title: Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods.
abstract: This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 μL.mL(-1), respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 μL.mL(-1), respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.
authors.affiliation: Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa , Paraíba , Brasil.
authors.forename: Evandro Leite
authors.initials: EL
authors.lastname: de Souza
authors.forename: Jefferson Carneiro
authors.initials: JC
authors.lastname: de Barros
authors.forename: Maria Lúcia
authors.initials: ML
authors.lastname: da Conceição
authors.forename: Nelson Justino Gomes
authors.initials: NJ
authors.lastname: Neto
authors.forename: Ana Caroliny Vieira
authors.initials: AC
authors.lastname: da Costa
keywords: anti-staphylococcal effect; combined use; essential oil; organic acid
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