Thermochemical inactivation of Escherichia coli, Staphylococcus aureus and Salmonella enterica Enteritidis by essencial oils

Ciência Rural

Piccoli, Roberta Hilsdorf²  Oliveira, Maíra Maciel Mattos de¹  Batista, Nádia Nara²  Camargos, Natália Gonçalves²  Pereira, Alcilene de Abreu³ 

[1] Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Venda Nova do Imigrante, Brazil;Departamento de Ciência dos Alimentos, Lavras, Brazil;Universidade Federal de Lavras, Lavras, Brazil

关键词: disinfectant;    Thymus vulgaris;    Elettaria cardamomum;    Eugenia caryophyllus;   

DOI  :  10.1590/0103-8478cr20140092

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The control of microbial growth in the food industry and in hospital environments is extremely important. However there is increasing resistance of microorganisms to disinfectants normally applied, which leads to the need for new antimicrobial studies. The aim of this study was to evaluate the antimicrobial activity and thermochemical death curve of disinfectant solutions from essential oils on Escherichia coli, Staphylococcus aureus and Salmonella Enteritidis. The essential oils of Thymus vulgaris (thyme), Elettaria cardamomum (cardamom), Eugenia caryophyllus (clove bud) and Foeniculum vulgare dulce (sweet fennel) were used. The minimum inhibitory concentrations were determined using dilution technique in Petridish. The concentrations tested were (%): 0.00 , 0.25, 0.5, 1.0 , 2.0, 2.5 , 3.0, 3.5, 4.0 , 4.5, and 5.0. Escherichia coli were the only bacteria sensitive to all oils at concentrations below 5%. Cloves did not inhibit the growth of S. aureus at the concentrations tested. Only the thyme essential oil inhibited the growth of Salmonella Enteritidis. Observing the thermochemical death curves of S. aureus one can see that the disinfectant solution containing thyme essential oil was the most effective, both at 25 and 40°C, requiring only 10min contact to no longer detecte viable cells. The disinfectant solution containing 0.25% thyme essential oil, both at 25 and 40°C removed S. Enteritidis cells after 10min. contact. For E. coli the best results were obtained with disinfectant solutions containing fennel and sweet clove essential oils at 25 and 40°C and thyme at 40°C. All treatments, except that containing cardamom essential oil, reduce the number of viable bacteria cells tested in at least 5log cycles, being considered suitable for use as disinfectants

【 授权许可】

Unknown