Browse > Article

Researches on the Volatile Antimicrobial Compounds from Edible Plants and Their Food Application  

Kim, Yong-Suk (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
Shin, Dong-Hwa (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 159-165 More about this Journal
Keywords
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Shin, D.H. Isolation of natural antimicrobial compound from edible plants and food application. Food Sci. Ind. 23: 68-77 (1990)
2 Cho, S.H., Lee, S.Y., Kim, J.W., Ko, G.H. and Seo, I.W. Development and application of natural antimicrobial agent isolated from grapefruit seed extract-Antimicrobial activities of grapefruit seed extract. J. Food Hyg. Saf. 10: 33-39 (1995)
3 Buzby, J.C. Children and microbial foodborne illness. Food Rev. 24: 32-37 (2001)
4 Chang, D.S., Shin, D.H., Chung, D.H., Kim, C.M. and Lee, I.S. Food Hygiene, pp. 19-71. Jungmoongak, Seoul (2002)
5 Vaughn, R.H. The microbiology of dehydrated vegetables. Food Res. 16: 429-433 (1951)   DOI
6 Beuchat, L.R. and Golden, D.A. Antimicrobials occurring naturally in foods. Food Technol. 43: 134-142 (1989)
7 Entani, E., Asai, M., Tsujihara, S., Tsukamoto, Y. and Ohta, M. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J. Food Prot. 61: 953-959 (1998)   DOI   PUBMED
8 Arihara, K., Ota, H., Itoh, M., Kondo, Y., Sameshima, T., Yamanaka, H., Akimoto, M., Kanai, S. and Miki, T. Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation. J. Food Sci. 63: 544-547 (1998)   DOI   ScienceOn
9 Chung, K.T, Thomasson, W.R. and Wu-Yuan, C.D. Growth inhibition of selected food-borne bacteria, particularly Listeria monocytogenes by plant extracts. J. Appl, Bacteriol. 69: 498-503 (1990)   DOI
10 Kyung, K.H. and Fleming, H.P. Antimicrobial activity of sulfur compounds derived from cabbage. J. Food Prot. 60: 67-71 (1997)   DOI   PUBMED
11 Johansen, C., Gram, L. and Meyer, A.S. The combined inhibitory effect of lysozyme and low pH on growth of Listeria monocytogenes. J. Food Prot. 57: 561-566 (1994)   DOI
12 Pradhan, K.J., Variyar, P.S. and Bandekar, J.R Antimicrobial activity of novel phenolic compounds from green pepper (Piper nigrum L.). Lebensm. Wiss. Technol. 32: 121-123 (1999)
13 Lin, C.M., Kim, J.M., Du, W.X. and Wei, C.I. Bactericidal activity of isothiocyanate against pathogens on fresh produce. J. Food Prot. 63: 25-30 (2000)   DOI   PUBMED
14 Sekiyama, Y., Mizukami, Y., DongShe, H.D. and Uemura, T. Antimicrobial activity of mustard extract against food poisoning bacteria. Japanese J. Food Microbiol. 11: 133-136 (1994)   DOI
15 Ahn, E.S., Kim, J.H. and Shin, D.H. Antimicrobial effects of allyl isothiocyanates on several microorganisms. Korean J. Food Sci. Technol. 31: 206-211 (1999)
16 Marino, M., Bersani, C. and Comi, G. Antimicrobial activity of the essential oil of Thymus vulgaris L. measured using a bioimpedo- metric method. J. Food Prot. 62: 1017-1023 (1999)   DOI   PUBMED
17 Kim, Y.S., Ahn, E.S. and Shin, D.H. Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice. J. Food Sci. 67: 274-279 (2002)   DOI   ScienceOn
18 Aro, T., Brede, C., Manninen, P. and Kallio, H. Determination of semivolatile compounds in baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry. J. Agric. Food Chem. 50: 1970-1975 (2002)   DOI   ScienceOn
