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Meat Sci. 2006 Jun;73(2):236-44. doi: 10.1016/j.meatsci.2005.11.019. Epub 2006 Jan 24.

Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat.

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Canadian Irradiation Center (CIC), 531 Boul. des Prairies, Laval, Qué., Canada H7V 1B7; Research Laboratories in Sciences Applied to Food, INRS-Institut Armand-Frappier, Université du Québec, 531 Boul. des Prairies, Laval, Qué., Canada H7V 1B7.


The inhibitory effect of 60 different essential oils was evaluated on a Pseudomonas putida strain of meat origin, associated with meat spoilage. Essential oils were tested at concentrations from 0.003 to 0.8% (wt/vol) to determine minimum inhibitory and maximal tolerated concentrations (MIC and MTC, respectively) using an agar medium culture. Of the 60 samples tested, Corydothymus capitatus essential oil was the most active showing a MIC of 0.025% and a MTC of 0.06%. Seven essential oils (Cinnamomum cassia, Origanum compactum, Origanum heracleoticum, Satureja hortensis, Satureja montana, Thymus vulgaris carvacroliferum, Thymus vulgaris thymoliferum) have shown a strong antimicrobial activity against P. putida with a MIC of 0.05% and a MTC ranging from 0.013% to 0.025%. Ten other oils (Cinnamomum verum (leaf and bark), Eugenia caryophyllus, Cymbopogon martinii var. motia, Cymbopogon nardus, Melaleuca linariifolia, Origanum majorana, Pimenta dioica, Thymus satureoides, Thymus serpyllum) showed a high antimicrobial activity showing a MIC ranging from 0.1% to 0.4%, while the remaining were less active showing a MIC⩾0.8%.

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