The inhibitory effects of commercial clove oil (Syzygium aromaticum L. Perry) on Escherichia coli

Luengsunthornchai, S.; Chantarapsnont, W.

Proceedings of the 45th Kasetsart University Annual Conference, Kasetsart, 30 January 2 February, 2007 Subject Agricultural Extension and Home Economics: 719-725


Accession: 017412740

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The objective of this research was to study types and amounts of components of clove oil from five commercial companies and their inhibitory effects on Escherichia coli isolated from lettuce. Major components of commercial clove oils from 5 companies were analysed by GC-MS method. Results showed that clove oil from company D had the highest amount of eugenol, 98.12%, which was significantly different (p<=0 05) from other four companies. The total number of E. coli isolated from three different sources of lettuce (Minburi, Huatakhae and Nonthaburi market), were 9, 28, and 240 MPN/g, respectively. In additions, only E. coli Biotype I was found in lettuce from Minburi market. Both E. coli Biotype I and II were found in lettuce from the other two markets. Clove oil from company D and E showed the highest inhibitory effects on all biotypes of E. coli isolated from different sources of lettuce with minimum inhibitory concentration (MICs) and minimum bactericidal concentrations (MBCs) of 0938 and 1.875 mg/ml, respectively.