Influence of general stress-response alternative sigma factors σ(S) (RpoS) and σ(B) (SigB) on bacterial tolerance to the essential oils from Origanum vulgare L. and Rosmarinus officinalis L. and pulsed electric fields.

This study assessed the influence of general stress-response alternative sigma factors RpoS (σ(S)) and SigB (σ(B)) on tolerance of Escherichia coli (E. coli MG1655 and its isogenic mutant E. coli MG1655 ΔrpoS) and Listeria monocytogenes (L.

Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model.

This study assessed the efficacy of Origanum vulgare L. essential oil (OVEO) and carvacrol in inhibiting the growth of Pseudomonas aeruginosa ATCC 9027, as well as the development of direct tolerance and cross-tolerance when this bacterium was challenged with sublethal amounts of these substances in a meat-based broth and in a meat model. OVEO and carvacrol at their minimum inhibitory concentrations (MICs), 1/2 MIC and 1/4 MIC decreased the viable cell counts of P.

Lack of induction of direct protection or cross-protection in Staphylococcus aureus by sublethal concentrations of Origanum vulgare L. essential oil and carvacrol in a meat-based medium.

The capacity of Origanum vulgare L. essential oil (OVEO) and its majority compound, carvacrol (CAR), to induce direct tolerance and cross-tolerance in Staphylococcus aureus against high temperature (45 °C), lactic acid (pH 5.2) and NaCl (10 g/100 mL) was assessed.

Rosmarinus officinalis L. essential oil and its majority compound 1,8-cineole at sublethal amounts induce no direct and cross protection in Staphylococcus aureus ATCC 6538.

In this study, the inhibitory efficacy of Rosmarinus officinalis essential L. (ROEO) and 1,8-cineole (CIN) in inhibiting the growth and survival of Staphylococcus aureus ATCC 6538 and the induction of direct and bacterial cross protection (lactic acid pH 5.2; NaCl 100 g/L; high temperature 45°C) were evaluated following exposure to sublethal and increasing amounts of these treatments in meat broth.

Rosmarinus officinalis L. essential oil and the related compound 1,8-cineole do not induce direct or cross-protection in Listeria monocytogenes ATCC 7644 cultivated in meat broth.

Listeria monocytogenes has the capability of adapting to 1 or more antimicrobial compounds or procedures applied by the food industry to control the growth and survival of microorganisms in foods. In this study, the effects of Rosmarinus officinalis essential oil (EO) and the related compound 1,8-cineole on the inhibition of the growth and survival of L. monocytogenes ATCC 7644 were determined.

Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model.

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.

Evidence for lack of acquisition of tolerance in Salmonella enterica serovar Typhimurium ATCC 14028 after exposure to subinhibitory amounts of Origanum vulgare L. essential oil and carvacrol.

Overnight exposure of Salmonella enterica serovar Typhimurium to sublethal amounts of Origanum vulgare essential oil (OV) and carvacrol (CAR) did not result in direct and cross-bacterial protection. Cells subcultured with increasing amounts of OV or CAR survived up to the MIC of either compound, revealing few significant changes in bacterial susceptibility.

Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids.

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of thymol and carvacrol with lactic and acetic acid against Staphylococcus aureus using the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in meat broth and in a food model (meat). Minimum Inhibitory Concentration (MIC) of carvacrol and thymol were 1.25 and 0.

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods.

This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.