Barbosa, Lidiane NunesMores Rall, Vera LuciaHenrique Fernandes, Ana Angelica [UNESP]Ushimaru, Priscila IkedaProbst, Isabella da SilvaFernandes, Ary [UNESP]2014-05-202014-05-202009-07-01Foodborne Pathogens and Disease. New Rochelle: Mary Ann Liebert Inc., v. 6, n. 6, p. 725-728, 2009.1535-3141http://hdl.handle.net/11449/18269The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative strains (Escherichia coli and Salmonella Enteritidis). MIC(90%) values were tested against bacterial strains inoculated experimentally in irradiated minced meat and against natural microbiota (aerobic or facultative, mesophilic, and psychrotrophic bacteria) found in minced meat samples. MIC(90%) values ranged from 0.05% v/v (lemongrass oil) to 0.46% v/v (marjoram oil) to Gram-positive bacteria and from 0.10% v/v (clove oil) to 0.56% v/v (ginger oil) to Gram-negative strains. However, the MIC(90%) assessed on minced meat inoculated experimentally with foodborne pathogen strains and against natural microbiota of meat did not show the same effectiveness, and 1.3 and 1.0 were the highest log CFU/g reduction values obtained against tested microorganisms.725-728engArtigo10.1089/fpd.2009.0282WOS:000268097900011Acesso abertoWOS000268097900011.pdf1843683720990222