ArticleFoods (Basel, Switzerland)2022
Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Investigating the Biological Effects of Plant Essential Oils on Plant-Decaying Pathogens.Plants (Basel, Switzerland) · 2026Review
- FTIR Characterization and Bioactivity Assessment of Cinnamomum camphora Essential Oil: Antioxidant, Anti-Enzymatic, and Antifungal Properties Against Phytopathogens.Chemistry & biodiversity · 2025Article
- Biobased Food Packaging Systems Functionalized with Essential Oil via Pickering Emulsion: Advantages, Challenges, and Current Applications.ACS omega · 2025Review
- The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition ofFoods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
Funding
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Abstract
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers' preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against
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