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| Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750 |
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