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	Provedor de dados BJM (3) BJPS (1) Autor Costa,Ana Caroliny Vieira da (4) Conceição,Maria Lúcia da (3) Souza,Evandro Leite de (3) Gomes Neto,Nelson Justino (2) Barbosa,Isabella de Medeiros (1) Barros,Jefferson C. de (1) Barros,Jefferson Carneiro de (1) Garino Junior,Felício (1) Jerônimo,Heloísa Maria Ângelo (1) Madruga,Marta Suely (1) Medeiros,Rosália Severo (1) Melo,Geiseanny Fernandes do Amarante (1) Queiroga Neto,Vicente (1) Queiroga,Rita de Cássia Ramos do Egypto (1) Mais... Palavra-chave Essential oil (3) Organic acid (2) Anti-staphylococcal effect (1) Antimicrobial activity (1) Biofilm (1) Combined effect (1) Combined use (1) Croton blanchetianus Baill (1) Foodborne microorganisms (1) Hurdle technology (1) Sanitizers/efficacy (1) Staphylococcus aureus/food processing (1) Surfaces (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2013 (1) 2012 (2) 2009 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods BJM Souza,Evandro Leite de; Barros,Jefferson Carneiro de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da. This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL-1, respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL-1, respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were £ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Combined use; Anti-staphylococcal effect. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000200032 Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model BJM Barros,Jefferson C. de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da; Souza,Evandro Leite de. This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Hurdle technology; Combined effect. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300039 The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil BJM Melo,Geiseanny Fernandes do Amarante; Costa,Ana Caroliny Vieira da; Garino Junior,Felício; Medeiros,Rosália Severo; Madruga,Marta Suely; Queiroga Neto,Vicente. The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Croton blanchetianus Baill; Antimicrobial activity; Foodborne microorganisms. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400023 Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature BJPS Jerônimo,Heloísa Maria Ângelo; Queiroga,Rita de Cássia Ramos do Egypto; Costa,Ana Caroliny Vieira da; Barbosa,Isabella de Medeiros; Conceição,Maria Lúcia da; Souza,Evandro Leite de. This study assessed the effect of different growth media [BHI broth, BHI broth plus glucose (10 g/100 mL) and BHI broth plus NaCl (5 g/100 mL)] and incubation temperatures (28 or 37 ºC) on the adherence, detachment and biofilm formation on polypropylene and stainless steel surfaces (2 x 2 cm coupons) for a prolonged period (24-72 h) by some strains of Staphylococcus aureus (S3, S28 and S54) from food processing plants. The efficacy of the sanitizers sodium hypochlorite (250 mg/mL) and peracetic acid (30 mg/mL) in reducing the number of viable bacterial cells in a preformed biofilm was also evaluated. S. aureus strains adhered in highest numbers in BHI broth, regardless of the type of surface or incubation temperature. Cell detachment from surfaces revealed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus/food processing; Biofilm; Surfaces; Sanitizers/efficacy. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400018 Registros recuperados: 4 Primeira ... 1 ... Última

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