Inhibitory Effects of Some Plant Essential Oils Against Arcobacter butzleri and Potential for Rosemary Oil as a Natural Food Preservative

Irkin R., ABAY S., AYDIN F.

JOURNAL OF MEDICINAL FOOD, cilt.14, sa.3, ss.291-296, 2011 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1089/jmf.2010.0001
  • Dergi Adı: JOURNAL OF MEDICINAL FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.291-296
  • Anahtar Kelimeler: antimicrobial, Arcobacter spp., essential oils, minced beef plant, rosemary essential oil, BERGAMOT ESSENTIAL OILS, CHEMICAL-COMPOSITION, FILAMENTOUS FUNGI, BACILLUS-CEREUS, SHELF-LIFE, IN-VITRO, EXTRACTS, SURVIVAL, IDENTIFICATION, MONOCYTOGENES
  • Erciyes Üniversitesi Adresli: Evet

Özet

We investigated the inhibitory activity of commercially marketed essential oils of mint, rosemary, orange, sage, cinnamon, bay, clove, and cumin against Arcobacter butzleri and Arcobacter skirrowii and the effects of the essential oil of rosemary against A. butzleri in a cooked minced beef system. Using the disc diffusion method to determine the inhibitory activities of these plant essential oils against strains of Arcobacter, we found that those of rosemary, bay, cinnamon, and clove had strong inhibitory activity against these organisms, whereas the essential oils of cumin, mint, and sage failed to show inhibitory activity against most of the Arcobacter strains tested. The 0.5% (vol/wt) essential oil of rosemary was completely inhibitory against A. butzleri in the cooked minced beef system at 4 degrees C. These essential oils may be further investigated as a natural solution to the food industry by creating an additional barrier (hurdle technology) to inhibit the growth of Arcobacter strains.