Antibacterial activity of oregano essential oil against foodborne pathogens

dc.contributor.authorCattelan, Mariandacute;lia Goncandcedil;alves [UNESP]
dc.contributor.authorde Castilhos, Maurício Bonatto Machado [UNESP]
dc.contributor.authorSales, Priscila Juliana Pinsetta [UNESP]
dc.contributor.authorHoffmann, Fernando Leite [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:42Z
dc.date.available2014-05-27T11:28:42Z
dc.date.issued2013-03-20
dc.description.abstractPurpose: This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food. Design/methodology/approach: Disc and well-diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones. Findings: Oregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated. Research limitations/implications: Although the research for this paper involved only oregano essential oil, it provided a starting-point for further investigations concerning spices as natural preservatives for food systems. Practical implications: Disc and well-assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro-organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains. Social implications: The imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds. Originality/value: This study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. © Emerald Group Publishing Limited.en
dc.description.affiliationDepartment of Food Engineering Universidade Estadual Paulista Júlio de Mesquita Filho, São Paulo
dc.description.affiliationUnespDepartment of Food Engineering Universidade Estadual Paulista Júlio de Mesquita Filho, São Paulo
dc.format.extent169-174
dc.identifierhttp://dx.doi.org/10.1108/00346651311313544
dc.identifier.citationNutrition and Food Science, v. 43, n. 2, p. 169-174, 2013.
dc.identifier.doi10.1108/00346651311313544
dc.identifier.issn0034-6659
dc.identifier.lattes0654309398298095
dc.identifier.scopus2-s2.0-84875042134
dc.identifier.urihttp://hdl.handle.net/11449/74855
dc.language.isoeng
dc.relation.ispartofNutrition and Food Science
dc.relation.ispartofsjr0,248
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAntimicrobial
dc.subjectEssential oil
dc.subjectFood preservation
dc.subjectFoodborne
dc.subjectIn vitro
dc.subjectOils
dc.subjectOregano
dc.titleAntibacterial activity of oregano essential oil against foodborne pathogensen
dc.typeArtigo
dcterms.licensehttp://www.emeraldinsight.com/about/policies/copyright.htm
unesp.author.lattes0654309398298095
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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