Professional Documents
Culture Documents
Antimikrobne Tvari Iz Hrane Prezentacija
Antimikrobne Tvari Iz Hrane Prezentacija
1.Uvod
2.Prirodne antimikrobne tvari
3.Antimikrobne tvari kao posljedica primjene tehnologija
4.Mehanizmi djelovanja
5.Dosadanje studije
6.Zakljuci
1. Uvod
Rezistencija
Nuspojave,
intereakcije
Troak
1. Uvod
Tajkarimi MM., Ibrahim S A., Cliver DO.(2010.) Food control 21: 1204
2. Prirodne antimikrobne tvari
Clostridium perfringens
Eterino ulje karanfilia ima inhibitorni efekat protiv Clostridium
perfringens pri koncentraciji 0,4% v/w ( Davidson i Naidu, 2000 ).
5. Dosadanje studije
Listeria monocytogenes
Vibrio parahaemolyticus
Gljivice i plijesni
Gljivice i plijesni
Peter S (1997). Antimicrobial Effects Of Spices And Herbs. Hospitality Institute Of Technology And Management St. Paul, Minnesota.
http://www.hi-tm.com/Documents/Spices.html
http://www.meatandpoultryonline.com/article.mvc/New-antimicrobial-compound-
Abdalla, A. E. M., Darwish, S. M., Ayad, E. H. E., & El-Hamahmy, R. M. (2007). Egyptian mango by-product 2: Antioxidant and
antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry, 103(4), 11411152
Angioni, A., Barra, A., Cereti, E., Barile, D., Coisson, D. J., Arlorio, M., et al. (2004).Chemical composition, plant genetic differences,
antimicrobial and antifungalactivity investigation of the essential oil of Rosmarinus officinalis L. Journal of Agricultural and Food
Chemistry, 52(11), 35303535.
Arques, J. L., Rodriguez, E., Nunez, M., & Medina, M. (2008). Inactivation of gram-negative pathogens in refrigerated milk by reuterin in
combination with nisin or the lactoperoxidase system. European Food Research and Technology, 227(1), 7782.
Aslim, B., & Yucel, N. (2007). In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-
resistant Campylobacter spp.Food Chemistry, 107(2), 602606.
Bagamboula, C. F., Uyttendaele, M., & Debevere, J. (2003). Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella
flexneri. Journal of Food Protection, 66(4), 668673.
Bajpai, V. K., Rahman, A., & Kang, S. C. (2008). Chemical composition and inhibitoryparameters of essential oil and extracts of Nandina
domestica Thunb. to controlfood-borne pathogenic and spoilage bacteria. International Journal of Food Microbiology, 125(2), 117122.
Reference
Becerril, R., Gomez-Lus, R., Goni, P., Lopez, P., & Nerin, C. (2007). Combination of analytical and microbiological techniques to study the
antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus. Analytical and
Bioanalytical Chemistry, 388(56), 10031011.
Brandi, G., Amagliani, G., Schiavano, G. F., De Santi, M., & Sisti, M. (2006). Activity of Brassica oleracea leaf juice on food borne
Burt, S. (2004). Essential oils: Their antibacterial properties and potentialapplications in foods A review. International Journal of Food
Microbiology,94(3), 223253.
Burt, S. A., Der Zee, R. V., Koets, A. P., De Graaff, A. M., Van Knapen, F., Gaastra, W.,et al. (2007). Carvacrol induces heat shock protein
60 and inhibits synthesis offlagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology, 73,44844490.
Ceylan, E., & Fung, D. Y. C. (2004). Antimicrobial activity of spices. Journal of RapidMethods and Automation in Microbiology, 12(1), 1
55.
Chen, N., Chang, C. C., Ng, C. C., Wang, C. Y., Shyu, Y. T., & Chang, T. L. (2008).Antioxidant and antimicrobial activity of Zingiberaceae
plants in Taiwan. Plant Foods for Human Nutrition, 63(1), 1520.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007). Combined effect of oregano essential oil and modified
atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 _C. Food Microbiology, 24(6),607617.
Daferera, D. J., Ziogas, B. N., & Polissiou, M. G. (2000). GC-MS analysis of essential oils from some Greek aromatic plants and their fungi
toxicity on Penicillium digitatum. Journal of Agriculture and Food Chemistry, 48(6), 25762581.
