Antilisterial Effectiveness of var. and Essential Oils and Hydrolates Alone and in Combination.

The antimicrobial activity of var. (O) and (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation of the cellular damage through Confocal Laser Scanning Microscope (CLSM) analysis.

and essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens.

Four cultivars (cv) of ('Abrialis', 'Alba', 'Rinaldi Ceroni' (R.C.) and 'Sumiens') were cultivated in Italy and their essential oils (EOs) were distilled from Alfalfa Mosaic Virus-free plants.

Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application.

In the present study, the essential oils (EOs) of some officinal plants from Abruzzo territory (Italy) were evaluated for their antimicrobial and antioxidant activities and their volatile fraction chemical characterization. The EOs were extracted from , , , , , , , and seeds. The antimicrobial activity was screened against thirteen Gram-positive and Gram-negative strains to determine the Minimal Inhibitory Concentration (MIC).

(Red Thyme) and (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere.

In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of (red thyme) and (cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP).