Original Article
Evaluation of Selected Essential Oils as Biocontrol Agents Against Listeria monocytogenes
Year: 2020 | Month: October | Volume 10 | Issue 5
1.Barbosa, L.N., Vera Lucia, M.R., Fernandes, A.A.H., Ushimaru, Probst P.S. and Fernandes, A. 2009. Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathog. Dis., 6(6): 725-728.
View at Google Scholar2.Bayoub, K., Baibai, T., Mountassif, D.,Retmane, A and Abdelaziz Soukr. Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains. African J. Biotechnol.,9(27): 4251- 4258.
View at Google Scholar3.Cava, R., Nowak, E., Taboada, A. and Marin-Iniesta, F. 2007. Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milk. J. Food Prot., 70(12): 2757–2763.
View at Google Scholar4.El-Baroty, G.S., Abd El-Baky, H.H., Farag, R.S. and Saleh, M.A. 2010. Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. Afr. J. Biochem Res., 4(6): 167-174.
View at Google Scholar5.El-Sayed, H.S., Chizzola, R., Ramadan, A.A. and Edris, A.E. 2017. Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-micro emulsifying water based delivery systems. Food Chem., 221: 196–204.
View at Google Scholar6.Ghabraie, M., Vu, K.D., Tata, L., Salmieri, S. and Lacroix, M. 2015. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT - Food Science and Tech., doi: 10.1016/j. lwt.2015.10.055.
View at Google Scholar7.Gray, J.A., Chandry, P.S., Kaur, M., Kocharunchitt, C., Bowman, J.P. and Fox, E.M. 2018. Novel biocontrol methods for Listeria monocytogenes biofilms in food production facilities. Front. Microbiol., 9: 605.
View at Google Scholar8.Gupta Charu, Amar P. Garg, Ramesh C. Uniyal and Archana Kumari. 2008. Antimicrobial activity of some herbal oils against common food-borne pathogens. Afri. J. Micronbiol. Res., 2: 258-261.
View at Google Scholar9.Hoque Md. Mahfuzul, Barih, M.L., Vijay K. Jun and Kawamoto, S. 2008. Antimicrobial activity of cloves and cinnamon extracts against food borne pathogens and spoilage bacteria and inactivation of Listeria monocytogenes in Ground Chicken meat with their Essential oils. Rep. Nat’l. Food Res. Inst., 72: 9-21.
View at Google Scholar10.Indu, M.N., Hatha, A.A.M., Abirosh, C., Harsha, U. and Vivekanandan, G. 2006. Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Braz. J. Microbiol., 37: 153-158.
View at Google Scholar11.Jagadeesh Babu, A., Rupa Sundari A., Indumathi, J., Srujan, R.V.N. and Sravanthi, M. 2011. Study on the Antimicrobial activity and Minimum Inhibitory Concentration of Essential Oils of Spices. Vet. World, 4(7): 311-316.
View at Google Scholar12.Jham, G.N., Onkar, D.D., Carolina, M.J. and Vânia, M.M.V. 2005. Identification of the major fungitoxic component of cinnamon bark oil. Fitopatol. Bras., 30(4): 404-407.
View at Google Scholar13.Kim, S. and Fung, D.Y. 2004. Antibacterial effect of watersoluble arrowroot (Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup. J. Food Prot., 67(9): 1953–1956.
View at Google Scholar14.Kumar, M. and Berwal, J.S. 1998. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol., 84: 213–215.
View at Google Scholar15.MariemSomrani, Inglés, M.C., Debbabi, H., Abidi, F. and Alfredo Palop. 2020. Garlic, onion, and cinnamon essential oil anti-biofilms’ effect against Listeria monocytogenes. Foods, 9: 567.
View at Google Scholar16.Menon, V. and S. R. Garg. 2001. Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiol., 18: 647–650.
View at Google Scholar17.Mith H., Dure´ R., Delcenserie V., Zhiri A., Daube G. and Clinquart A. 2014. Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria. Food Sci. Nutrion, 2: 403-41.
View at Google Scholar18.Moreira, M.R., Ponce, A.G., de Valle, C.E. and Roura, S.I. 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogen. Lebensmittel-Wissenschaft und -Technologie- LWT., 38: 565–570.
View at Google Scholar19.Ponce, A.G., Fritz, R., del Valle, C. And Roura, S.I. 2003. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. Lebensmittel-Wissenschaft und -Technologie-LWT., 36: 679–684.
View at Google Scholar20.Prakash, B., AnupamKujur, Amrita Yadav, Akshay Kumar, PremPratap Singh. 2008. Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system. Food Control, 89: 1-11.
View at Google Scholar21.Prindle, R.F., Wright, E.S. 1997. Phenolic compounds. In S. S. Block (Ed.). Disinfection, sterilization and preservation. Philadelfia: Lea & Febiger.
View at Google Scholar22.Rai, M., Priti Paralikar, Priti Jogee, Gauravi Agarkar, Avinash P. Ingle, Marcos Derita and Susana Zacchino. 2017. Synergistic antimicrobial potential of essential oils in combination with nanoparticles: Emerging trends and future perspectives. Int. J. Pharma., http://dx.doi.org/10.1016/j.ijpharm.2017.01.013.
View at Google Scholar23.Razavi Rohani S.M, Mehran, M., Mehdizadeh, T., SiavashSaei- Dehkordi, S. and Mansel W. Griffiths. 2011. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. LWT - Food Sci. Technol.,44: 2260-2265.
View at Google Scholar24.Shan, B., Cai, Y., Brooks, J.D. and Corke, H. 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol.,117: 112-119.
View at Google Scholar25.Singh, G., Maurya, S., De Lampasona, M.P., Catalan, C.A.N. 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem. Toxicol., 45: 1650-1661.
View at Google Scholar26.Smith-Palmer, A., Stewart, J. and Fyfe, L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett. Food Microbiol., 26: 118 – 122.
View at Google Scholar27.Sun, L., Zong, S.B., Li, J.C., Lv, Y.Z., Liu, L.N., Wang, Z.Z., Zhou, J., Cao, L., Kou, J.P. and Xiao, W. 2016. The essential oil from the twigs of Cinnamomum cassia Presl alleviates pain and inflammation in mice. J. Ethnopharmacol., 194: 904–912.
View at Google Scholar28.Thongson, C., Davidson, P.M., Mahakarnchanakul, W., Weiss, J. 2004. Antimicrobial activity of ultrasound-assisted solventextracted spices. Lett. Appl. Microbiol., 39(5): 401-406.
View at Google Scholar29.Valimaa, A.L., AnuTilsala-Timisjarvi and Elina Virtanen. 2015. Rapid detection and identification methods for Listeria monocytogenes in the food chain - A review. Food Control, 55: 103-114.
View at Google Scholar30.Zhang, Y., Liu, X., Wang, Y., Jiang, P. and Quek, S. 2016. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control, 59: 282–289.
View at Google Scholar