World Journal of Microbiology and Biotechnology

, Volume 24, Issue 10, pp 2357–2360

In vitro antimicrobial activity of garlic, oregano and chitosan against Salmonella enterica

  • Antonio Marques
  • Susana Encarnação
  • Sonia Pedro
  • Maria Leonor Nunes
Article

DOI: 10.1007/s11274-008-9721-7

Cite this article as:
Marques, A., Encarnação, S., Pedro, S. et al. World J Microbiol Biotechnol (2008) 24: 2357. doi:10.1007/s11274-008-9721-7

Abstract

Food can harbour harmful pathogenic microorganisms, such as Salmonella spp. that are responsible by serious human illnesses. The use of natural antimicrobial substances can be practical to maintain the fresh image of food, to increase its shelf life, safety and marketability. We therefore evaluated the in vitro ability of three natural antimicrobial substances (garlic, oregano and chitosan) to inhibit S. enterica under different thermal conditions. All substances exhibited strong antibacterial activities at low temperature. Oregano had the strongest antibacterial properties, followed by chitosan and garlic. These results suggest that garlic, oregano and chitosan can be practical to protect food and consumers from the risk of contamination by S. enterica, to extend food shelf-life, to reduce food waste and to use in hurdle technologies at low temperature.

Keywords

SalmonellaentericaGarlicOreganoChitosan

Copyright information

© Springer Science+Business Media B.V. 2008

Authors and Affiliations

  • Antonio Marques
    • 1
  • Susana Encarnação
    • 1
  • Sonia Pedro
    • 1
  • Maria Leonor Nunes
    • 1
  1. 1.Unity of Upgrading of Fishery and Aquaculture Products (U-VPPA)National Institute of Biological Resources (INRB-IPIMAR)Avenida de BrasiliaPortugal