The purpose of this study was to examine the effectiveness of selected essential oils for the
control of growth and survival of pathogenic microorganisms of significant importance in …

The beneficial health effects of extracts from many types of plants that are used as
seasoning agents in foods and beverages have been claimed for centuries. The purpose of …

Twenty eight essential oils were evaluated for their antibacterial properties, against four
pathogenic bacteria (Escherichia coli O157: H7, Listeria monocytogenes 2812 1/2a …

Several essential oils of condiment and medicinal plants possess proven antimicrobial
activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory …

The aim of this work was to investigate the antimicrobial activity of twelve essential oils,
against Gram-positive and Gram-negative bacteria, for a potential use in food industry. The …

Antibacterial activity of 11 essential oil constituents against Escherichia coli, E. coli 0157 7,
Salmonella typhimurium, Listeria monocytogenes, and Vibrio vulnificus was tested at 5, 10 …

The antimicrobial activity of essential oils extracted from a variety of aromatic plants, often
used in the Portuguese gastronomy was studied in vitro by the agar diffusion method. The …

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against
Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157: H7, Shigella …

An improved method of sample preparation was used in a microplate assay to evaluate the
bactericidal activity levels of 96 essential oils and 23 oil compounds against Campylobacter …

Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have
demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli …