Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils

Mazzarrino, Giovanni; Paparella, Antonello; Chaves‐López, Clemencia; Faberi, Angelo; Sergi, Manuel; Sigismondi, Costantino; Compagnone, Darío; Serio, Annalisa

doi:10.1016/j.foodcont.2014.10.029

Cited by 103 publications

(68 citation statements)

References 23 publications

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“…Eugenol (EG) is an essential oil mainly extracted from the dried flower buds of clove, cinnamon and serves as a fungicide with broad-spectrum antifungal activity (Carrasco et al, 2012;Mazzarrino et al, 2015). It was reported that the minimum inhibitory concentrations (MICs) of EG against the growth of Cladosporium species and Trichophyton rubrum were 350 and 256 lg/mL, respectively (Abbaszadeh, Sharifzadeh, Shokri, Khosravi, & Abbaszadeh, 2014;De Oliveira Pereira, Mendes, & de Oliveira Lima, 2013).…”

Section: Introductionmentioning

confidence: 99%

An inclusion complex of eugenol into β-cyclodextrin: Preparation, and physicochemical and antifungal characterization

Gong

Chen

et al. 2016

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

An inclusion complex of eugenol into β-cyclodextrin: Preparation, and physicochemical and antifungal characterization

Gong

Chen

et al. 2016

Food Chemistry

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“…This is not surprising because Gram-negative bacteria are generally less sensitive to EOs than Gram-positive bacteria (Hyldgaard, Mygind & Meyer, 2012;Mazzarrino et al, 2015). In…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables

et al. 2016

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“…Oregano and thyme EOs have been widely tested in vitro as antimicrobial substances and effectively inhibited the growth of an extensive range of bacteria [12][13][14]. Phenolic compounds are the main active principles of EOs and the responsible for their antibacterial activity.…”

Section: Introductionmentioning

confidence: 99%

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Carrión-Granda¹,

Fernández‐Pan

Rovira

et al. 2018

Journal of Food Quality

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The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO 2 /45% N 2 /5% O 2 ). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H 2 S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H 2 S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.

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Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils

Cited by 103 publications

References 23 publications

An inclusion complex of eugenol into β-cyclodextrin: Preparation, and physicochemical and antifungal characterization

An inclusion complex of eugenol into β-cyclodextrin: Preparation, and physicochemical and antifungal characterization

Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

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