Antimicrobial activity of combined thyme and rosemary essential oils against<i>Listeria monocytogens</i>in Italian mortadella packaged in modified atmosphere

Giarratana, Filippo; Muscolino, Daniele; Ragonese, Carla; Beninati, Chiara; Sciarrone, Danilo; Ziino, Graziella; Mondello, Luigi; Giuffrida, Alessandro; Panebianco, A.

doi:10.1080/10412905.2016.1165744

Cited by 29 publications

(20 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The effectiveness of RoFO, LaFO, and CaFO is probably related to their 1,8‐cineole abundance, which was 60.8%, 66.0%, and 57.1% respectively. This compound has been investigated previously for its nematicidal activity (against plant parasites and Anisakis ) and also its effects against several food‐borne pathogens . Finally, the lower effectiveness of GiFO can be related to the low quantity (21.2%) of limonene or camphene (21.9%).…”

Section: Resultsmentioning

confidence: 99%

“…This compound has been investigated previously for its nematicidal activity (against plant parasites and Anisakis) 41,49 and also its effects against several food-borne pathogens. 44,50 Finally, the lower effectiveness of GiFO can be related to the low quantity (21.2%) of limonene or camphene (21.9%). Camphene is known for its activity against fungi and plant nematodes; 45,51 no data have been reported for Anisakis.…”

Section: In Vitro Larvicidal Activity Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

et al. 2019

Self Cite

View full text Add to dashboard Cite

BACKGROUND Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and their compounds have been tested against Anisakis. In this study the effectiveness of Tunisian olive oil with different spices or plants (cardamom, cinnamon, ginger, laurel, and rosemary) was tested against Anisakis larvae type 1. RESULTS For the in vitro test, larvae were submerged separately in the oils mentioned above and observed to check viability. Cinnamon oil was the most effective against parasites with lethal time (LT) scores being LT50 = 1.5 days and LT100 = 3 days, followed by rosemary. Laurel, cardamom, and ginger oils were less effective. For the ex vivo experiment, cinnamon, and rosemary oils were tested in anchovy fillets, previously artificially parasitized. Cinnamon was the most effective against parasites (dead after 4 days) as compared to rosemary (7 days). CONCLUSION The use of cinnamon and rosemary‐flavored olive oil in the industrial marinating process can be considered as an efficient alternative to the freezing process required by European Regulation EC No 853/2004 to devitalize Anisakis. © 2019 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: In Vitro Larvicidal Activity Resultsmentioning

confidence: 99%

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Nowadays, EOs, as antibacterial agents, have been an alternative to preservatives. They appear to control pathogenic microorganism and extend the shelf life of foods . Some EOs, such as lemongrass, cinnamon, palmarosa, oregano, vanillin oils, have been incorporated with edible coating according some reports .…”

Section: Introductionmentioning

confidence: 99%

“…They appear to control pathogenic microorganism and extend the shelf life of foods. 11 Some EOs, such as lemongrass, cinnamon, palmarosa, oregano, vanillin oils, have been incorporated with edible coating according some reports. [12][13][14][15] Thyme oil has stronger antimicrobial effects among all EOs against a range of foodborne pathogens such as LM, ST, SA and EC O157:H7.…”

Section: Introductionmentioning

confidence: 99%

Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Sarengaowa

Jiang

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The interest in natural methods that can make food safer, avoiding the use of chemical preservatives or additives, has increased the study on these products (Giarratana et al , 2013, 2016; Klein et al , 2013; Moreira et al , 2005; Muscolino et al , 2016). In this regard, essential oils (EOs), aromatic oily liquids obtained from plant materials, are well known for their preservative properties.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains

et al. 2016

Self Cite

View full text Add to dashboard Cite

Essential oils are aromatic and volatile substances extracted from plants and characterized by antimicrobial activity. The aim of the present study was to evaluate the antibacterial activity (agar disc-diffusion method) of seven different bergamot essential oils (BEOs) on eight Listeria monocytogenes strains. Minimal inhibitory concentration (MIC) of most efficient BEOs was estimated. Extremely variable results for agar disc-diffusion method for L. monocytogenes strains were reported. One of the tested microorganisms resulted insensible to all the BEOs; 3 strains showed an inhibition from weak to null and the remaining 4 a variable susceptibility. Among the BEOs tested, one showed a strong activity against four pathogenic strains. Four BEOs revealed weak, moderate or null activity in all the 7 sensitive strains, while for two oils only a weak or no activity was reported. MIC values were 0.625 μL/mL for the most efficient BEO, 2.5 and 5 μL/mL for the other samples that showed moderate inhibition. Experiment results are significantly related to the strains tested (P<0.01), rather than the BEO employed (P>0.01). In conclusion, we can consider BEO as a natural technological hurdle for Listeria monocytogenes in combination with other preservation strategies. Finally, this study underlines the necessity to evaluate the antimicrobial activity of EOs on a significant strains number of the same bacteria.

show abstract

Antimicrobial activity of combined thyme and rosemary essential oils againstListeria monocytogensin Italian mortadella packaged in modified atmosphere

Cited by 29 publications

References 33 publications

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Effect of thyme oil–alginate‐based coating on quality and microbial safety of fresh‐cut apples

Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains

Contact Info

Product

Resources

About