Davidson, P. M. (2006). Food antimicrobials: Back to nature. Acta Horticulturae, 709(ISHS), 2933.
Davidson, P. M., & Naidu, A. S. (2000). Phytophenols. In A. S. Naidu (Ed.), Natural food antimicrobial systems (pp. 265295). Boca Raton,
Florida: CRC Press.
Dikbas, N., Kotan, R., Dadasoglu, F., & Sahin, F. (2008). Control of Aspergillus flavuswith essential oil and methanol extract of Satureja
hortensis. International Journal of Food Microbiology, 124(2), 179182.
Reference
Fisher, K., & Phillips, C. (2006). The effect of lemon, orange and bergamot essentialoils and their components on the survival of
Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food
systems. Journal of Applied Microbiology, 101, 12321240.
Gachkar, L., Yadegari, D., Rezaei, M. B., Taghizadeh, M., Alipoor Astaneh, S., & Rasooli, I. (2007). Chemical and biological characteristics
of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102(3), 898904.
Gaysinsky, S., & Weiss, J. (2007). Aromatic and spice plants: Uses in food safety. Stewart Post Harvest Review, 4(5), 19.
Grosso, C., Ferraro, V., Figueiredo, A. C., Barroso, J. G., Coelho, J. A., & Palavra, A. M. (2008). Supercritical carbon dioxide extraction of
volatile oil from Italian coriander seeds. Food Chemistry, 111(1), 197203.
Gutierrez, J., Barry-Ryan, C., & Bourke, P. (2008a). The antimicrobial efficacy of plant essential oil combinations and interactions with
food ingredients. International Journal of Food Microbiology, 124(1), 9197.
Holley, R. A., & Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke
antimicrobials. Food Microbiology, 22(4), 273-292.
Ionnouy, E., Poiata, A., Hancianu, M., & Tzakou, O. (2007). Chemical composition and in vitro antimicrobial activity of the essential oils
of flower heads and leaves of Santolina rosmarinifolia L. from Romania. Natural Product Research, 21(1), 1823.
Jai M. (2010). Bioloki aktivni sastojci hrane, dodaci prehrani, funkcionalna hrana i fortifikacija hrane. Univerzitet u Tuzli. Tehnoloki
fakultet. Tuzla. ( materijal uz predavanja)
Jai M.(2007). Tehnologija voa i povra. Univerzitet u Tuzli. Tehnoloki fakultet. Tuzla
John, A. J., George, V., Pradeep, N. S., & Sethuraman, M. G. (2008). Composition and antibacterial activity of the leaf and fruit oils of
Pittosporum neelgherrense Wight et Arn. Journal of Essential Oil Research, 20(4), 380382.
Kil, H. Y., Seong, E. S., Ghimire, B. K., Chung, I. M., Kwon, S. S., Goh, E. J., et al. (2009). Antioxidant and antimicrobial activities of crude
sorghum extract. Food Chemistry, 115, 12341239.
Kim, S., Kubec, R., & Musah, R. A. (2006). Antibacterial and antifungal activity of sulfur-containing compounds from Petiveria alliacea L.
Journal of Ethnopharmacology, 104, 188192.
Reference
Kim, J., Marshall, M. R., Cornell, J. A., Preston, J. F., & Wei, C. I. (1995). Antibacterial activity of carvacrol, citral, and geraniol against
Salmonella typhimurium in culture medium and on fish cubes. Journal of Food Science, 60, 13641374.
Lambert, R. J. W., Skandamis, P. N., Coote, P. J., & Nychas, G. J. E. (2001). A study of the minimum inhibitory concentration and mode of
action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91(3), 453462.
Lopes-Lutz, D., Alviano, D. S., Alviano, C. S., & Kolodziejczyk, P. P. (2008). Screening of chemical composition, antimicrobial and
antioxidant activities of Artemisia essential oils. Phytochemistry, 69(8), 17321738.
Lopez, P., Sanchez, C., Battle, R., & Nerian, C. (2007). Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key
constituents against food borne microorganisms. Journal of Agricultural and Food Chemistry, 55(11),43484356.
