Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens

• Main Authors: A.C.T. Mallet (Author), M.G Cardoso (Author), P.E. Souza (Author), S.M.F. Machado (Author), M.A. Andrade (Author), D.L. Nelson (Author), R.H. Piccoli (Author), C.G Pereira (Author)
• Format: Book
• Published: Universidade Estadual Paulista, 2014-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main const...