Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum

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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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Chemical composition of volatile oil from Cinnamomum zeylanicum buds.

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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Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics.

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Effect of Cinnamomum zeylanicum Essential Oil on Antioxidative Status in Broiler Chickens

The experiment was conducted to investigate the effects of Cinnamomum zeylanicum essential oil on antioxidant status of chickens. Thirty-two female Ross 308 hybrid broilers were fed one of four diets supplemented with 0%, 0.1%, 0.05% and 0.025% of essential oil for 38 days. Blood, liver, kidney and duodenal epithelium were collected for the subsequent evaluation of antioxidant status. Feeding o...

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Susceptibility of Paenibacillus larvae isolates to a tetracycline hydrochloride and Cinnamon (Cinnamomum zeylanicum) essential oil mixture

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ژورنال

عنوان ژورنال: Brazilian Journal of Infectious Diseases

سال: 2007

ISSN: 1413-8670

DOI: 10.1590/s1413-86702007000200013