Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy

Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The ob...

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Veröffentlicht in:	Journal of food protection 2014-12, Vol.77 (12), p.2062-2068
Hauptverfasser:	Monu, Emefa A, David, Jairus R D, Schmidt, Marcel, Davidson, P Michael
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Aerogenes Anti-Infective Agents - pharmacology Antimicrobial agents Bacillus cereus Bacteria Caseins - pharmacology E coli Enterobacter aerogenes Escherichia coli Essential oils Food Food contamination & poisoning Food Microbiology - methods Food safety Gram-Negative Bacteria - drug effects Gram-Negative Bacteria - growth & development Gram-positive bacteria Gram-Positive Bacteria - drug effects Gram-Positive Bacteria - growth & development Isothiocyanates Lactobacillus fermentum Listeria Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Microbial Sensitivity Tests Microorganisms Mustard Plant - chemistry Oils & fats Oils, Volatile - pharmacology Organisms Pathogens Plant Oils - pharmacology Preservatives Salmonella Salmonella enterica Salmonella enteritidis Salmonella enteritidis - drug effects Salmonella enteritidis - growth & development Schizosaccharomyces - drug effects Schizosaccharomyces - growth & development Schizosaccharomyces pombe Seeds Solanum tuberosum - chemistry Soybean oil Soybean Oil - pharmacology Soybeans Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Starch - pharmacology Vegetable oils Yeast Yeasts
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