The antibacterial effect of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen Salmonella Typhimurium.

摘要

Antimicrobial activites of cinnamaldehyde, thymol and carvacrol alone or combined against Salmonella Typhimurium were determined. Results showed that the lowest concn. of cinnamaldehyde, thymol and carvacrol inhibiting the growth of Salmonella Typhimurium significantly were 200, 400 and 400 mg/l, respectively. Treatment with cinnamaldehyde + thymol, cinnamaldehyde + carvacrol and thymol + carvacrol was more effective than cinnamaldehyde, thymol or carvacrol alone. When combined, amounts of cinnamaldehyde, thymol and carvacrol could be decreased from 200, 400 and 400 mg/l to 100, 100 and 100 mg/l, respectively.