Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum
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منابع مشابه
Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum.
Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtained by steam distillation for 6 hours....
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The hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing approximately 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenated terpenoids (9%). alpha-Bergamotene (27.38%) and alpha-copaene (23.05%) are found to be the major compounds. A comparison o...
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ژورنال
عنوان ژورنال: Brazilian Journal of Infectious Diseases
سال: 2007
ISSN: 1413-8670
DOI: 10.1590/s1413-86702007000200013