Have a personal or library account? Click to login
Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum Cover

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Archives of Industrial Hygiene and Toxicology
Volume 65 (2014): Issue 2 (June 2014)
By: Barbara Jeršek,  Nataša Poklar Ulrih,  Mihaela Skrt,  Neda Gavarić,  Biljana Božin and  Sonja Smole Možina  
Open Access
|Jun 2014

References

  1. 1. COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs [displayed 29 May 2014]. Available at http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:364:0005:0024:EN:PDF
    Search in Google Scholar
  2. 2. COMMISSION REGULATION (EU) No 105/2010 of 5 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A [displayed 29 May 2014]. Available at http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32010R0105
    Search in Google Scholar
  3. 3. COMMISSION REGULATION (EU) No 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. [displayed 29 May 2014]. Available at http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:050:0008:0012:EN:PDF
    Search in Google Scholar
  4. 4. Ochratoxin A. In: Evaluation of Certain Food Additives and Contaminants. Sixty-eight report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Geneva: WHO, 2007. p. 169-80.
    Search in Google Scholar
  5. 5. European Food Safety Authority (EFSA). Opinion of the scientific panel on contaminants in the food chain on a request from the commission related to ochratoxin A in food. EFSA J 2006;365:1-56.
    Search in Google Scholar
  6. 6. Ochratoxin A. In: IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Some Naturally Occurring Substances: Food Items, and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. Vol. 56. Geneva: WHO, IARC; 1993. p. 489-521.
    Search in Google Scholar
  7. 7. Pitt JI, Marta H, Taniwaki M, Cole B. Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of Food Safety Objectives. Food Control 2013;32:205-15. doi: 10.1016/j.foodcont.2012.11.02310.1016/j.foodcont.2012.11.023
    Search in Google Scholar
  8. 8. Amézqueta S, González-Peñas E, Murillo-Arbizu M, López de Cerain A. Ochratoxin A decontamination: a review. Food Control 2009;20:326-33. doi: 10.1016/j.foodcont.2008.05.01710.1016/j.foodcont.2008.05.017
    Search in Google Scholar
  9. 9. Angelini P, Nellini R, Pagiotti A, Vianello B. Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds. Ann Microbiol 2006;56:65-9. doi: 10.1007/BF0317497210.1007/BF03174972
    Search in Google Scholar
  10. 10. Dobre AA, Gagiu V, Niculita P. Preliminary studies on the antimicrobial activity of essential oils against food borne bacteria and toxigenic fungi. Food Technol 2011;35:16-26.
    Search in Google Scholar
  11. 11. Jayasena DD, Jo C. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends Food Sci Technol 2013;34:96-108. doi: 10.1016/j.tifs.2013.09.00210.1016/j.tifs.2013.09.002
    Search in Google Scholar
  12. 12. da Cruz Cabral L, Fernández Pinto V, Patriarca A. Application of plant-derived compounds to control fungal spoilage and mycotoxin production in foods. Int J Food Microbiol 2013;166:1-14. doi: 10.1016/j.ijfoodmicro.2013.05.02610.1016/j.ijfoodmicro.2013.05.026
    Search in Google Scholar
  13. 13. Kumar A, Shukla R, Singh P, Dubey NK. Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial. Food Chem Toxicol 2010;48:539-43. doi: 10.1016/j.fct.2009.11.02810.1016/j.fct.2009.11.028
    Search in Google Scholar
  14. 14. Murthy PS, Ramalakshmi K, Srinivas P. Fungitoxic activity of Indian borage (Plectranthus amboinicus) volatiles. Food C h e m 2 0 0 9 ; 11 4 : 1 0 1 4 - 8 . d o i : 1 0 . 1 0 1 6 / j . foodchem.2008.10.064
