Abdel Massih, Marleen
[UCL]
Radaniela, Adana
[Aroma Forest]
Zhiri, Abdesselam
[Pranarom]
Mahillon, Jacques
[UCL]
The purpose of this study was to evaluate in vitro the bacteriostatic properties of seven food-compatible essential oils: thyme (Thymus vulgaris), oregano (Origanum compactum), saro (Cinnamosma fragrans), helichryse (Helichrysum gymnocephalum), ravensare (Ravensara aromatica), cinnamon (Cinnamomum zeylanicum) leaf and cinnamon bark. The laboratory experiments were conducted on eight strains of five bacterial species relevant in food microbiology (either pathogens or spoilage species): Staphylococcus aureus, Listeria innocua, Bacillus cereus (two strains), Salmonella sp (two strains) and Escherichia coli (two strains). After preliminary “spot-on” experiments, aiming to delimit the panel of concentrations to be tested, agar dilution assays were performed, in double, for each bacterial strain and for each essential oil. In this experiment, 300 CFU of bacteria were plated on Plate Count Agar plates containing different concentrations (0% - 1%) of EO. After 48h incubation at 37°C, the colonies were enumerated on the plates and the MIC were determined as the minimal concentrations of essential oil at which no colonies were observed.


Bibliographic reference |
Abdel Massih, Marleen ; Radaniela, Adana ; Zhiri, Abdesselam ; Mahillon, Jacques. Evaluation of the bacteriostatic properties of essential oils and their potential applications in food microbiology.14th Conference on Food Microbiology (2009). |
Permanent URL |
http://hdl.handle.net/2078.1/128806 |