The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil

AUTOR(ES)

Melo, Geiseanny Fernandes do Amarante, Costa, Ana Caroliny Vieira da, Garino Junior, Felício, Medeiros, Rosália Severo, Madruga, Marta Suely, Queiroga Neto, Vicente

FONTE

Braz. J. Microbiol.

DATA DE PUBLICAÇÃO

04/02/2014

RESUMO

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

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