Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4713
Título : The sanitizing action of essential oil-based solutions against Salmonella enterica serotype Enteritidis S64 bio film formation on AISI 304 stainless steel
Autor: Valeriano, C.
Oliveira, T. L. C. de
Carvalho, S. M. de
Cardoso, M. das G.
Alves, E.
Piccoli, R. H.
Palavras-chave: Antimicrobial activity
Mentha piperita
Cymbopogon citratus
Biofouling
Publicador: Federação Europeia de Ciência e Tecnologia de Alimentos (EFFoST)
Data da publicação: 14-Dez-2011
Referência: VALERIANO, C. et al. The sanitizing action of essential oil-based solutions against Salmonella enterica serotype Enteritidis S64 biofilm formation on AISI 304 stainless steel. Food Control, Guildford, v. 25, n. 2, p. 673-677, June 2012.
Abstract: Bacterial adhesion and bio fi lm formation by Salmonella enterica serovar Enteritidis is a serious concern in the food processing industry; organism persistence in bio fi lms represents a continual source of contamination. Due to unsuccessful disinfection processes and emerging resistance, conventional control methods are rapidly becoming ineffective, necessitating the development of new control strategies. The following study evaluated the anti-bio fi lm effect of disinfectant solutions formulated with essential oils (EOs) of peppermint ( Mentha piperita ) and lemongrass ( Cymbopogon citratus ) against bio fi lm formation by S. enterica serotype Enteritidis S64 on stainless steel surface AISI 304 (#4) after 10, 20 and 40 min of contact. A minimum inhibitory concentration (MIC) of 7.8 m L/mL was found for both EOs and disinfectant solutions were formulated based on these MIC values. Ten minutes of sanitizing solution contact signi fi cantly reduced ( p 0.05) adhered bacterial populations for both EOs tested. After 20 and 40 min of treatment, cell counts were not detected. Thus, M. piperita and C. citratus EOs can be considered convenient, quality alternatives to the application of conventional sanitizing agents in the food industry; further, use of these EOs addresses the increasing consumer demand for natural products.
URI: http://www.sciencedirect.com/science/article/pii/S0956713511005561
http://repositorio.ufla.br/jspui/handle/1/4713
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

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