19 Montes-Belmont, R. and Carvajal, M. Control of Aspergillus flavus in maize with plant essential oil and their components. J. Food Prot. 61: 616-619 (1998)   DOI   PUBMED
20 Elgayyar, M., Draughon, F.A., Golden, D.A. and Mount, J.R. Antimicrobial activity of essential oil from plants against selected pathogenic and saprophytic microorganisms. J. Food Prot. 64: 1019-1024 (2001)   DOI   PUBMED
21 Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T. and Arsenakis, M. Antimicrobial and cytotoxic activities of Origanum essential oil. J. Agric. Food Chem. 44: 1202-1205 (1996)   DOI   ScienceOn
22 Naigre, R., Kalck, P., Roques, C., Roux, I. and Michel, G. Comparison of antimicrobial properties of monoterpenes and their carbonylated products. Planta Med. 62: 275-277 (1996)   DOI   ScienceOn
23 Varel, Y.H. and Miller, D.N. Plant-derived oil reduce pathogens and gaseous emissions from stored cattle waste. Appl. Environ. Microbiol. 67: 1366-1370 (2001)   DOI   ScienceOn
24 Parliment, T.H. Solvent extraction and distillation techniques. Ch. 1, pp. 1-26. In: Techniques for Analyzing Food Aroma. Marsili, R. (eds.). Marcel Dekker, Inc., New York, USA (1997)
25 Kwon, H.D., Cha, I.H., Lee, W.K., Song, J.H. and Park, I.H. Antibacterial activity of volatile flavor components from Houttuynia cordata Thunb. J. Food Sci. Nutr. 1: 208-213 (1996)
26 Kim, Y.S., Park, S.B., Lee, J.Y., Kim, Y.H. and Shin, D.H. Volatile compounds and antimicrobial effects of mustard seeds and leaf mustard seeds according to extraction method. Food Sci. Biotechnol. 10: 468-474 (2001)
27 Lee, S.W., Seo, J.S., Kim, S.D., Kim, Y.H., Yu, S.N. and Kim, D.Y. Allyl isothiocyanate content in different plant parts of Wasabia japonica mastum. Korean J. Crop Sci. 42: 281-285 (1997)
28 Nickerson, G.B. and Likens, S.T. Gas chromatographic evidence for the occurrence of hop oil components in beer. J. Chromatogr. 21: 1-3 (1966)   DOI   ScienceOn
29 Chang, D.S., Shin, D.H., Chung, D.H., Kim, C.M. and Lee, I.S. Food Hygiene, pp. 244-246. Jungmoongak, Seoul (2002)
30 Fallik, E., Archbold, D.D., Hamilton-Kemp, T.R., Clements, A.M., Collins, R.W. and Barth, M.M. (E)-2-Hexenal can stimulate Botrytis cinerea growth in vitro and on strawberries in vivo during storage. J. Am. Soc. Hort. Sci. 123: 875-881 (1998)
31 Clark, G.S. Allyl isothiocyanate. Perf. Fla. 17: 107-109 (1992)
32 Venkitarayanan, K.S., Zhao, T. and Doyle, M.P. Antibacterial effect of Lactoferricin B on Escherichia coli 0157:H7 in ground beef. J. Food Prot. 62: 747-750 (1999)   DOI
33 Park, S.W. and Kim, C.J. Studies on the food preservation. by antimicrobial action of medicinal herbs. J. Korean Agric. Chem. Soc. 22: 91-96 (1979)
34 Shelef, L.A., Jyothi, E.K. and Bulgarelli, M.A. Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods. J. Food Sci. 49: 737-740, 809 (1984)   DOI
35 Lee, J.Y., Kim, Y.S. and Shin, D.H. Antimicrobial synergistic effect of linolenic acid and monoglyceride against Bacillus cereus and Staphylococcus aureus. J. Agric. Food Chem. 50: 2193-2199 (2002)   DOI   ScienceOn
36 Schaneberg, B.T. and Khan, I.A. Comparison of extraction methods for marker compounds in the essential oil of lemon grass by GC. J. Agric. Food Chem. 50: 1345-1349 (2002)   DOI   ScienceOn
