Antibacterial activity of lemon, caraway and basil extracts on Listeria spp.

• Main Authors: Dimić Gordana R., Kocić-Tanackov Sunčica D., Jovanov Olivera O., Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra S.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2012-01-01
• Series: Acta Periodica Technologica
• Subjects: Antibacterial activity; essential oils of spices; Listeria spp.; food contamination
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243239D.pdf
• ISSN: 1450-7188

Commercial extracts of three spices (lemon, caraway and basil) against Listeria monocytogenes, L. innocua and L. welshimeri were investigated using disc diffusion method. Lemon and basil extracts inhibited all the organisms at the level of ≥ 5 μl (lemon) and 20 μl (basil). These extracts produced inhibitory zones of 9-19 mm (lemon) and 8-11.5 mm (basil). The extract of caraway showed activity only against L. innocua at the highest level (20 μl), producing an inhibitory zone of 14.7 mm. Generally, the lemon extract was the most effective. This extract exhibited greater inhibitory activity against L. monocytogenes, while the basil extract had the strongest effect on L. welshimeri. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017]