Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
Baltić, Milan Ž.
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Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which is why research is mainly dedicated to prevention or inhibition of these frequently reported serotypes, while less attention is dedicated to the uncommon Salmonella serotypes. Outbreaks of salmonellosis caused by rarer subspecies of Salmonella are increasing, which is why their control is needed. Essential oils derived from plants have gained attention mainly due to their antibacterial properties and potential to be used as a replacement for synthetic additives in the food industry. To the best of our knowledge, there are no literature data about the eﬀect of essential oils on Salmonella Give. Therefore, the aim of this study was to evaluate the eﬀect of thyme and oregano essential oils and thymol, carvacrol, cinnamaldehyde and eugenol on Salmonella Senftenberg and ...Salmonella Give. Results showed that there were no diﬀerences between the susceptibility of the examined Salmonella serovars to these essential oils and active compounds. Oregano essential oil, thymol and carvacrol exhibited greater antibacterial activity, followed by cinnamaldehyde, while the Salmonella serovars examined were most resistant to the eﬀect of eugenol.
Keywords:Salmonella / thymol / carvacrol / cinnamaldehyde / eugenol
Source:Meat technology, 2016, 57, 1, 67-71
- Institute of meat hygiene and technology, Belgrade
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-31034)