Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
2016
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Authors
Bošković, MarijaZdravković, Nemanja
Ivanović, Jelena
Đorđević, Jasna
Janjić, Jelena
Pavličević, Nataša
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 / eugenolSource:
Meat Technology, 2016, 57, 1, 67-71Publisher:
- Institute of meat hygiene and technology, Belgrade
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Fakultet veterinarske medicineTY - JOUR AU - Bošković, Marija AU - Zdravković, Nemanja AU - Ivanović, Jelena AU - Đorđević, Jasna AU - Janjić, Jelena AU - Pavličević, Nataša AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1378 AB - 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. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give VL - 57 IS - 1 SP - 67 EP - 71 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1378 ER -
@article{ author = "Bošković, Marija and Zdravković, Nemanja and Ivanović, Jelena and Đorđević, Jasna and Janjić, Jelena and Pavličević, Nataša and Baltić, Milan Ž.", year = "2016", abstract = "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.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give", volume = "57", number = "1", pages = "67-71", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1378" }
Bošković, M., Zdravković, N., Ivanović, J., Đorđević, J., Janjić, J., Pavličević, N.,& Baltić, M. Ž.. (2016). Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(1), 67-71. https://hdl.handle.net/21.15107/rcub_veterinar_1378
Bošković M, Zdravković N, Ivanović J, Đorđević J, Janjić J, Pavličević N, Baltić MŽ. Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give. in Meat Technology. 2016;57(1):67-71. https://hdl.handle.net/21.15107/rcub_veterinar_1378 .
Bošković, Marija, Zdravković, Nemanja, Ivanović, Jelena, Đorđević, Jasna, Janjić, Jelena, Pavličević, Nataša, Baltić, Milan Ž., "Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give" in Meat Technology, 57, no. 1 (2016):67-71, https://hdl.handle.net/21.15107/rcub_veterinar_1378 .