Performance of diatomaceous earth and imidacloprid as wheat,rice and maize protectants against four stored-grain insect pests

Laboratory experiments were conducted in Pakistan to investigate the effectiveness of the diatomaceous earth (DE) formulation, Protect-It, at 150 ppm and imidacloprid, at 1.25, 2.5 and 5.0 ppm, alone or in combination, against the rusty grain beetle, Cryptolestes ferrugineus Stephens (Coleoptera: Laemophloeidae), the lesser grain borer, Rhyzopertha dominica (F.) (Coleoptera: Bostrychidae), the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) and the psocid, Liposcelis paeta Pearman (Psocoptera: Liposcelididae). The bioassays were conducted at 25 °C, 65% relative humidity (r.h.) and continuous darkness by using adults of each insect pest that were exposed on treated or untreated wheat, rice and maize. Adult mortality counts were performed 1, 2, 4 and 7 days post-exposure. Progeny production was also evaluated 62 and 30 days after the last mortality count for beetles and psocid respectively. Results showed that mortality was increased with the increase of dose and exposure interval. Imidacloprid was more effective at the highest dose than the DE alone. The combination of DE plus imidacloprid resulted to higher mortalities than DE or imidacloprid alone at almost all exposure intervals. There was higher mortality on wheat than on rice or maize. In general, T. castaneum was the most tolerant insect species to any treatment while L. paeta was the least tolerant. The highest progeny production was observed for T. castaneum (i.e., 33.1 individuals per vial) while the lowest for L. paeta (i.e., 11.1 individuals per vial) on maize treated with Protect-It alone. The findings of the current study indicate that the combined use of DE and imidacloprid, as wheat, rice and maize protectants, may provide adequate level of management to several important stored-product insects.     

Mortality and progeny production of four stored-product insect species on three grain commodities treated with Beauveria bassiana and diatomaceous earths

Laboratory bioassays were conducted to estimate the effectiveness of the entomopathogenic fungus Beauveria bassiana (Bals.-Criv.) Vuill. (Hypocreales: Cordycipitaceae) at 1.5 × 10⁸ and 1.5 × 10¹⁰ conidia/kg grain alone or mixed with the diatomaceous earths (DEs) Protect-It at 150 ppm and DEBBM at 50 ppm against adults of the rusty grain beetle, Cryptolestes ferrugineus Stephens (Coleoptera: Laemophloeidae), the lesser grain borer, Rhyzopertha dominica (F.) (Coleoptera: Bostrychidae), the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) and the psocid, Liposcelis paeta Pearman (Psocoptera: Liposcelididae). The adult insects were exposed to treated grains for 7, 14 and 21 days. For progeny emergence data, the treated units were remained under the same conditions for 62 days for all beetles and 30 days for psocids. The results revealed significant differences in mortalities of insect species among treatments and grains. The combined use of B. bassiana, at the highest dose, and DE increased adult mortalities of all species. In general, the treatments were least effective against T. castaneum and most effective against L. paeta. More numbers of dead insects were found on wheat than on rice or maize. The emergence of progeny was considerably reduced on grains treated with B. bassiana, at the highest dose, plus DE. The results of the present study suggest that the effectiveness of B. bassiana is fortified by the addition of DEs, but it varies among exposed insect species and commodities.     

Diatomaceous earth low-lethal dose effects on the fitness of entomopathogenic fungus,Beauveria bassiana,against two coleopteran stored product pests

Efficacy of different doses of the Beauveria bassiana-IRAN441C alone (66,125, 250, 500, 1000 mg conidia. Kg⁻¹ grains) and combined with a low-lethal dose (LD₂₅) of diatomaceous earth (DE) SilicoSec® as lethal agents were assessed against the adults of Callosobruchus maculatus (F.) (Chrysomelidae) on mung, and cowpeas, and Oryzaephilus surinamensis (L.) (Silvanidae) on wheat and barley seeds. In both species, mortality reached 60–73% in B. bassiana alone and 83–100% in fungus combined with the DE at the highest dose. A synergistic effect between B. bassiana conidia and the DE was confirmed. The DE low-lethal dose alters fungal mycosis and sporogenesis (conidia mL⁻¹) rates in the infected cadavers. The adult populations of both species were suppressed desirably despite a decrease in the number of cadaver-derived mycosis and their spore production at the highest combination doses (1000 mg kg⁻¹+ LD₂₅ of DE). Seed type had no significant effect on mycosis and sporogenesis on both insects in several combination doses. The cadaver-derived aerial conidia germination rate was increased in the presence of DE low-lethal dose, but it declined by increasing the fungal dose. Type of commodity failed to affect the germination rate of O. surinamensis-derived conidia; however, the mung bean intensified this case for another insect. In both beetles, offspring's emergence was suppressed dose-dependently seven weeks after removing exposed parents to the lethal agents as well it was more in doses mixed with DE. The most significant reduction in progeny production of treated C. maculatus occurred on cowpeas and that of treated O. surinamensis on wheat seeds. Our findings demonstrate that DE's low-lethal dose enhances the virulence of B. bassiana in the various mixtures synergistically, and co-applications of the two substances were feasible. As well, the lethal agents' adverse effects were found to carry over onto both species' offspring during two-month storage time.     

