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

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    eResearch_3018.pdf (137.9Kb)
    Date
    1998
    Author
    Smith-Palmer, A.
    Stewart, J.
    Fyfe, Lorna
    Metadata
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    Citation
    Smith-Palmer, A., Stewart, J. & Fyfe, L. (1998) Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbiology, 26(2), pp. 118-122.
    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 0075% 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 C, L. monocytogenes was extremely sensitive to the oil of nutmeg. A concentration of less than 001% was bacteriostatic and 005% was bacteriocidal, but when the temperature was reduced to 4 C, the bacteriostatic concentration was increased to 05% and the bacteriocidal concentration to greater than 1%.
    Official URL
    https://doi.org/10.1046/j.1472-765X.1998.00303.x
    URI
    https://eresearch.qmu.ac.uk/handle/20.500.12289/3018
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    • Dietetics, Nutrition and Biological Sciences

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