TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Blagojev, Nevena
AU  - Suturović, Irene
AU  - Dimić, Gordana
AU  - Pejin, Jelena
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Savanović, Jovo
AU  - Kravić, Snežana
AU  - Karabasil, Nedjeljko
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1518
AB  - Antimicrobial potential of six essential oils (EOs) (basil, ginger, hyssop, caraway, juniper, and sage) against three food-borne bacterial pathogens, commonly found as meat product contaminants (Escherichia coli, Salmonella enterica and Listeria monocytogenes), using disc diffusion and broth microdilution methods, was evaluated. The EOs composition was determined by gas chromatography-mass spectrometry (GC MS) technique. Dominant compounds in analyzed EOs were: estragole)in basil EO), cis-pinocamphone (in hyssop EO), alpha-pinene (in juniper EO), a-thujone (in sage EO), carvone (in caraway EO) and curcumene (in ginger EO). Basil EO inhibited growth of all tested bacteria (disc diffusion method). Tested concentrations of ginger EO lacked bactericidal activity. Only basil EO showed inhibitory effect on L. monocytogenes growth. Compared to all tested EOs, caraway EO had the highest antibacterial activity on E. coli and S. enterica. Minimal inhibitory concentration (MIC) of basil and sage EOs was 56.8 mu l/mL for all tested bacteria. Hyssop, caraway, and juniper EOs were inhibitory at concentration of 113.6 mu l/mL on all tested bacterial species. MIC of ginger EO was 113.6 mu L/mL for E. coli and L. monocytogenes and 227.3 mu L/mL for S. enterica. Minimal bactericidal concentration (MBC) of basil and sage EOs was 113.6 mu l/mL for all investigated bacteria. MBC of hyssop, caraway, and juniper EOs was 227.3 mu l/mL for all investigation bacteria. MBC of ginger EO was 227.3 mu L/mL for E. coli and L. monocytogenes and 454.5 mu L/mL for S. enterica. Tested EOs have a great potential as natural antibacterial preservative in food.
PB  - M H Schaper Gmbh Co Kg, Alfeld
T2  - Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
T1  - Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes
VL  - 68
IS  - 4
SP  - 88
EP  - 95
DO  - 10.2376/0003-925X-68-88
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Blagojev, Nevena and Suturović, Irene and Dimić, Gordana and Pejin, Jelena and Tomović, Vladimir and Sojić, Branislav and Savanović, Jovo and Kravić, Snežana and Karabasil, Nedjeljko",
year = "2017",
abstract = "Antimicrobial potential of six essential oils (EOs) (basil, ginger, hyssop, caraway, juniper, and sage) against three food-borne bacterial pathogens, commonly found as meat product contaminants (Escherichia coli, Salmonella enterica and Listeria monocytogenes), using disc diffusion and broth microdilution methods, was evaluated. The EOs composition was determined by gas chromatography-mass spectrometry (GC MS) technique. Dominant compounds in analyzed EOs were: estragole)in basil EO), cis-pinocamphone (in hyssop EO), alpha-pinene (in juniper EO), a-thujone (in sage EO), carvone (in caraway EO) and curcumene (in ginger EO). Basil EO inhibited growth of all tested bacteria (disc diffusion method). Tested concentrations of ginger EO lacked bactericidal activity. Only basil EO showed inhibitory effect on L. monocytogenes growth. Compared to all tested EOs, caraway EO had the highest antibacterial activity on E. coli and S. enterica. Minimal inhibitory concentration (MIC) of basil and sage EOs was 56.8 mu l/mL for all tested bacteria. Hyssop, caraway, and juniper EOs were inhibitory at concentration of 113.6 mu l/mL on all tested bacterial species. MIC of ginger EO was 113.6 mu L/mL for E. coli and L. monocytogenes and 227.3 mu L/mL for S. enterica. Minimal bactericidal concentration (MBC) of basil and sage EOs was 113.6 mu l/mL for all investigated bacteria. MBC of hyssop, caraway, and juniper EOs was 227.3 mu l/mL for all investigation bacteria. MBC of ginger EO was 227.3 mu L/mL for E. coli and L. monocytogenes and 454.5 mu L/mL for S. enterica. Tested EOs have a great potential as natural antibacterial preservative in food.",
publisher = "M H Schaper Gmbh Co Kg, Alfeld",
journal = "Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene",
title = "Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes",
volume = "68",
number = "4",
pages = "88-95",
doi = "10.2376/0003-925X-68-88"
}

Kocić-Tanackov, S., Blagojev, N., Suturović, I., Dimić, G., Pejin, J., Tomović, V., Sojić, B., Savanović, J., Kravić, S.,& Karabasil, N.. (2017). Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes. in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
M H Schaper Gmbh Co Kg, Alfeld., 68(4), 88-95.
https://doi.org/10.2376/0003-925X-68-88

Kocić-Tanackov S, Blagojev N, Suturović I, Dimić G, Pejin J, Tomović V, Sojić B, Savanović J, Kravić S, Karabasil N. Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes. in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene. 2017;68(4):88-95.
doi:10.2376/0003-925X-68-88 .

Kocić-Tanackov, Sunčica, Blagojev, Nevena, Suturović, Irene, Dimić, Gordana, Pejin, Jelena, Tomović, Vladimir, Sojić, Branislav, Savanović, Jovo, Kravić, Snežana, Karabasil, Nedjeljko, "Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes" in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 68, no. 4 (2017):88-95,
https://doi.org/10.2376/0003-925X-68-88 . .