Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth.
Int J Food Microbiol. 2003 Aug 15 ;85(1-2):73-81. PMID: 12810272
Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández-Campus de Orihuela, Carretera de Beniel, Km 3.2, 03312, Alicante, Orihuela, Spain. email@example.com
The antibacterial activity of 11 essential oils from aromatic plants against the strain INRA L2104 of the foodborne pathogen Bacillus cereus grown in carrot broth at 16 degrees C was studied. The quantity needed by the essential oils of nutmeg, mint, clove, oregano, cinnamon, sassafras, sage, thyme or rosemary to produce 14-1110% relative extension of the lag phase was determined. Total growth inhibition of bacterial spores was observed for some of the antimicrobial agents assayed. The addition of 5 microl cinnamon essential oil per 100 ml of broth in combination with refrigeration temperatures of