scholarly journals Inhibitory Effect of Rosmarinus Officinalis L. Essential Oil (Rosemary) Against Food-Borne Pathogens in A Single and in Mixed Culture

2014 ◽  
Author(s):  
Jossana Pereira de Sousa ◽  
Kataryne Árabe Rimá de Oliveira ◽  
Rayanne Oliveira Lopes ◽  
Danilo Elias Xavier ◽  
Maria Lúcia da Conceição ◽  
...  
Keyword(s):  
Essential Oil ◽  
Mixed Culture ◽  
Inhibitory Effect ◽  
Rosmarinus Officinalis ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Rosmarinus Officinalis L

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.

Inhibitory effect of the essential oil from Chamaecyparis obtusa on the growth of food-borne pathogens

2010 ◽  
Vol 48 (4) ◽  
pp. 496-501 ◽  
Author(s):  
Mi-Jin Park ◽  
Won-Sil Choi ◽  
Ha-Young Kang ◽  
Ki-Seob Gwak ◽  
Geun-Shik Lee ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chamaecyparis Obtusa ◽  
Inhibitory Effect ◽  
Food Borne Pathogens ◽  
Food Borne

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

2017 ◽  
Vol 221 ◽  
pp. 1069-1076 ◽  
Author(s):  
Veronica Sirocchi ◽  
Frank Devlieghere ◽  
Nanou Peelman ◽  
Gianni Sagratini ◽  
Filippo Maggi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Rosmarinus Officinalis ◽  
Beef Meat ◽  
Rosmarinus Officinalis L

Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens

2017 ◽  
Vol 19 ◽  
pp. 128-133 ◽  
Author(s):  
Sasan Gharenaghadeh ◽  
Nayyer Karimi ◽  
Samira Forghani ◽  
Manouchehr Nourazarian ◽  
Saman Gharehnaghadeh ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Borne Pathogens ◽  
Food Borne
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