Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial acti...
Gespeichert in:
| Veröffentlicht in: | Brazilian journal of microbiology 2016-04, Vol.47 (2), p.424-430 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 430 |
|---|---|
| container_issue | 2 |
| container_start_page | 424 |
| container_title | Brazilian journal of microbiology |
| container_volume | 47 |
| creator | Radaelli, Marcela da Silva, Bárbara Parraga Weidlich, Luciana Hoehne, Lucélia Flach, Adriana da Costa, Luiz Antonio Mendonça Alves Ethur, Eduardo Miranda |
| description | Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25mgmL−1 for thyme, 5.0mgmL−1 for basil and marjoram, and 10mgmL−1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems. |
| doi_str_mv | 10.1016/j.bjm.2015.10.001 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_sciel</sourceid><recordid>TN_cdi_scielo_journals_S1517_83822016000200424</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><scielo_id>S1517_83822016000200424</scielo_id><els_id>S1517838216000617</els_id><sourcerecordid>4065183661</sourcerecordid><originalsourceid>FETCH-LOGICAL-c584t-76c131659c6c273271569596a74c662325a04e83eea2c0d81ed6b43b54c34d1e3</originalsourceid><addsrcrecordid>eNp9Uk2P0zAQjRCIXRZ-ABdkiQuXFNuxHUdISEvFl7QSB-Bsuc60TJXYxU4qll_PRF0q4MDJ9syb55k3r6qeCr4SXJiX-9VmP64kF5reK87FvepSmNbWSnF9n-5atLVtrLyoHpWy51xqruTD6kKarhPSdpfVdB0nHDHktEE_MB8mPOKEUFjasoI_GJQCBKFcwqGwkMYxxeGWzQV65pdA7HEkSGEY2ZvsfyLR7DzGMrH1kMqUscd5ZAfI24xxB7E8rh5s_VDgyd15VX199_bL-kN98-n9x_X1TR20VVPdmiAaYXQXTJBtI1uhTac741sVjJGN1J4rsA2Al4H3VkBvNqrZaBUa1QtorqrVibcEhCG5fZpzpA_d50UZtyhD4hlOwnASRlHB61PBYd6M0AcaK_vBHTKOPt-65NH9nYn4ze3S0SnbKiMMEby4I8jp-wxlciOWAMPgI6S5ONFaboWWpiXo83-g5_ZE23FtO201ocQJRRsqJcP23IzgbjGB2zsygVtMsITIBFTz7M8pzhW_t06AVycAkPhHhOwWgWKAHjOEyfUJ_0P_C_5jwYc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1790589585</pqid></control><display><type>article</type><title>Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens</title><source>MEDLINE</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>Alma/SFX Local Collection</source><creator>Radaelli, Marcela ; da Silva, Bárbara Parraga ; Weidlich, Luciana ; Hoehne, Lucélia ; Flach, Adriana ; da Costa, Luiz Antonio Mendonça Alves ; Ethur, Eduardo Miranda</creator><creatorcontrib>Radaelli, Marcela ; da Silva, Bárbara Parraga ; Weidlich, Luciana ; Hoehne, Lucélia ; Flach, Adriana ; da Costa, Luiz Antonio Mendonça Alves ; Ethur, Eduardo Miranda</creatorcontrib><description>Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25mgmL−1 for thyme, 5.0mgmL−1 for basil and marjoram, and 10mgmL−1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.</description><identifier>ISSN: 1517-8382</identifier><identifier>ISSN: 1678-4405</identifier><identifier>EISSN: 1678-4405</identifier><identifier>DOI: 10.1016/j.bjm.2015.10.001</identifier><identifier>PMID: 26991289</identifier><language>eng</language><publisher>Brazil: Elsevier Editora Ltda</publisher><subject>Anti-Bacterial Agents - analysis ; Anti-Bacterial Agents - pharmacology ; Antimicrobial activity ; Antimicrobial agents ; Brazil ; Clostridium perfringens ; Clostridium perfringens - drug effects ; Clostridium perfringens - growth & development ; Essential oils ; Food contamination & poisoning ; Food Microbiology ; Food-borne disease ; Gas Chromatography-Mass Spectrometry ; Microbial Sensitivity Tests ; MICROBIOLOGY ; Ocimum basilicum - chemistry ; Oils & fats ; Oils, Volatile - analysis ; Oils, Volatile - pharmacology ; Origanum - chemistry ; Plant Oils - analysis ; Plant Oils - pharmacology ; Rosmarinus - chemistry ; Spices ; Thymus Plant - chemistry</subject><ispartof>Brazilian journal of microbiology, 2016-04, Vol.47 (2), p.424-430</ispartof><rights>2016 Sociedade Brasileira de Microbiologia</rights><rights>Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.</rights><rights>Copyright Sociedade Brasileira de Microbiologia 2016</rights><rights>2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. 