ANTIBACTERIAL CHARACTERISTICS OF PELARGONIUM GRAVEOLENS L. HÉRIT ESSENTIAL OIL AGAINST FOOD-BORNE PATHOGENS

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MOHAMMADZADE HODA; MOHAMMADI SANI ALI; SHOEIBI SHAHRAM

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2014 | Volume:1 | Issue:2 Page(s): 35-42

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Title

ANTIBACTERIAL CHARACTERISTICS OF PELARGONIUM GRAVEOLENS L. HÉRIT ESSENTIAL OIL AGAINST FOOD-BORNE PATHOGENS

Author(s)

MOHAMMADZADE HODA | MOHAMMADI SANI ALI | SHOEIBI SHAHRAM | Issue Writer Certificate

Keywords

MICRO DILUTIONQ2

PELARGONIUM GRAVEOLENSQ2

ESSENTIAL OILQ2

MICQ2

MBCQ2

Abstract

Using the potential of natural materials as special food additives for reducing the use of chemical preservatives in production of food stuff, considering their antimicrobial properties, is of great importance. In this research, the in vitro antibacterial effects of PELARGONIUM GRAVEOLENS ESSENTIAL OIL on Staphylococcus aureus, Escherichia Coli, Salmonella enterica and Listeria monocytogenes were studied. To do so, 4ml of the essence was prepared using Clevenger. Afterward, MIC and MBC were determined. MIC of S. aureus and E. coli was equal to 62.5 ppm and this figure for S. enterica and L. monocytogenes was 125 and 31.25 ppm, respectively. The results showed that, comparing to gram-negative bacteria, the gram-positive bacteria were more sensitive to this ESSENTIAL OIL. The most sensitive tested MICroorganisms were L. monocytogenes, S. aureus, E. coli, and S. enterica. Finally, we found that the use of some ornamental plants for inhibiting bacteria can be a helpful approach in future researches.

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APA: Copy

MOHAMMADZADE, HODA, MOHAMMADI SANI, ALI, & SHOEIBI, SHAHRAM. (2014). ANTIBACTERIAL CHARACTERISTICS OF PELARGONIUM GRAVEOLENS L. HERIT ESSENTIAL OIL AGAINST FOOD-BORNE PATHOGENS. JOURNAL OF FOOD MICROBIOLOGY, 1(2), 35-42. SID. https://sid.ir/paper/250724/en

Vancouver: Copy

MOHAMMADZADE HODA, MOHAMMADI SANI ALI, SHOEIBI SHAHRAM. ANTIBACTERIAL CHARACTERISTICS OF PELARGONIUM GRAVEOLENS L. HERIT ESSENTIAL OIL AGAINST FOOD-BORNE PATHOGENS. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2014;1(2):35-42. Available from: https://sid.ir/paper/250724/en

IEEE: Copy

HODA MOHAMMADZADE, ALI MOHAMMADI SANI, and SHAHRAM SHOEIBI, “ANTIBACTERIAL CHARACTERISTICS OF PELARGONIUM GRAVEOLENS L. HERIT ESSENTIAL OIL AGAINST FOOD-BORNE PATHOGENS,” JOURNAL OF FOOD MICROBIOLOGY, vol. 1, no. 2, pp. 35–42, 2014, [Online]. Available: https://sid.ir/paper/250724/en

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