8 research outputs found
ESSENTIAL OILS OF CYMBOPOGON SP. IN THE CONTROL OF FOODBORNE PATHOGENIC BACTERIA
In this study, the agar well diffusion
technique was used to determine the antibacterial activity
of Cymbopogon nardus (citronella) and Cymbopogon
citratus (lemongrass) essential oils, which were applied at
different concentrations. The bacterial species used were the
foodborne pathogens Staphylococcus aureus, Escherichia
coli and Pseudomonas aeruginosa. Both essential oils
presented antibacterial activity in most concentrations
tested. The Minimum Inhibitory Concentrations (MICs)
founded were: 7.81μL/mL (S. aureus) and 3.90μL/mL (E.
coli and P. aeruginosa), for C. nardus essential oil; and
3.90μL/mL (S. aureus, E. coli and P. aeruginosa), for C.
citratus essential oil. The essential oils used were shown
as promising natural antibacterials for pathogenic bacteria
control in the food industry