2016 Sociedade Brasileira de Microbiologia</rights><rights>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c584t-76c131659c6c273271569596a74c662325a04e83eea2c0d81ed6b43b54c34d1e3</citedby><cites>FETCH-LOGICAL-c584t-76c131659c6c273271569596a74c662325a04e83eea2c0d81ed6b43b54c34d1e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4874616/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4874616/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26991289$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Radaelli, Marcela</creatorcontrib><creatorcontrib>da Silva, Bárbara Parraga</creatorcontrib><creatorcontrib>Weidlich, Luciana</creatorcontrib><creatorcontrib>Hoehne, Lucélia</creatorcontrib><creatorcontrib>Flach, Adriana</creatorcontrib><creatorcontrib>da Costa, Luiz Antonio Mendonça Alves</creatorcontrib><creatorcontrib>Ethur, Eduardo Miranda</creatorcontrib><title>Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens</title><title>Brazilian journal of microbiology</title><addtitle>Braz J Microbiol</addtitle><description>Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25mgmL−1 for thyme, 5.0mgmL−1 for basil and marjoram, and 10mgmL−1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.</description><subject>Anti-Bacterial Agents - analysis</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Brazil</subject><subject>Clostridium perfringens</subject><subject>Clostridium perfringens - drug effects</subject><subject>Clostridium perfringens - growth & development</subject><subject>Essential oils</subject><subject>Food contamination & poisoning</subject><subject>Food Microbiology</subject><subject>Food-borne disease</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Microbial Sensitivity Tests</subject><subject>MICROBIOLOGY</subject><subject>Ocimum basilicum - chemistry</subject><subject>Oils & fats</subject><subject>Oils, Volatile - analysis</subject><subject>Oils, Volatile - pharmacology</subject><subject>Origanum - chemistry</subject><subject>Plant Oils - analysis</subject><subject>Plant Oils - pharmacology</subject><subject>Rosmarinus - chemistry</subject><subject>Spices</subject><subject>Thymus Plant - chemistry</subject><issn>1517-8382</issn><issn>1678-4405</issn><issn>1678-4405</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9Uk2P0zAQjRCIXRZ-ABdkiQuXFNuxHUdISEvFl7QSB-Bsuc60TJXYxU4qll_PRF0q4MDJ9syb55k3r6qeCr4SXJiX-9VmP64kF5reK87FvepSmNbWSnF9n-5atLVtrLyoHpWy51xqruTD6kKarhPSdpfVdB0nHDHktEE_MB8mPOKEUFjasoI_GJQCBKFcwqGwkMYxxeGWzQV65pdA7HEkSGEY2ZvsfyLR7DzGMrH1kMqUscd5ZAfI24xxB7E8rh5s_VDgyd15VX199_bL-kN98-n9x_X1TR20VVPdmiAaYXQXTJBtI1uhTac741sVjJGN1J4rsA2Al4H3VkBvNqrZaBUa1QtorqrVibcEhCG5fZpzpA_d50UZtyhD4hlOwnASRlHB61PBYd6M0AcaK_vBHTKOPt-65NH9nYn4ze3S0SnbKiMMEby4I8jp-wxlciOWAMPgI6S5ONFaboWWpiXo83-g5_ZE23FtO201ocQJRRsqJcP23IzgbjGB2zsygVtMsITIBFTz7M8pzhW_t06AVycAkPhHhOwWgWKAHjOEyfUJ_0P_C_5jwYc</recordid><startdate>20160401</startdate><enddate>20160401</enddate><creator>Radaelli, Marcela</creator><creator>da Silva, Bárbara Parraga</creator><creator>Weidlich, Luciana</creator><creator>Hoehne, Lucélia</creator><creator>Flach, Adriana</creator><creator>da Costa, Luiz Antonio Mendonça Alves</creator><creator>Ethur, Eduardo Miranda</creator><general>Elsevier Editora Ltda</general><general>Springer Nature B.V</general><general>Elsevier</general><general>Sociedade Brasileira de Microbiologia</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CLZPN</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><scope>GPN</scope></search><sort><creationdate>20160401</creationdate><title>Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens</title><author>Radaelli, Marcela ; da Silva, Bárbara Parraga ; Weidlich, Luciana ; Hoehne, Lucélia ; Flach, Adriana ; da Costa, Luiz Antonio Mendonça Alves ; Ethur, Eduardo Miranda</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c584t-76c131659c6c273271569596a74c662325a04e83eea2c0d81ed6b43b54c34d1e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anti-Bacterial Agents - analysis</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Brazil</topic><topic>Clostridium