Insecticidal effect of spinosad dust, in combination with diatomaceous earth, against two stored-grain beetle species

Laboratory bioassays were carried out to determine the efficacy of spinosad applied alone or combined with the diatomaceous earth (DE) SilicoSec against adult rice weevils, Sitophilus oryzae and confused flour beetles, Tribolium confusum. Efficacy was assessed on wheat and maize at three dosages of spinosad dust formulation (corresponding to 0.0625, 0.1875 and 0.625 ppm of active ingredient [AI] for S. oryzae and to 0.1875, 0.625 and 1.25 ppm of AI for T. confusum), alone or combined with SilicoSec at 150 ppm for S. oryzae and 250 ppm for T. confusum. The mortality of S. oryzae exposed for 14 d on wheat treated with spinosad ranged between 83% and 100%. Conversely, the mortality of S. oryzae on maize treated with DE or on maize treated with lower doses of spinosad dust did not exceed 19% and was only 59% on maize with the highest spinosad dust treatment. Generally, the presence of SilicoSec combined with spinosad did not significantly increase S. oryzae mortality compared with spinosad alone. For T. confusum, mortality on both commodities was lower than for S. oryzae. After 14 d of exposure on wheat, mortality was 14% at the highest dose of spinosad, but increased to 33% in the presence of DE. Similar results were also obtained for T. confusum exposed on treated maize, which indicated a joint action between spinosad and DE. In the case of S. oryzae, the inclusion of DE reduced progeny production in comparison with spinosad alone. Progeny production of T. confusum was relatively low in all treatments, compared to progeny production of S. oryzae. The results of the study show the potential of combination treatments of spinosad dust and DE, but efficacy varies with the target insect species and commodity.     

Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum)

Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500 ml/l) of essential oil extracts of three type of onions (green, yellow and red) and garlic against two bacteria, Staphylococcus aureus, Salmomella Enteritidis, and three fungi, Aspergillus niger, Penicillium cyclopium and Fusarium oxysporum, was investigated. The essential oil (EO) extracts of these Allium plants (garlic and onions) exhibited marked antibacterial activity, with garlic showing the highest inhibition and green onion the lowest. Comparatively, 50 and 100 ml/l concentrations of onions extracts were less inhibitory than 200, 300 and 500 ml/l concentrations. However, with garlic extract, high inhibitory activity was observed for all tested concentrations. S. aureus showed less sensitivity towards EO extracts inhibition, however S. Enteritidis was strongly inhibited by red onion and garlic extracts. The fungus F. oxysporum showed the lowest sensitivity towards EO extracts, whereas A. niger and P. cyclopium were significantly inhibited particularly at low concentrations. Conclusively, where seasoning is desired, essential oil extracts of onions and garlic can be used as natural antimicrobial additives for incorporating in various food products.     

Efficacy of castor bean oil (Ricinus communis L.) against maize weevils (Sitophilus zeamais Mots.) in northwestern Ethiopia

The maize weevil, Sitophilus zeamais Mots. (Coleoptera: Curculionidae), undermines food security. The biocidal activity of castor bean oil (Ricinus communis L.) against S. zeamais, was studied at various doses at Dembecha, northwestern Ethiopia in 2013/14 (November–April). In the castor bean oil efficacy test, weevil mortality steadily increased with castor bean oil dose. According to the results of the ANOVA, number of dead weevils significantly varied between castor bean oil doses 1 h after treatment (F_{10, 21} = 117.6, p < 0.0001). Just 53% of the weevils were killed in one hour by applying 2 ml of the oil while doses higher than 2 ml killed greater than 85% of the weevils. Using Probit analysis, the LD₅₀ of using castor bean oil against maize weevils was calculated to be 2.04 ml. Therefore, 2 ml of castor bean oil was found sufficient to destroy 50% of the weevils. Higher doses of castor bean oil significantly reduced maize seed germination.     

