Comparison and determination of minimum inhibitory concentration of essential oils against escherichia coli O157:H7

被引：0
|
作者：
Ceylan, Erdogan [1 ]
Fung, Daniel Y. C. [1 ]
机构：
[1] Food Science Institute, Kansas State University, Manhattan, KS 66506, United States
来源：
Bulletin of the Technical University of Istanbul | 2003年 / 53卷 / 02期
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摘要：
The minimum inhibitory concentration (MIC) of essential oils of garlic, cinnamon, clove, oregano and sage against E. coli O157:H7 was determined by broth and agar dilution method. Antimicrobial activity of essential oils was also compared using disk diffusion method. The MIC of essential oils of oregano, cinnamon, clove, sage and garlic against E. coli O157:H7 was 300-ppm, 350-ppm, 750-ppm, 1750-ppm and 3000-ppm, respectively. Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove very much greater than sage very much greater than garlic).
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页码：93 / 97
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