37 Sides, A., Robards, K. and Helliwell, S. Developments in extraction techniques and their application to analysis of volatiles in foods. Trends in Anal. Chem. 19: 322-329 (2000)   DOI   ScienceOn
38 Ahn, Y.S., Shin, D.H. and Kim, Y.S. Inhibitory effect of major food components on the activity of antimicrobial active substance from n-hexane fraction of Mallotus japonicus Muell on Listeria monocytogenes. Korean J. Food Sci. Technol. 32: 469-476 (2000)
39 Al-Delairny, K.S. and Ali, S.H. Antibacterial action of vegetable extracts on the growth of pathogenic bacteria. J. Sci. Food Agric. 21: 110-112 (1970)   DOI   PUBMED
40 Korea Food and Drug Administration. An Actual Output of Food and Food Additives for 2000. Ministry of Health and Welfare (2001)
41 Simpson, B.K., Gagne', N., Aschie, I.N.A. and Noroozi, E. Utilization of chitosan for preservation of raw shrimp. Food Biotechnol. 11: 25-44 (1997)   DOI   ScienceOn
42 Galletti, G.C. and Russo, M.T. Essential oil composition of leaves and berries of Vttex agnus-castus L. from Calabria, southern Italy. Rapid Communi. Mass Spectromet. 10: 1345-1350 (1996)
43 Yin, M.C. and Cheng, W.S. Inhibition of Aspergillus niger and Aspergillus flavus by some herbs and spices. J. Food Prot. 61: 123-125 (1998)   DOI   PUBMED
44 Galvin, J.R. and Waldrop, Jr. H.L. The future of sensory evaluation in the food industry. Food Technol. 44: 95-96, 100 (1990)
45 Chung, D.H. Natural Food Preservatives, pp. 10-37. Daekwang Seorim, Seoul (1998)
46 Choi, M.A., Lee, W.K. and Kim, M.S. Identification and antibacterial activity of volatile flavor components of Cordyceps militaris. J. Food Sci. Nutr. 4: 18-22 (1999)
47 Cherry, J.P. Improving the safety of fresh produce with antimicrobials. Food Technol' 53: 54-57, 59 (1999)
48 Conner, D.E. and Beuchat, L.R. Effects of essential oil from plants on growth of food spoilage yeasts. J. Food Sci. 49: 429-434 (1984)   DOI
49 Pearl, I.A and Darlig, S.F. Hot water extractives of the leaves of Populus heterophylla L., J. Agric. Food Chem. 25: 730-734 (1977)   DOI
50 Charalambous, G. Analysis of Foods and Beverages, Headspace Technique. Academic Press, New York, USA (1978)
51 Kim, Y.S., Kim, M.N., Kim, J.O. and Lee, J.H. The effect of hot water-extract and flavor compounds of mugwort on microbial growth. J. Korean Soc. Food Sci. Nutr. 23: 994-1000 (1994)
52 Daeschel, M.A. Antimicrobial substances from lactic acid bacteria for use as food preservation. Food Technol' 43: 164-167 (1989)
53 Hirvi, T. Mass fragmentographic and sensory analysis of the aroma of some strawberry varieties. Lebensm. Wiss. Technol. 16: 157-161 (1983)
54 Ntirampemba, G., Langlois, B.E., Archbold, D.D., Hamiltonkemp, T.R. and Barth, M.M. Microbial populations of Botrytis cinerea-inoculated strawberry fruit exposed to four volatile compounds. J. Food Prot. 61: 1352-1357 (1998)   DOI
55 Hammer, K.A., Carson, C.F. and Riley, T.V. In-vitro activity of essential oil, in particular Melaleuca alterifolia (tea tree) oil and tea tree oil products, against Candida spp. J. Antimicrob. Chemother. 42: 591-595 (1998)   DOI   PUBMED
56 Zaika, L.L., Kissinger, J.C. and Wasserman, A.E. Inhibition of lactic acid bacteria by herbs. J. Food Sci. 48: 1455-1459 (1983)   DOI