Activity of essential oil and its major compound, 1,8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare

The essential oil from leaves of Eucalyptus globulus obtained by hydrodistillation, as well as its major compound 1,8-cineole, identified by gas chromatography coupled with a mass selective detector, were evaluated for their effectiveness against the storage fungi Aspergillus flavus and Aspergillus parasiticus. The evaluation was performed by compound dissolution in yeast extract sucrose (YES) medium and exposure to headspace volatiles. Complete fungal growth inhibition of both species was achieved with the essential oil by contact and volatile assays. Volatile exposure showed total inhibition at the lower level tested of 500 μL. The 1,8-cineole tested alone showed partial inhibition only at the highest level of 1.3492 μL. Aflatoxin B₁ production was reduced in headspace volatile assays and partial inhibition was observed at the 200 μL dose of the essential oil.     

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9 g/100 g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2 g/100 g). OV and RO essential oil showed MIC in a range of 1.25-5 and 20-40 ??L/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC + ¼ MIC or ¼ MIC + ½ MIC) in vegetable broth caused significant decrease (p < 0.05) in bacterial count over 24 h. Mixture of essential oils reduced (p < 0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. Similar efficacy was found to reduce the autochthonous microflora in vegetables. Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike. The combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.     

Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil

Antibacterial alginate-based edible film has been studied by incorporation of garlic oil as a natural antibacterial agent. Initially, 0.1% v/v garlic oil was tested in in vitro experiments against some food pathogenic bacteria. The presence of 0.1% v/v garlic oil in the nutrient broth decreased viable cell counts for Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Bacillus cereus by 2.28, 1.24, 4.31 and 5.61 log cycles, respectively after 24 h incubation. Meanwhile, an increased cell population occurred on all accompanying controls. Antimicrobial alginate films were prepared by incorporating garlic oil up to 0.4% v/v. They were characterized for antibacterial activity, mechanical and physical properties. The edible film exhibited antibacterial activity against Staphylococcus aureus and B. cereus among bacteria tested by using agar diffusion assay. Tensile strength and elongation at break were significantly (p < 0.05) changed by incorporation of garlic oil at 0.3% and 0.4% v/v, respectively. Water vapor permeability decreased significantly (p < 0.05) with 0.4% v/v garlic oil incorporation, whereas total color difference remained same until 0.4% v/v. These results revealed that garlic oil has a good potential to be incorporated into alginate to make antimicrobial edible film or coating for various food applications.     

Heat combined with diatomaceous earth to control the confused flour beetle (Coleoptera: Tenebrionidae) in a flour mill

An alternative to methyl bromide fumigation for controlling stored-product insects in food processing facilities is to heat part or all of a facility to 50-60°C for 20-30 h. However, some equipment or structures cannot tolerate these conditions, or it is difficult or expensive to attain these high temperatures. It may be possible to reduce the temperature requirements necessary for effective control by using a desiccating dust, such as diatomaceous earth (DE), in combination with the heat treatment. The objectives of this study were to examine the combined impact of high temperature and DE on the mortality of Tribolium confusum (du Val) in a flour mill environment and to evaluate the effects of DE application rate on insect mortality in a mill environment during heat treatment. In areas of the mill where temperatures were in excess of 47°C, DE applications of 0.3 g/m² in combination with heat were no more effective than the heat treatment alone. At higher application rates, the DE was more effective. In cooler areas, adult beetles exposed to DE died sooner than insects not exposed to the insecticidal dust. These results indicate that application of DE in areas that cannot be heated to 47°C is effective for controlling T. confusum in a flour mill. A comparison is made with a parallel study conducted in Canada.     

大蒜精油对屎肠球菌和粪肠球菌产苯乙胺和酪胺的影响

本试验采用双倍试管稀释法,测定大蒜精油分别对高产苯乙胺和酪胺的E.faecium和E.faecalis的最低抑菌浓度(MIC)和最低杀菌浓度(MBC);并利用高效液相色谱法测定不同浓度的大蒜精油对两株高产苯乙胺和酪胺菌株的影响,从而明确大蒜精油对其产生物胺能力的抑制作用。结果表明:大蒜精油对供试菌株都具有较强的抑菌活性,大蒜精油对E.faecium的最大抑制率可达48.20%,对E.faecalis的最大抑制率为52.41%,且抑菌效果随大蒜精油浓度的增大而逐渐增强;在大蒜精油的添加量为1/2 MIC时,大蒜精油对E.faecium和E.faecalis的生长具有抑制作用;当大蒜精油浓度为0.025%时,能够显著(p0.05)降低供试菌株产苯乙胺和酪胺的含量,苯乙胺含量与空白组相比降低了26.61%,酪胺的降低了15.54%。说明大蒜精油对高产酪胺和苯乙胺的菌株具有显著(p0.05)抑制效果,从而减少了酪胺和苯乙胺的生成。     

