title: The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil.
abstract: 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 °C) 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.
authors.affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.
authors.forename: Geiseanny Fernandes
authors.initials: GF
authors.lastname: do Amarante Melo
authors.affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.
authors.forename: Ana Caroliny Vieira
authors.initials: AC
authors.lastname: da Costa
authors.affiliation: Laboratório de Microbiologia, Hospital Veterinário, Centro de Saúde e Tecnologia Rural, Universidade Federal de Campina Grande, Campus Patos, PB, Brasil.
authors.forename: Felício
authors.initials: F
authors.lastname: Garino Junior
authors.affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.
authors.forename: Rosália Severo
authors.initials: RS
authors.lastname: Medeiros
authors.affiliation: Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.
authors.forename: Marta Suely
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: Laboratório de Análise de Matérias Primas Agropecuária, Centro de Saúde e Tecnologia Rural, Universidade Federal de Campina Grande, Campus Patos, Patos, PB, Brazil.
authors.forename: Vicente
authors.initials: V
authors.lastname: Queiroga Neto
mesh_terms: D016980:Aeromonas hydrophila / Q000187:drug effects*; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology*; D058491:Bacterial Load; D029802:Croton / Q000737:chemistry*; D003436:Croton Oil / Q000302:isolation & purification / Q000494:pharmacology*; D005520:Food Preservatives / Q000302:isolation & purification / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects*; D050296:Microbial Viability / Q000187:drug effects; D009822:Oils, Volatile / Q000302:isolation & purification / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry; D012477:Salmonella enteritidis / Q000187:drug effects*; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009822:Oils, Volatile; D003436:Croton Oil
keywords: Croton blanchetianus Baill; antimicrobial activity; essential oil; foodborne microorganisms