The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil

Melo, Geiseanny Fernandes do AmaranteCosta, Ana Caroliny Vieira daGarino Junior, FelícioMedeiros, Rosália SeveroMadruga, Marta SuelyQueiroga Neto, Vicente

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

1. foodborne microorganisms
2. antimicrobial activity
3. essential oil
4. Croton blanchetianus Baill