Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be?

Santos MIS, Martins SR, Veríssimo CSC, Nunes MJC, Lima AIG, Ferreira RMSB, Pedroso L, Sousa I, Ferreira MASS Journal of Food Science and Technology, 2017 ABSTRACT: Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this work, we compared MICs… Read more »

Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods

Friedman M Journal of Agricultural and Food Chemistry, 2017 ABSTRACT: Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia… Read more »