Potential of Coriander (<i>Coriandrum sativum</i>) Oil as a Natural Antimicrobial Compound in Controlling<i>Campylobacter jejuni</i>in Raw Meat

DOI Web Site Web Site 参考文献32件

書誌事項

タイトル別名
  • Potential of Coriander (Coriandrum sativum) Oil as a Natural Antimicrobial Compound in Controlling Campylobacter jejuni in Raw Meat

この論文をさがす

説明

Twelve essential oils were tested in vitro for antimicrobial activities against several strains of Campylobacter jejuni, a pathogen causing food-borne diseases worldwide. Using disk diffusion and minimal inhibitory concentration determination assays, we noted that coriander oil exhibited the strongest antimicrobial activity against all tested strains. The oil had a bactericidal effect on the target bacteria. In evaluating the antimicrobial potency of coriander oil against C. jejuni on beef and chicken meat at 4 °C and 32 °C, it was found that the oil reduced the bacterial cell load in a dose-dependent manner. The type of meat and temperature did not influence the antimicrobial activity of the oil. This study indicates the potential of coriander oil to serve as a natural antimicrobial compound against C. jejuni in food.

収録刊行物

参考文献 (32)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