57 Ababouch, L., Chaibi, A. and Busta, F.F. Inhibition of bacterial spore growth by fatty acids and their sodium salts. J. Food Prot. 55: 980-984 (1992)   DOI
58 Skandamis, P.N. and Nychas, G.J.E. Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations. Appl. Environ. Microbiol. 66: 1646-1653 (2000)   DOI   ScienceOn
59 Johnson, M.G. and Vaughn, R.H. Death of Salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion. Appl, Microbiol. 17: 903-905 (1969)
60 Tamblyn, K.C. and Conner, D.E. Bactericidal activity of organic acid against Salmonella typhimurium attached to broiler chicken skin. J. Food Prot. 60: 629-633 (1997)   DOI
61 Faith, N.G., Wierzba, R.K, Ihnot, A.M., Roering, A.M., Lorang, T.D., Kaspar, C.W and Luchansky, J.B. Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4$^\circ$C or 21$^\circ$C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246$^\circ$C. J. Food Prot. 61: 383-389 (1998)   DOI
62 Godefrot, M., Sandra, P. and Verzere, M. New method for quantitative essential oil analysis. J. Chromatogr. 203: 325-335 (1981)   DOI
63 Takeoka, G.R., Flath, R.A, Guntert, M. and Jennings, W. Nectarine volatiles: Vacuum steam distillation versus headspace sampling. J. Agric. Food Chem. 36: 553-560 (1988)   DOI
64 Taylor, D.L. and Larick, D.K. Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken. J. Agric. Food Chem. 43: 2369-2374 (1995)   DOI   ScienceOn
65 Hao, Y.Y., Brackett, R.E. and Doyle, M.P. Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. J. Food Prot. 61: 307-312 (1998)   DOI   PUBMED
66 Matsunaga, T., Hasegawa, C., Kawasuji, T., Suzuki, H., Saito, H., Sagioka, T., Takahashi, R, Tsukamoto, H., Morikawa, T. and Akiyama, T. Isolation of the antiulcer compound in essential oil from the leaves of Cryptomeria japonica. BioI. Pharm. Bull. 23: 595-598 (2000)   DOI   ScienceOn
67 Weissinger, W.R., McWatters, K.H. and Beuchat, L.R. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J. Food Prot. 64: 442-450 (2001)   DOI
68 Farag, R.S., Daw, Z.Y., Hewedi, F.M. and El-Baroty, G.S.A. Antimicrobial activity of some Egyptian spice essential oil. J. Food Prot. 52: 665-667 (1989)   DOI
69 Shin, K.H., Chi, H.J., Lim, S.S., Cho, S.H., Moon, H.I. and Yu, J.H. Antimicrobial activities of volatile essential oil from Korean aromatic plants. Nat. Prod. Sci. 3: 141-147 (1997)
70 Timon, M.L., Ventanas, J., Martin, L., Tejeda, J.F. and Garcia, C. Volatile compounds in supercritical carbon dioxide extracts of Iberian ham. J. Agric. Food Chem. 46: 5143-5150 (1998)   DOI   ScienceOn
71 Frutos, M., Sanz, J. and Martinez, I. Simultaneous distillation extraction method in the qualitative and quantitative GC analysis of cheese volatile components. Chromatographia 25: 861-864 (1988)   DOI
72 Korea Food and Drug Administration. Statistics of Outbreak of Food Poisoning. Ministry of Health and Welfare (2002)
73 Eifert, J.D., Hackney, C.R., Pieson, M.D., Duncan, S.E. and Eigel, W.N. Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model. J. Food Sci. 62: 174-178 (1997)   DOI   ScienceOn
74 Orav, A., Kailas, T. and Liiv, M. Analysis of terpenoic composition of conifer needle oil by steam distillation/extraction, gas chromatography and gas chromatography-mass spectrometry. Chromatographia 43: 215-219 (1996)   DOI   ScienceOn