perfringens</topic><topic>Clostridium perfringens - drug effects</topic><topic>Clostridium perfringens - growth & development</topic><topic>Essential oils</topic><topic>Food contamination & poisoning</topic><topic>Food Microbiology</topic><topic>Food-borne disease</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Microbial Sensitivity Tests</topic><topic>MICROBIOLOGY</topic><topic>Ocimum basilicum - chemistry</topic><topic>Oils & fats</topic><topic>Oils, Volatile - analysis</topic><topic>Oils, Volatile - pharmacology</topic><topic>Origanum - chemistry</topic><topic>Plant Oils - analysis</topic><topic>Plant Oils - pharmacology</topic><topic>Rosmarinus - chemistry</topic><topic>Spices</topic><topic>Thymus Plant - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Radaelli, Marcela</creatorcontrib><creatorcontrib>da Silva, Bárbara Parraga</creatorcontrib><creatorcontrib>Weidlich, Luciana</creatorcontrib><creatorcontrib>Hoehne, Lucélia</creatorcontrib><creatorcontrib>Flach, Adriana</creatorcontrib><creatorcontrib>da Costa, Luiz Antonio Mendonça Alves</creatorcontrib><creatorcontrib>Ethur, Eduardo Miranda</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>Latin America & Iberia Database</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>SciELO</collection><jtitle>Brazilian journal of microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Radaelli, Marcela</au><au>da Silva, Bárbara Parraga</au><au>Weidlich, Luciana</au><au>Hoehne, Lucélia</au><au>Flach, Adriana</au><au>da Costa, Luiz Antonio Mendonça Alves</au><au>Ethur, Eduardo Miranda</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens</atitle><jtitle>Brazilian journal of microbiology</jtitle><addtitle>Braz J Microbiol</addtitle><date>2016-04-01</date><risdate>2016</risdate><volume>47</volume><issue>2</issue><spage>424</spage><epage>430</epage><pages>424-430</pages><issn>1517-8382</issn><issn>1678-4405</issn><eissn>1678-4405</eissn><abstract>Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25mgmL−1 for thyme, 5.0mgmL−1 for basil and marjoram, and 10mgmL−1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.</abstract><cop>Brazil</cop><pub>Elsevier Editora Ltda</pub><pmid>26991289</pmid><doi>10.1016/j.bjm.2015.10.001</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1517-8382 |
| ispartof | Brazilian journal of microbiology, 2016-04, Vol.47 (2), p.424-430 |
| issn | 1517-8382 1678-4405 1678-4405 |
| language | eng |
| recordid | cdi_scielo_journals_S1517_83822016000200424 |
| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central; Alma/SFX Local Collection |
| subjects | Anti-Bacterial Agents - analysis Anti-Bacterial Agents - pharmacology Antimicrobial activity Antimicrobial agents Brazil Clostridium perfringens Clostridium perfringens - drug effects Clostridium perfringens - growth & development Essential oils Food contamination & poisoning Food Microbiology Food-borne disease Gas Chromatography-Mass Spectrometry Microbial Sensitivity Tests MICROBIOLOGY Ocimum basilicum - chemistry Oils & fats Oils, Volatile - analysis Oils, Volatile - pharmacology Origanum - chemistry Plant Oils - analysis Plant Oils - pharmacology Rosmarinus - chemistry Spices Thymus Plant - chemistry |
| title | Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T02%3A28%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_sciel&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Antimicrobial%20activities%20of%20six%20essential%20oils%20commonly%20used%20as%20condiments%20in%20Brazil%20against%20Clostridium%20perfringens&rft.jtitle=Brazilian%20journal%20of%20microbiology&rft.au=Radaelli,%20Marcela&rft.date=2016-04-01&rft.volume=47&rft.issue=2&rft.spage=424&rft.epage=430&rft.pages=424-430&rft.issn=1517-8382&rft.eissn=1678-4405&rft_id=info:doi/10.1016/j.bjm.2015.10.001&rft_dat=%3Cproquest_sciel%3E4065183661%3C/proquest_sciel%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1790589585&rft_id=info:pmid/26991289&rft_scielo_id=S1517_83822016000200424&rft_els_id=S1517838216000617&rfr_iscdi=true |