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...

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Veröffentlicht in:	Brazilian journal of microbiology 2016-04, Vol.47 (2), p.424-430
Hauptverfasser:	Radaelli, Marcela, da Silva, Bárbara Parraga, Weidlich, Luciana, Hoehne, Lucélia, Flach, Adriana, da Costa, Luiz Antonio Mendonça Alves, Ethur, Eduardo Miranda
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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