75 Han, J.S., Lee, J.Y., Baek, N.J. and Shin, S.H. Isolation and antimicrobial action of growth inhibitory substance on food borne microorganisms from Dryopteris crassirhizoma Nakai. Korean J. Food Sci. Technol. 33: 611-618 (2001)
76 Kabara, J.K. Antimicrobial agents derived from fatty acids. J. Am. Oil Chem. Soc. 61: 397-403 (1984)   DOI
77 Dorman, H.J.D. and Deans, S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oil. J. Appl. MicrobioI. 88: 308-316 (2000)   DOI   ScienceOn
78 Stecchini, M.L., Sarais, I. and Giavedoni, P. Effect of essential oil on Aeromonas hydrophila in a culture medium and in cooked pork. J. Food Prot. 56: 406-409 (1993)   DOI
79 Ames, B.N., Magaw, R. and Gold, L.S. Ranking possible carcinogenic hazards. Science 236: 271-280 (1987)   DOI   PUBMED
80 Ultee, A., Slump, R.A., Steging, G. and Smid, E.J. Antimicrobial activity of carvacrol toward Bacillus cereus on rice. J. Food Prot. 63: 620-624 (2000)   DOI   PUBMED
81 Ahn, E.S., Kim, Y.S. and Shin, D.H. Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes. Food Sci. Biotechnol. 10: 31-35 (2001)
82 Ciani, M., Menghini, L., Mariani, F., Pagiotti, R., Menghini, A. and Fatichenti, F. Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and spoilage yeasts. Biotechnol. Lett. 22: 1007-1010 (2000)   DOI   ScienceOn
83 Ouattara, B., Simard, R.E., Holley, R.A., Piette, G.J.P. and Begin, A. Antibacterial activity of selected fatty acids and essential oil against six meat spoilage organisms. Int. J. Food MicrobioI. 37: 155-162 (1997)   DOI   ScienceOn
84 Kang, J.M., Cha, I.H., Lee, Y.K .and Ryu, H.S. Identification of volatile essential oil, and flavor characterization and antimicrobial effect of fraction from Houttuynia cordata Thunb. II.Flavor characterization and antimicrobial effect of from Houttuynia cordata Thunb by prep-HPLC. J. Korean Soc. Food Sci. Nutr. 26: 214-221 (1997)
85 Song, J.H., Kim, M.J., Kwon, H.D., Lee, W.K. and Park, I.H. Antimicrobial activity and characterization of volatile flavor extracts from Agastache rugosa. J. Food Sci. Nutr. 4: 97-102 (1999)
86 Shim, K.H., Seo, K.I., Kang, K.S., Moon, J.S. and Kim, H.C. Antimicrobial substances of distilled components from mustard seed. J. Korean Soc. Food Nutr.24: 948-955 (1995)
87 Delaquis, P.J., Ward, S.M., Holley, R.A., Cliff, M.C. and Mazza, G. Microbiological, chemical and sensory properties of precooked roast beef preserved with horseradish essential oil. J. Food Sci. 64: 519-524 (1999)   DOI   ScienceOn
88 Ohta, Y. and Takatani, K. Preservative effects of allyl mustard oil and ethanol on 'Hirosima nazuke'. J. Japanese Soc. Food Sci. Technol. 29: 672-674 (1982)   DOI
89 Don-Pedro, K.N. Fumigant toxicity is the major route of insecticidal activity of citruspeel essential oil. Pestic. Sci. 46: 71-78 (1996)   DOI   ScienceOn
90 Buchanan, R.L. and Shepherd, A.J. Inhibition of Aspergillus parasiticusby thymol. J. Food Sci. 46: 976-977 (1981)   DOI
91 Seo, K.L., Kim, D.Y. and Yang, S.I. Studies on the antimicrobial effect of wasabi extracts. Korean J. Nutr. 28: 1073-1077 (1995)
92 EL-Ziney, M.M. and Debevere, J.M. The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese. J. Food Prot. 61: 1275-1280 (1998)   DOI
93 Rohloff, J. Essential oil composition of Sachalimint from Norway detected by solid-phase microextraction and gas chromatography-mass spectrometry analysis. J. Agric. Food Chem. 50: 1543-1547 (2002)   DOI   PUBMED   ScienceOn
