Avaliação do efeito antimicrobiano de óleos essenciais sobre micro-organismos patogênicos em vôngole (Anomalocardia brasiliana)

Abstract

The essential oils have presented an efficient alternative for food conservation due to its power antimicrobials. The objective of this study was to evaluate the antibacterial activity of available essential oils in the commerce of the mark Laszlo Aromalândia (São Paulo- Brazil), as the of garlic (Allium sativum), glove (Eugenia caryophyllata), oregano (Origanum vulgare ssp. Hirtum) and lemon (Citrus limonum medicates) on Staphylococcus aureus and Escherichia coli isolated of the Anomalocardia brasiliana and standard of Escherichia coli, Staphylococcus aureus and Salmonella cholerasuis, through the technique of record diffusion and of the determination of Minimum the Inhibition Concentration (MIC) after that evaluated the antibacterial activity of oils essential that to present antibacterial activity in vitro, as of glove (Eugenia caryophyllata) and the oregano (Origanum vulgare ssp. Hirtum) on Escherichia coli, Salmonella spp. e Staphylococcus aureus inoculated artificially in samples of Anomalocardia brasiliana and stored during five days under refrigeration to evaluate the action of essential oils, in Anomalocardia brasiliana during the storage under refrigeration. In this study it was observed that the essential oil of garlic presented antibacterial activity front the S. aureus and the S. cholerasuis; already the oils of glove and oregano had presented activity front to all the analyzed bacteria. The essential oil of lemon did not demonstrate antibacterial activity. The results had demonstrated to the biggest effectiveness of the essential oregano oil in relation to the one of glove on all bacteria analyzed. It was verified that the addition of the essential oil reduced the population of Salmonella spp in 5,6 logarithmic cycles in the samples of Anomalocardia brasiliana inoculated artificially. The action of the essential oil of glove guaranteed the aureus inhibition of Salmonella, E. coli and S. aureus, per at least two days, under refrigeration.