Preliminary studies on the antimicrobial activity of essential oils against food borne bacteria and toxigenic fungi

  • Alina Dobre University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture
  • Valeria Gagiu National Institute of Research & Development for Food Bioresources
  • Petru Niculiță University of Agricultural Sciences and Veterinary Medicine, Biotechnology Faculty
Keywords: essential oils, antibacterial activity, antifungal activity, agar disc diffusion method, vapour phase method

Abstract

The aim of this research was to evaluate the in vitro antimicrobial activity of seven essential oils against four different bacterial and five fungal strains that are involved in food poisoning and/or food decay: Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella enteritidis, Fusarium graminearum, Fusarium culmorum, Aspergillus flavus, Aspergillus oryzae and Aspergillus
brasiliensis, using two methods: agar disc diffusion method and disc volatilization method. The majority of the selected essential oils presented inhibitory activity against all the microorganisms tested but essential oils of oregano, thyme and clove proved to develop the best antibacterial and antifungal activity both in direct contact and volatilization method and could be used for further investigation in active packaging of food.

How to Cite
Dobre, Alina, Valeria Gagiu, and Petru Niculiță. 1. “Preliminary Studies on the Antimicrobial Activity of Essential Oils Against Food Borne Bacteria and Toxigenic Fungi”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 35 (2), 16-26. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3515.
Issue
Vol 35 No 2 (2011)
Section
ORIGINAL ARTICLES

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