Lopez-Malo vigil, A., Palou, E., & Alzamora, S. M. (2005). Naturally occurring compounds plant sources. In P. M. Davidson, J. N. Sofos, &
A. L. Branen (Eds.), Antimicrobials in food (3rd ed., pp. 429446). Boca Raton, Florida: CRC Press.
Lu, Y., Zhao, Y. P., Wang, Z. C., Chen, S. Y., & Fu, C. X. (2007). Composition and antimicrobial activity of the essential oil of Actinidia
macrosperma from China. Natural Product Research, 21(3), 227233.
Majhenic, L., Skerget, M., & Knez, Z. (2007). Antioxidant and antimicrobial activity ofguarana seed extracts. Food Chemistry, 104(3),
12581268.
Mandalari, G., Bennett, R. N., Bisignano, G., Trombetta, D., Saija, A., Faulds, C. B., et al. (2007). Antimicrobial activity of flavonoids
extracted from bergamot (Citrus bergamia Risso) peel, a byproduct of the essential oil industry. Journal of Applied Microbiology, 103,
20562064.
Mohsenzadeh, M. (2007). Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and
Escherichia coli in nutrient broth medium. Pakistan Journal of Biological Science, 10(20), 36933697.
Moriera, M. R., Ponce, A. G., Del Valle, C. E., & Roura, S. (2007). Effects of clove and tea tree oils on Escherichai coli O157:H7 in
blanching spinach and minced cooked beef. Journal of Food Processing and Preservation, 31, 379391.
Naidu, A. S. (2000a). Overview. In A. S. Naidu (Ed.), Natural food antimicrobial systems (pp. 116). Boca Raton, Florida: CRC Press.
Reference
Nejad Ebrahimi, S., Hadian, J., Mirjalili, M. H., Sonboli, A., & Yousefzadi, M. (2008). Essential oil composition and antibacterial activity of
Thymus caramanicus atdifferent phenological stages. Food Chemistry, 110(4), 927931.
Oleszek, W. A. (2000). Saponins. In A. S. Naidu (Ed.), Natural food antimicrobial systems (pp. 295325). Boca Raton, Florida: CRC Press.
Patrignani, F., Iucci, L., Belletti, N., Gardini, F., Guerzoni, M. E., & Lanciotti, R. (2008). Effects of sub-lethal concentrations of hexanal and
2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus,
Salmonella enteritidis and Escherichia coli. International Journal of Food Microbiology, 123(13), 18.
Periago, P. M., Conesa, R., Delgado, B., Fernndez, P. S., & Palop, A. (2006). Bacillus megaterium spore germination and growth
inhibition by a treatment combining heat with natural antimicrobials. Food Technology and Biotechnology, 44(1),1723.
Ponce, A. G., Roura, S. I., Del Valle, C. E., & Moreira, M. R. (2008). Antimicrobial andantioxidant activities of edible coatings enriched
with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology, 49(2), 294300.
Proestos, C., Boziaris, I., Kapsokefalou, S. M., & Komaitis, M. (2008). Naturalantioxidant constituents from selected aromatic plants and
their antimicrobialactivity against selected pathogenic microorganisms. Food Technology andBiotechnology, 46, 151156.
Raj, G., George, V., Pradeep, N. S., & Sethuraman, M. G. (2008). Chemical compositionand antimicrobial activity of the leaf oil from
Syzygium gardneri Thw. Journal ofEssential Oil Researches, 20(1), 7274.
Raybaudi, R. M. M., Rojas-Grau, M. A., Mosqueda-Melgar, J., & Martin-Belloso, O.(2008). Comparative study on essential oils
incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. Journal of Food Protection,
71, 11501161.
Razzaghi-Abyaneh, M., Shams-Ghahfarokhi, M., Rezaee, M. B., Jaimand, K., Alinezhad, S., Saberi, R., et al. (2009). Chemical composition
and anti aflatoxigenic activity of Carum carvi L., Thymus vulgaris and Citrus aurantifolia essential oils. Food Control, 20, 10181024.
Reference
Razzaghi-Abyaneh, M., Shams-Ghahfarokhi, M., Yoshinari, T., Rezaee, M. B., Jaimand K., Nagasawa, H., et al. (2008). Inhibitory effects of
Satureja hortensis L. essential oil on growth and aflatoxin production by Aspergillus parasiticus. International Journal of Food
Microbiology, 123(3), 228233.
