Data/hora: 10/06/2024 18:09:26

Provedor de dados: 	Brazilian Journal of Microbiology	
País: 	Brazil	
Título: 	Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens	
Autores: 	Radaelli,Marcela; Silva,Bárbara Parraga da; Weidlich,Luciana; Hoehne,Lucélia; Flach,Adriana; Costa,Luiz Antonio Mendonça Alves da; Ethur,Eduardo Miranda.	
Data: 	2016-06-01	
Ano: 	2016	
Palavras-chave: 	Food-borne disease; Antimicrobial activity; Clostridium perfringens; Spices; Essential oils.	
Resumo: 	Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1016/j.bjm.2015.10.001	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.47 n.2 2016	
Fonte: 	info:eu-repo/semantics/openAccess