Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7

By S. Burt, R. D. Reinders. Letters in Applied Microbiology, 2003

868 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/4d2d4c8db4771a284f70b61cdb8f4fcf99b2b4a3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Iraj Rasooli
2. Sun Chul Kang
3. Kwang-Hyun Baek
4. V. Bajpai
5. T. Mygind
6. R. Meyer
7. M. Hyldgaard
8. F. Nazzaro

In Pharmacology

1. Iraj Rasooli
2. T. Mygind
3. R. Meyer
4. M. Hyldgaard
5. S. Burt

In Plant Science

1. Iraj Rasooli
2. Sun Chul Kang
3. Kwang-Hyun Baek
4. V. Bajpai
5. T. Mygind
6. R. Meyer
7. M. Hyldgaard
8. F. Nazzaro

Citations in the corpus

• Clove (Syzygium aromaticum): a precious spice. (2014, background): “coli O157:H7 showing the different grades of inhibition of these essential oils[20].”
• Effect of Dietary Anise Seeds Supplementation on Growth Performance, Immune Response, Carcass Traits and Some Blood Parameters of Broiler Chickens (2008, background): “It was observed that broiler chick groups which fed on 2000; Burt and Reinders, 2003; Valero and Salmeron, the basal diet supplemented by 0.50 and 0.75 g of anise 2003), anticoccidial (Giannenas et al., 2003), antifungal seeds/kg diet (groups 3 and 4) showed significantly (p (Pina-Vaz et al., 2004)…”
• Essential Oils and Antifungal Activity (2017, background): “Antifungal Calamintha nepeta [6] Cananga odorata [18] Cicuta virosa [23] Citrus [24,25] Commiphora myrrha [18] Coriandrum sativum [18,24] Curcuma longa [16] Cymbopogon nardus [26] Eucalyptus [24,27] Hedychium spicatum [18] Hyssopus officinalis [13] Illicium verum [24] Lavandula angustifolia [13,24] ”
• Persistence of foodborne pathogens and their control in primary and secondary food production chains (2014, background): “Essential oils are widely used in ruminant nutrition as feed additives (Benchaar et al., 2008; Wallace, 2004), and various essential oils have been shown to be toxic to E. coli O157:H7 in vitro (Burt & Reinders, 2003), and S. Typhimurium (Si et al., 2006).”
• THE EFFECT OF AN ESSENTIAL OIL MIX DERIVED FROM OREGANO, CLOVE AND ANISEED ON BROILER PERFORMANCE (2005, background): “As a medicinal plant, oregano has been used as a antimicrobial (Dorman and Deans, 2000; Elgayyar et al., 2001; Marino et al., 1999; Valero and Salmeron, 2003; Burt and Reinders, 2003), anticoccidial (Giannenas et al.”
• Control of Salmonella in foods by using essential oils: A review (2012, background): “Previously the researches on PEOs have been performed extensively to support their biological efficiency (Burt & Reinders, 2003; Cox et al., 2000; Delaquis, Stanich, Girard, & Mazza, 2002; Mejlholm & Dalgaard, 2002).”
• El orégano: Propiedades, composición y actividad biológica de sus componentes (2004, background): “Se ha informado que las células que crecen en concentraciones subletales de carvacrol, sintetizan dos fosfolípidos adicionales y omiten uno de los fosfolípidos originales (57, 58).”
• Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, neutral): “Many previous studies have demonstrated significant inhibitory activities of thyme and cinnamon (Burt & Reinders, 2003; Oussalah, Caillet, Saucier, & Lacroix, 2006; Smith-Palmer et al., 1998).”
• A review of plant-derived essential oils in ruminant nutrition and production (2008, background): “…EO and its main constituents can inhibit several foodborne pathogens including E. coli O157:H7, S. aureus, L. monocytogenes, and Salmonella spp. (Burt and Reinders, 2003; Friedman et al., 2004; Penalver et al., 2005; Oussalah et al., 2007) the broad spectrum antimicrobial activity of these…”
• Food Preservation - A Biopreservative Approach (2007, methodology): “…(Prudent et al. 1995), polyethylene glycol (Pintore et al. 2002), propylene glycol (Negi et al. 1999), n-hexane (Senatore et al. 2000), dimethyl sulfoxide (Firouzi et al. 1998; Iscan et al. 2002; VardarUnlu et al. 2003) and agar (Delaquis et al. 2002; Gill et al. 2002; Burt and Reinders 2003).”