Rota, M. C., Herrera, A., Martinez, R. M., Sotomayor, J. A., & Jordan, M. J. (2008). Antimicrobial activity and chemical composition of
Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control, 19, 681687.
Sabulal, B., George, V., Pradeep, N. S., & Dan, M. (2008). Volatile oils from the root, stem and leaves of Schefflera stellata (Gaertn.)
Harms (Araliaceae): Chemical characterization and antimicrobial activity. Journal of Essential Oil Research, 20(1), 7982.
Sandasi, M., Leonard, C. M., & Viljoen, A. M. (2008). The effect of five common essential oil components on Listeria monocytogenes
biofilms. Food Control, 19(4), 10701075.
Santos, F. A., & Rao, V. S. N. (2001). 1, 8-Cineol, a food flavoring agent, prevents ethanol-induced gastric injury in rats. Digestive
Diseases and Science, 46(2), 331337.
Silva, F. G., Oliveira, C. B. A., Pinto, J. E. B. P., Nascimento, V. E., Santos, S. C., Seraphin, J. C., et al. (2007). Seasonal variability in the
essential oils of wild and cultivat Baccharis trimera. Journal of Brazilian Chemical Society, 18, 990997.
Skocibusic, M., Bezic, N., & Dunkic, V. (2006). Phytochemical composition and antimicrobial activities of the essential oils from Satureja
subspicata Vis. growing in Croatia. Food Chemistry, 96(1), 2028
Sofia, P. K., Prasad, R., Vijay, V. K., & Srivastava, A. K. (2007). Evaluation of antibacterial activity of Indian spices against common food
borne pathogens. International Journal of Food Science and Technology, 42, 910915.
Stefanello, M. E. A., Cervi, A. C., Ito, I. Y., Salvador, M. J., Wisniewski, A., Jr., & Simionatto, E. L. (2008). Chemical composition and
antimicrobial activity of essential oils of Eugenia chlorophylla (Myrtaceae). Journal of Essential Oil Research, 20(1), 7578.
Sudjana, A. N., DOrazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., et al. (2009). Antimicrobial activity of commercial Olea europaea
(olive) leaf extract International Journal of Antimicrobial Agents, 33, 461463.
Reference
Svoboda, K., Brooker, J. D., & Zrustova, J. (2006). Antibacterial and antioxidant properties of essential oils: Their potential applications in
the food industries. Acta Horticulturae, 709, 3543.
Tan, M., Zhou, L., Huang, Y., Wang, Y., Hao, X., & Wang, J. (2008). Chemical composition and antimicrobial activity of the flower oil of
Russowia sogdiana(Bunge) B. Fedtsch. (Asteraceae) from China. Journal of Essential Oil Research,19(2), 197200.
Tajkarimi MM. Ibrahim SA. Cliver DO. (2010.) Antimicrobial herb and spice compounds in food. Food control 21: 11991218
Turker, A. U., & Usta, C. (2008). Biological screening of some Turkish medicinal plantextracts for antimicrobial and toxicity activities.
Natural Product Research, 2(2), 136146.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., & Angel Perez-Alvarez, J. (2008). Antibacterial activity of different essential oils
obtained from spices widely used in mediterranean diet. International Journal of Food Science andTechnology, 43(3), 526531.
Winward, G. P., Avery, L. M., Stephenson, T., & Jefferson, B. (2008). Essential oils forthe disinfection of grey water. Water Research,
42(89), 22602268.
Yilmaz, Y. (2006). Novel uses of catechins in foods. Trends in Food Science andTechnology, 17(2), 6471.
Yoshida, H., Katsuzaki, H., Ohta, R., Ishikawa, K., Fukuda, H., Fujino, T., et al. (1999).Antimicrobial activity of the thiosulfinates isolated
from oil-macerated garlic extract. Biosciences Biotechnology Biochemistry, 63(3), 591594.
Zaika, L. L. (1988). Spices and herbs: Their antimicrobial activity and itsdetermination. Journal of Food Safety, 9(2), 97118.
Zore, G. B., Awad, V., Thakre, A. D., Halde, U. K., Meshram, N. S., Surwase, B. S., et al.(2007). Activity-directed fractionation and isolation
of four antibacterial compounds from Abrus precatorius L. roots. Natural Product Research, 21(10),933940