Article citations

    Souza, A.A., Dias, N.A.A., Piccoli, R.H. and Bertolucci, S.K.V. (2016) Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica. Revista Brasileira de Plantas Medicinais, 18, 105-112.

has been cited by the following article:

  • TITLE: Control of Enterotoxigenic <i>Escherichia coli</i> in Ground Beef by Blends of Essential Oils
  • AUTHORS: Alline Aparecida Souza, Natália Jubram Zeneratto, Roberta Hilsdorf Piccoli, Suzan Kelly Vilela Bertolucci
  • KEYWORDS: Essential Oils, Meat Color, Synergistic Activity, Food Safety
  • JOURNAL NAME: Advances in Microbiology DOI: 10.4236/aim.2018.812061 Dec 11, 2018
  • ABSTRACT: Different combinations of essential oils from cinnamon, cloves, oregano, and thyme were evaluated in vitro for their bactericidal activity against enterotoxigenic Escherichia coli (ETEC). The solutions containing cinnamon (0.03%), oregano (0.16%), and thyme (0.08%) (P1); and clove (0.08%), oregano (0.33%), and thyme (0.04%) (P2), exhibited high bactericidal activity, and were selected for use as preservatives in ground beef inoculated with ETEC and refrigerated. The two preservative solutions (P1 and P2) exhibited significant bactericidal action (p < 0.05) on ETEC, with ETEC reductions of 1.03 and of 0.87 LogUFC/g in the beef samples treated with P1 and P2, respectively. GC-MS analysis of the oil mixtures showed both preservatives to contain significant concentrations of carvacrol. Chromatic degradation was not observed in the samples treated with preservatives. Essential oil mixtures thus concocted are therefore potential preservative candidates in ground beef, as they are capable of controlling ETEC contamination while preserving the products’ coloration.