Efeito inibitório dos óleos essenciais de alfavacão (Ocimum gratissimum l.) e cravo-da-índia (Syzygium aromaticum l.) e do suco de limão (Citrus latifolia tanaka) frente às bactérias Staphylococcus aureus e Escherichia coli isoladas de carcaças de ovinos

• Ano de defesa: 2011
• Autor(a) principal: Larissa de Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Resistência bacteriana; Patógenos de alimentos; Antisséptico; Segurança alimentar; Ciências Agrárias
• Link de acesso: http://hdl.handle.net/1843/NCAP-8N6NDS

Syzygium aromaticum L. and Ocimum gratissimum L. essential oils were tested for their effectiveness in reduction the counts of inoculatedStaphylococcus aureus and Escherichia coli in sheepmeat. The inhibitoryeffect was analysed by disk diffusion and broth macrodilution method with four strains and seven concentrations. Disinfectant activity of the oils was assessed using the suspension test with two strains and two concentrations. The inhibition was observed at concentrations 400, 200 and 100 L/mL. Syzygium aromaticum L. oil was better than Ocimum gratissimum L. against bacteria isolated from sheep carcasses. The minimum bactericidal concentration of the essential oils aginst inocula ranged from 50 to 200 L/mL. The suspension test showed that after 5 minutes of contact, Syzygium aromaticum L. disinfectant at 400 L/mL deactivated the inoculants completely. The results demonstrated that essential oils exerted a significant bactericidal and bacteriostatic action against pathogens