    Search in Google Scholar
  15. 15. Akgül A, Kivanç M. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi. Int J Food Microbiol 1998;6:263-8. PMID: 297895110.1016/0168-1605(88)90019-0
    Search in Google Scholar
  16. 16. D’Antuono LF, Galletti GC, Bocchini P. Variability of essential oil content and composition of Origanum vulgare L. populations from a north Mediterranean area (Liguria Region, northern Italy). Annal Botan 2000;86:471-8. doi: 10.1006/anbo.2000.120510.1006/anbo.2000.1205
    Search in Google Scholar
  17. 17. Vazquez Beatriz I, Fente C, Franco CM, Vazquez MJ, Cepeda A. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int J Food Microbiol 2001;67:157-63. doi: 10.1016/S0168-1605(01)00429-910.1016/S0168-1605(01)00429-9
    Search in Google Scholar
  18. 18. Sokolić-Mihalak D, Frece J, Slavica A, Delaš F, Pavlović H, Markov K. The effects of wild thyme (Thymus serpyllum L.) essential oil components against ochratoxin-producing Aspergilli. Arh Hig Rada Toksikol 2012;63:457-62. doi: 10.2478/10004-1254-63-2012-230910.2478/10004-1254-63-2012-230923334040
    Search in Google Scholar
  19. 19. European Pharmacopeia. Vol. 2.8.12. 4th ed. Strasbourg Cedex: Council of Europe; 2002. p. 183-4.
    Search in Google Scholar
  20. 20. Adams RP. Identification of Essential Oil Components by Gas Chromato- graphy/Mass Spectroscopy. 4th ed. Carol Stream (IL, USA): Allured Publishing Co.; 2007.
    Search in Google Scholar
  21. 21. Clinical and Laboratory Standards Institute. M38-A2. Reference method for broth dilution antifungal susceptibility testing of filamentous fungi; Approved standard. 2nd ed. 2008 [displayed 27 March 2014]. Available at http://shopping.netsuite.com/c.1253739/site/Sample_pdf/M38A2_sample. pdf
    Search in Google Scholar
  22. 22. Mavri A, Abramovič H, Polak T, Bertoncelj J, Jamnik P, Smole Možina S, Jeršek B. Chemical properties and antioxidant and antimicrobial activities of Slovenian propolis. Chem Biodivers 2012;9:1545-8. doi: 10.1002/ cbdv.20110033710.1002/cbdv.201100337
    Search in Google Scholar
  23. 23. Samson RA, editor. Introduction to Food- and Airborne Fungi. Utrecht: Centraalbureau voor schimmelcultures; 2000.
    Search in Google Scholar
  24. 24. Bragulat MR, Abarca ML, Cabañes FJ. An easy screening method for fungi producing ochratoxin A in pure culture. Int J Food Microbiol 2001;71:139-44. PMID: 1178993110.1016/S0168-1605(01)00581-5
    Search in Google Scholar
  25. 25. Stefanakis MK, Touloupakis E, Anastasopoulos E, Ghanotakis D, Katerinopoulos HE, Makridis P. Antibacterial activity of essential oils from plants of the genus Origanum.Food Control 2013;34:539-46. doi: 10.1016/j. foodcont.2013.05.024
    Search in Google Scholar
DOI: https://doi.org/10.2478/10004-1254-65-2014-2486 | Journal eISSN: 1848-6312 | Journal ISSN: 0004-1254
Journal RSS Feed
Language: English, Croatian, Slovenian
Page range: 199 - 208
Submitted on: Jan 1, 2014
|
Accepted on: May 1, 2014
|
Published on: Jun 17, 2014
Published by: Institute for Medical Research and Occupational Health
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
anisaldehyde,
carvacrol,
food spoilage,
menthol,
minimal inhibitory concentration,
natural antifungal agents,
oregano,
thymol
Related subjects:
Medicine,
Basic medical science,
Basic medical science, other

© 2014 Barbara Jeršek, Nataša Poklar Ulrih, Mihaela Skrt, Neda Gavarić, Biljana Božin, Sonja Smole Možina, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 65 (2014): Issue 2 (June 2014)Next article