Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

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• 作者：Jessica Bezerra dos Santos Rodrigues^a ; Rayssa Julliane de Carvalho^a ; Neyrijane Targino de Souza^a ; Kleber de Sousa Oliveira^b ; Octá ; vio Luiz Franco^b ; Donald Schaffner^c ; Evandro Leite de Souza^d ; Marciane Magnani^a ; ^{magnani2@gmail.com}
• 关键词：Biofilm ; Stainless steel ; Food processing environment ; Staphylococcus aureus ; Oregano essential oil ; Carvacrol
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1237-1246
• 全文大小：1906 K
• 卷排序：73

文摘

All S. aureus isolates classified as strong biofilm producers were positive for icaA and icaD genes. MIC of oregano essential oil and carvacrol was higher against sessile cells than planktonic cells. Exposure to sub-MICs of oregano essential oil induces biofilm formation in S. aureus.