PDF(Pubmed)
Abstract：
The presence of microbial pathogens in ready-to-eat produce represents a serious health problem. The antibacterial activity of cinnamon (Cinnamomum zeylanicum) and clove (Syzygium aromaticum L. Merr. & Perry) essential oils (EOs) was determined toward food-borne pathogens by agar disk diffusion and minimum inhibitory concentration (MIC) assays. The growth kinetics of all strains, both in a buffer suspension assay and \"on food\" in artificially contaminated samples, were also investigated. The two EOs demonstrated a good antibacterial effect both alone and in combination (EO/EO). The use of EO/EO led to a synergistic antibacterial effect, also confirmed by the growth kinetics studies, where the EOs were active after 10 h of incubation (p < 0.0001) at significantly lower concentrations than those when alone. In the \"on food\" studies performed on artificially contaminated fruit samples stored at 4 °C for 8 days, the greatest killing activity was observed at the end of the trial (8 days) with a reduction of up to 7 log CFU/g compared to the control. These results confirm the good antibacterial activity of the EOs, which were more effective when used in combination. Data from the \"on food\" studies suggest cinnamon and clove essential oils, traditionally used in the food industry, as a possible natural alternative to chemical additives.
摘要：
即食农产品中微生物病原体的存在代表了严重的健康问题。肉桂（Cinnamomumzeylanicum）和丁香（SyzygiumarromaticumL.Merr。＆Perry）精油（EO）通过琼脂圆盘扩散和最小抑制浓度（MIC）测定确定食源性病原体。所有菌株的生长动力学，无论是在缓冲液悬浮液测定中，还是在人工污染样品中的“食品”中，也被调查了。两种EO单独和组合(EO/EO)均表现出良好的抗菌效果。EO/EO的使用导致协同抗菌作用，生长动力学研究也证实了这一点，其中EO在孵育10小时后具有活性（p<0.0001），浓度明显低于单独使用时的浓度。在对人工污染的水果样品在4°C下储存8天的“食品”研究中，在试验结束时(8天)观察到最大的杀伤活性,与对照相比降低高达7logCFU/g.这些结果证实了EO的良好抗菌活性，组合使用时更有效。来自“食品”研究的数据表明，肉桂和丁香精油，传统上用于食品工业，作为化学添加剂的天然替代品。
