Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily

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Abstract

The antagonistic activity of the essential oils (EOs) extracted by hydrodistillation from the fruit peel ofseveral citrus genotypes (pummelo, grapefruit, orange, kumquat, mandarin and lemon) was evaluatedagainst foodborne pathogen bacteria (43 strains of Listeria monocytogenes, 35 strains of Staphylococcusaureus and 14 strains of Salmonella enterica). Five commercial EOs were used for comparison. Most of theEOs were more effective against the Gram-positive bacteria rather than Salmonella. EOs of lemon genotypes14 and 15 showed the best results in terms of number of strains inhibited and width of the inhibitionzone. The most susceptible strain of each species (L. monocytogenes 133, St. aureus 473 and SalmonellaNewport 50404)was used as indicator for the evaluation of the minimum inhibition concentration (MIC) ofthe EOs 14 and 15. The last two EOs, EO 16 (showing the weakest inhibition power among lemon EOs), andthe commercial EO L (lemon) were analysed for their chemical composition. A total of 30major compoundswere identified by gas chromatography/mass spectrometry (GC/MS) and the oxygenated monoterpeneswere suggested to be implicated in the process of bacterial inhibition by citrus EOs.
Original languageEnglish
Number of pages5
JournalFood Control
Volume26
Publication statusPublished - 2012

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

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