Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens

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ID: 297779
1998
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Abstract
The antimicrobial properties of 21 plant essential oils and two essences were investigated against five important food-borne pathogens, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The oils of bay, cinnamon, clove and thyme were the most inhibitory, each having a bacteriostatic concentration of 0.075% or less against all five pathogens. In general, Gram-positive bacteria were more sensitive to inhibition by plant essential oils than the Gram-negative bacteria. Campylobacter jejuni was the most resistant of the bacteria investigated to plant essential oils, with only the oils of bay and thyme having a bacteriocidal concentration of less than 1%. At 35 degrees C, L. monocytogenes was extremely sensitive to the oil of nutmeg. A concentration of less than 0.01% was bacteriostatic and 0.05% was bacteriocidal, but when the temperature was reduced to 4 degrees, the bacteriostatic concentration was increased to 0.5% and the bacteriocidal concentration to greater than 1%.
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openalex_W2157921582 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Smith-Palmer, Stewart, Fyfe
Journal letters in applied microbiology
Year 1998
DOI
10.1046/j.1472-765x.1998.00303.x
URL
https://onlinelibrary.wiley.com/doi/pdfdirect/10.1046/j.1472-765X.1998.00303.x
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