteriostatic effect (Burt, 2004).


The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil.

do Amarante Melo GF, da Costa AC, Garino Junior F, Medeiros RS, Madruga MS, Queiroga Neto V - Braz. J. Microbiol. (2014)

Effect of the Croton blanchetianus Baill essential oil on the cell viability of L. monocytogenes: (■) control (0 μg mL−1); (●) MIC/2 (0.6 μg.mL−1); (▲) MIC (1.25 μg.mL−1); (▼) 2x MIC (2.5 μg.mL−1) of essential oil.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3958186&req=5

f3-bmj-44-4-1189: Effect of the Croton blanchetianus Baill essential oil on the cell viability of L. monocytogenes: (■) control (0 μg mL−1); (●) MIC/2 (0.6 μg.mL−1); (▲) MIC (1.25 μg.mL−1); (▼) 2x MIC (2.5 μg.mL−1) of essential oil.
Mentions: Figures 1, 2 and 3 show the effects of MIC/2, MIC and 2xMIC of C. blanchetianus Baill essential oil on the viability of the bacteria of interest in food. The survival curve is presented as a way to measure the capacity of a compound to act on the viability of a microorganism. Furthermore, it may be inferred that the estimated mortality of a microbial population (determined by the number of viable cells on the plates) at a given concentration of an antimicrobial compound reflects the speed of the bactericidal effect or the duration of a bacteriostatic effect (Burt, 2004).

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.

ABSTRACT
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 °C) 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.

Show MeSH