articleTop 1% cited
The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems
Journal of Applied Microbiology · 2006 · Vol. 101(6) · pp. 1232–1240
Katie Fisher✉(University of Northampton)Camryn L. Phillips(University of Northampton)
Abstract
Results suggest the possibility that citrus EOs, particularly bergamot, could be used as a way of combating the growth of common causes of food poisoning.
Essential Oils and Antimicrobial ActivityListeria monocytogenes in Food SafetyInsect Pest Control StrategiesCitralLinaloolListeria monocytogenesBacillus cereusBiologyMicrobiologyStaphylococcus aureusCitrus × sinensisCereusOrange (colour)
MeSH terms
AnimalsBacillus cereusBacteriaBrassicaChickensChromatography, GasCitrusFood MicrobiologyFood PreservationHumansListeria monocytogenesMeatMicrobial Sensitivity TestsOils, VolatilePlant Oils
Funding
- Society for Applied Microbiology
Citations
464
FWCI
16.13
field-weighted impact
References
29
Percentile
99%
vs. same field & year
Citations per year
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References
Antibacterial properties of plant essential oils
International Journal of Food Microbiology · 1987 · 871 citations
Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils
International Journal of Food Microbiology · 2002 · 1,054 citations
Preservative agents in foods Mode of action and microbial resistance mechanisms
International Journal of Food Microbiology · 1999 · 1,019 citations
Inhibitory parameters of essential oils to reduce a foodborne pathogen
LWT · 2005 · 452 citations
Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria
Journal of Agricultural and Food Chemistry · 1998 · 1,637 citations
Essential oils: their antibacterial properties and potential applications in foods—a review
International Journal of Food Microbiology · 2004 · 10,171 citations
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