94 Ministry of Health, Labour and Welfare. Japan (http://www.mhlw.go.jp) (2002)
95 Delaquis, P.J. and Mazza, G. Antimicrobial properties of isothiocyanates in food preservation. Food Technol. 49: 73-84 (1995)
96 Dudai, N., Lewinsohn, E., Larkov, O., Katzir, I., Ravid, U., Chaimovitsh, D., Sa'adi, D. and Putievsky, E. Dynamics of yield components and essential oil production in a commercgil hybrid sage (Salvia officinalis x Salvia fruticisa cv. Newe Ya'ar No. 4). J. Agric. Food Chem. 47: 4341-4345 (1999)   DOI   ScienceOn
97 Au-Yeung, C.Y. and MacLeod, A.J. A comparison of the efficiency of the Likens and Nickerson extractor for aqueous, lipid/aqueous, and lipid samples. J. Agric. Food Chem. 29: 502-505 (1981)   DOI
98 Misharina, T., Golovnya, R. and Beletsky, I. Comparison of the efficiency of isolation of volatiles from foodstuffs by co-distillation and Likens-Nickerson methods, Vol. 35, p. 117. In: Developments in Food Science. Maarse, H. and Van der Heij, D. (eds.). Elsevier, New York, USA (1994)
99 Pack, U.Y., Chang, D.S. and Cho, H.R. Screening of antimicrobial activity for medicinal herb extracts. J. Korean Soc. Food Nutr. 21: 91-96 (1992)
100 Cho, N.C. and Jhon, D.Y. Effects of garlic extracts on the aerobic bacteria isolated from kimchi. Korean J. Food Sci. Technol. 20: 357-362 (1988)
101 Shama, A., Tewari, G.M., Shrikhande, A.J., Padwal-Desai, S.R. and Bandypadhyay, C. Inhibition of aflatoxin-producing fungi by onion extracts. J. Food Sci. 44: 1545-1547 (1979)   DOI
102 West, L.G., Badenhop, A.F. and McLaughin, J.L. Allyl isothiocyanate and allyl cyanide production in cell-free cabbage extracts, shredded cabbage, and coloslaw. J. Agric. Food Chem. 25: 1234-1238 (1977)   DOI
103 Lim, L.T. and Tung, M.A. Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film. J. Food Sci. 62: 1061-1066 (1997)   DOI   ScienceOn
104 Rico-Munoz, E. and Davidson, P.M. Effect of com oil and casein on the antimicrobial activity of phenolic antioxidants. J. Food Sci. 48: 1284-1288 (1983)   DOI
105 Zhou, Q., Wintersteen, C.L. and Cadwallader, K.R. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. J. Agric. Food Chem. 50: 2016-2021 (2002)   DOI   ScienceOn
106 Kim, J.M., Marshall, M.R and Wei, C.I. Antibacterial activity of some essence oil component against five food borne pathogens. J. Agric. Food Chem. 43: 2839-2845 (1995)   DOI
107 Ogawa, T .and Isshiki, K. Antimicrobial activity of volatile from edible herbs. Nippon Shokuhin Kagaku Kaishi 43: 535-540 (1996)   DOI   ScienceOn
108 Cox, S.D., Mann, C.M., Markham, J.L., Bell, H.C., Gustafson, J.E., Warmington, J.R. and Wyllie, S.G. The mode of antimicrobial action of the essential oil of Melaleuca altemifolia (tea tree oil). J. Appl. Microbiol. 88: 170-175 (2000)   DOI   ScienceOn
109 Hussein, A.S.M. Antibacterial and antifungal activities of some Libyan aromatic plants. Planta Med. 56: 644-645 (1990)
110 Beuchat, L.R. Sensitivity of Vibrio parahaemolyticus to spices and organic acids. J. Food Sci. 41 : 899-902 (1976)   DOI
111 Ouattara, B., Simard, R.E., Holley, R.A., Piette, G.J.P. and Begin, A. Inhibitory effect of organic acids upon meat spoilage bacteria. J. Food Prot. 60: 246-253 (1997)   DOI