In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat
Samo za registrovane korisnike
2021
Autori
Vidaković-Knežević, SuzanaKocić-Tanackov, Sunčica
Kravić, Snežana
Knežević, Slobodan
Vranešević, Jelena
Savić Radovanović, Radoslava
Karabasil, Nedjeljko
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Fourteen essential oils, including basil, black pepper, cassumunar ginger, cinnamon, lemon,
clove, fennel, lavender, myrtle, oregano, rosemary, curry plant, thyme and sage,
were screened for their antibacterial activity against important food-borne pathogens,
Salmonella Enteritidis and Salmonella Typhimurium. Essential oils have been examined
by gas chromatograph coupled to mass spectrometer (GC-MS). The disc diffusion method
was used as a screening test for antibacterial activity. Oregano and thyme essential
oils showed the greatest inhibition zones against both Salmonella Enteritidis and Salmonella
Typhimurium, while black pepper, lemon, curry plant and sage EOs expressed no
antibacterial activity against tested Salmonella serotypes. Subsequently, minimal inhibitory
concentration and minimal bactericidal concentration were determined by broth
microdilution method for all essential oils that showed any inhibition zones (disc diffusion
method). The essential oil that showed ...the highest antibacterial activity against all
Salmonella serotypes was oregano, expressing minimal inhibitory concentration values
between 0.04 and 0.23 μL/mL, and minimal bactericidal concentration values between
0.09 and 0.45 μL/mL, followed by cinnamon, clove, rosemary and thyme essential oils.
The results of this study confirm the antibacterial activity of some essential oils, as well
as their potential application as food preservatives.
Ključne reči:
food preservatives / essential oils / foodborne pathogensIzvor:
Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 2021, 72, 1, 4-11Izdavač:
- M. & H. Schaper GmbH & Co.
Finansiranje / projekti:
- Istraživanje farmakoloških karakteristika antimikrobnih agenasa, uvođenje novih tehnoloških rešenja i alternativnih metoda profilakse s ciljem da se poboljša kontrola infektivnih oboljenja domaćih životinja (RS-MESTD-Technological Development (TD or TR)-31071)
- Praćenje zdravstvenog stanja divljači i uvođenje novih biotehnoloških postupaka u detekciji zaraznih i zoonoznih agenasa - analiza rizika za zdravlje ljudi, domaćih i divljih životinja i kontaminaciju životne sredine (RS-MESTD-Technological Development (TD or TR)-31084)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Vidaković-Knežević, Suzana AU - Kocić-Tanackov, Sunčica AU - Kravić, Snežana AU - Knežević, Slobodan AU - Vranešević, Jelena AU - Savić Radovanović, Radoslava AU - Karabasil, Nedjeljko PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2314 AB - Fourteen essential oils, including basil, black pepper, cassumunar ginger, cinnamon, lemon, clove, fennel, lavender, myrtle, oregano, rosemary, curry plant, thyme and sage, were screened for their antibacterial activity against important food-borne pathogens, Salmonella Enteritidis and Salmonella Typhimurium. Essential oils have been examined by gas chromatograph coupled to mass spectrometer (GC-MS). The disc diffusion method was used as a screening test for antibacterial activity. Oregano and thyme essential oils showed the greatest inhibition zones against both Salmonella Enteritidis and Salmonella Typhimurium, while black pepper, lemon, curry plant and sage EOs expressed no antibacterial activity against tested Salmonella serotypes. Subsequently, minimal inhibitory concentration and minimal bactericidal concentration were determined by broth microdilution method for all essential oils that showed any inhibition zones (disc diffusion method). The essential oil that showed the highest antibacterial activity against all Salmonella serotypes was oregano, expressing minimal inhibitory concentration values between 0.04 and 0.23 μL/mL, and minimal bactericidal concentration values between 0.09 and 0.45 μL/mL, followed by cinnamon, clove, rosemary and thyme essential oils. The results of this study confirm the antibacterial activity of some essential oils, as well as their potential application as food preservatives. PB - M. & H. Schaper GmbH & Co. T2 - Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene T1 - In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat VL - 72 IS - 1 SP - 4 EP - 11 DO - 10.2376/0003-925X-72-4 ER -
@article{ author = "Vidaković-Knežević, Suzana and Kocić-Tanackov, Sunčica and Kravić, Snežana and Knežević, Slobodan and Vranešević, Jelena and Savić Radovanović, Radoslava and Karabasil, Nedjeljko", year = "2021", abstract = "Fourteen essential oils, including basil, black pepper, cassumunar ginger, cinnamon, lemon, clove, fennel, lavender, myrtle, oregano, rosemary, curry plant, thyme and sage, were screened for their antibacterial activity against important food-borne pathogens, Salmonella Enteritidis and Salmonella Typhimurium. Essential oils have been examined by gas chromatograph coupled to mass spectrometer (GC-MS). The disc diffusion method was used as a screening test for antibacterial activity. Oregano and thyme essential oils showed the greatest inhibition zones against both Salmonella Enteritidis and Salmonella Typhimurium, while black pepper, lemon, curry plant and sage EOs expressed no antibacterial activity against tested Salmonella serotypes. Subsequently, minimal inhibitory concentration and minimal bactericidal concentration were determined by broth microdilution method for all essential oils that showed any inhibition zones (disc diffusion method). The essential oil that showed the highest antibacterial activity against all Salmonella serotypes was oregano, expressing minimal inhibitory concentration values between 0.04 and 0.23 μL/mL, and minimal bactericidal concentration values between 0.09 and 0.45 μL/mL, followed by cinnamon, clove, rosemary and thyme essential oils. The results of this study confirm the antibacterial activity of some essential oils, as well as their potential application as food preservatives.", publisher = "M. & H. Schaper GmbH & Co.", journal = "Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene", title = "In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat", volume = "72", number = "1", pages = "4-11", doi = "10.2376/0003-925X-72-4" }
Vidaković-Knežević, S., Kocić-Tanackov, S., Kravić, S., Knežević, S., Vranešević, J., Savić Radovanović, R.,& Karabasil, N.. (2021). In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat. in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene M. & H. Schaper GmbH & Co.., 72(1), 4-11. https://doi.org/10.2376/0003-925X-72-4
Vidaković-Knežević S, Kocić-Tanackov S, Kravić S, Knežević S, Vranešević J, Savić Radovanović R, Karabasil N. In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat. in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene. 2021;72(1):4-11. doi:10.2376/0003-925X-72-4 .
Vidaković-Knežević, Suzana, Kocić-Tanackov, Sunčica, Kravić, Snežana, Knežević, Slobodan, Vranešević, Jelena, Savić Radovanović, Radoslava, Karabasil, Nedjeljko, "In vitro antibacterial activity of some essential oils against Salmonella Enteritidis and Salmonella Typhimurium isolated from meat" in Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 72, no. 1 (2021):4-11, https://doi.org/10.2376/0003-925X-72-4 . .