Antimicrobial Activity of Basil (Ocimum basilicum) Oil againstSalmonellaEnteritidisin Vitroand in Food

Improved Assays to Identify the Antibiotic Effects on Planktonic and Sessile Bacteria Using the Example of 1.8-Cineol

“…A study by Allergini et al indicated a concentration of 5% either Tween 80 or Tween 20 to maintain a stable emulsion of essential oils [33]. Hence, many studies designed to determine the efficacy of hydrophobic antimicrobial agents utilized Tween 20 or Tween 80 as an emulsifier with concentrations ranging between 0.1% and 5% [34][35][36][37][38][39][40]. In contrast, the present study indicated that no emulsifiers are necessary to provide an adequate contact between the oil and the bacteria.…”

Application of Oregano Essential Oil Against Salmonella Enteritidis in Mayonnaise Salad

“…Nu merous studies show that the in vitro effectiveness of antimicrobial agents is significantly reduced when tested in food model [24][25] [26][27] [28]. It is known that presence of lip ids, carbohydrates, protein, salt has influence about antimicrobial activ ity.…”

Adaptation of Salmonella to Antimicrobials in Food-Processing Environments

“…Carvacrol at 3% succeeded in eradicating Salmonella in fish cubes after 4 days at 4°C while citral and geraniol were less efficient (Kim et al, 1995b). Basil oil at 50 ppm reduced the number of bacteria in food from 5 to 2 log cfu/g after storage for 3 days (Rattanachaikunsopon & Phumkhachorn, 2010). The susceptibility of bacteria to the antimicrobial effect of essential oils appears to be dependent on the composition and pH of the food, and the storage temperature Tassou et al, 1995).…”