Anti-Listeria monocytogenes activity of essential oils components of conifers

By A. Mourey, N. Canillac. 2002

369 citations recorded by the source corpus.

Subfields: Food Science, Insect Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/9c9b49b85047371049dda9c9f4d61009c5cd3af2

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Citations in the corpus

Essential Oils in Combination and Their Antimicrobial Properties (2012, neutral): “Some studies have demonstrated that whole EOs usually have higher antibacterial activity than the mixtures of their major components, suggesting that the minor components are critical to the synergistic activity, though antagonistic and additive effects have also been observed [14–16].”
A review of plant-derived essential oils in ruminant nutrition and production (2008, background): “Mourey and Canillac (2002) evaluated the antibacterial activity of six main components of conifer EO (i.e., - and -pinene, R- and S-limonene, 1,8 cineole, and borneol) against the bacterium L. monocytogenes.”
Food Preservation - A Biopreservative Approach (2007, methodology): “Several substances have been used for this purpose: ethanol (Marino et al. 2001; Packiyasothy and Kyle 2002; Walsh et al. 2003; Wen et al. 2003), methanol (Onawunmi 1989), Tween-20 (Hammer et al. 1999), Tween-80 (Mourey and Canillac 2002; Bassole et al. 2003; Wilkinson et al. 2003), sorbitan monolau”
Essential oils: their antibacterial properties and potential applications in foods--a review. (2004, background): “Besides antibacterial properties (Deans and Ritchie, 1987; Carson et al., 1995a; Mourey and Canillac, 2002), EOs or their components have been shown to exhibit antiviral (Bishop, 1995), antimycotic (Azzouz and Bullerman, 1982; Akgül and Kivanc , 1988; Jayashree and Subramanyam, 1999; Mari et al.”
Use of Essential Oils in Bioactive Edible Coatings: A Review (2011, background): “Several studies concluded that essential oils were more effective in terms of antimicrobial activity than the mix of the major components [44, 79].”
Control of Salmonella in foods by using essential oils: A review (2012, background): “Literature survey has demonstrated that an oil as a whole showed better antibacterial efficacy than only a combination of major volatiles of the oil (Burt, 2004; Gill et al., 2002; Mourey & Canillac, 2002).”
The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. (2008, background): “Although 17 some studies have concluded that whole EOs have a greater antibacterial activity than the 18 major components mixed (Gill et al., 2002; Mourey and Canillac, 2002), the combination 19 of these major components with other components that have a weaker activity can 20”
Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. (2010, background): “The MIC was the lowest concentration where no viability was observed after 24 h on the basis of metabolic activity (Mourey and Canillac, 2002).”