Antimicrobial activity of whey protein based edible films incorporated with oregano,rosemary and garlic essential oils

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Antimicrobial properties of spice extracts are well known, however their application to edible films is limited. In this study, antimicrobial properties of whey protein isolate (WPI) films containing 1.0–4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested against Escherichia coli O157:H7 (ATCC 35218), Staphylococcus aureus (ATCC 43300), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (NCTC 2167) and Lactobacillus plantarum (DSM 20174). Ten millilitres of molten hard agar was inoculated by 200 μl of bacterial cultures (colony count of 1 × 10⁸ CFU/ml) grown overnight in appropriate medium. Circular discs of WPI films containing spice extracts, prepared by casting method, were placed on a bacterial lawn. Zones of inhibition were measured after an incubation period. The film containing oregano essential oil was the most effective against these bacteria at 2% level than those containing garlic and rosemary extracts (P < 0.05). The use of rosemary essential oil incorporated into WPI films did not exhibit any antimicrobial activity whereas inhibitory effect of WPI film containing garlic essential oil was observed only at 3% and 4% level (P < 0.05). The results of this study suggested that the antimicrobial activity of some spice extracts were expressed in a WPI based edible film.     

Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester

Plant-derived essential oil components in combination with nisin and diglycerol fatty acid esters were investigated for their antibacterial activity against Listeria monocytogenes. Carvacrol and thymol were found to have the strongest antilisterial properties, followed by eugenol, cinnamaldehyde and isoeugenol. The antilisterial activity of the other essential oils (limonene, pinene, ally lisothiocyanate and linalool) was found to be low, even at the highest concentration used (0.1%). Among the diglycerol esters of fatty acids with different carbon chain lengths, diglycerol monolaurate was the most active against L. monocytogenes. A combined antilisterial effect was observed between nisin and the essential oils (carvacrol, thymol and eugenol); moreover, the addition of diglycerol monolaurate as a third preservative factor led to further combined antilisterial activities between the essential oil constituents (carvacrol, thymol and eugenol) and nisin even at lower, sub-lethal concentrations. These results indicate that nisin and diglycerol monolaurate can be used to enhance the antilisterial activity of essential oils, allowing for a reduction in the dosage used in food preservation and thereby resulting in the reduction of undesirable flavors.     

Antifungal activity of essential oils of clove (Syzygium aromaticum) and/or mustard (Brassica nigra) in vapor phase against gray mold (Botrytis cinerea) in strawberries

The search for new alternatives to preserve foods is a growing research field that is of great interest to the food industry. In this study, the inhibitory effect of clove and/or mustard essential oils in vapor phase was evaluated in vitro and in vivo (strawberries) against Botrytis cinerea, a mold highly detrimental to fruits and vegetables. In vitro and in vivo minimum inhibitory concentration (MIC) for clove essential oil was 92.56 μL/L_air, while for mustard, essential oil was 15.42 μL/L_air. As for the combination of tested essential oils the MIC was 46.28 μL/L_air of clove essential oil and 1.93 μL/L_air of mustard essential oil for the in vitro tests, while 11.57 μL/L_air of clove essential oil and 1.93 μL/L_air of mustard essential oil for the in vivo tests. Furthermore, the observed inhibitory effect is due to a synergism of tested essential oils in most of the assessed combinations.Industrial relevanceEffectiveness of vapors of clove and/or mustard essential oils against B. cinerea was demonstrated. The inhibitory activity exhibited by essential oils vapors can be attributed to the major compounds identified in clove and mustard essential oils, inhibiting B. cinerea growth in vitro and in vivo (strawberries). Combinations of clove and mustard essential oils had a synergistic antifungal effect, confirming that the combined use of volatile compounds from essential oils is more effective than its individual application.     

The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes

In the present study, the anti-listerial activity of the nisin and garlic (Allium sativum L.) essential oils (GO) alone and in combination was investigated at different temperatures (20 and 30 °C), pH (6.8, 5.6 and 4.8) and NaCl concentrations (0, 0.5, 2.5 and 4.5 g/100 mL). Minimum inhibitory concentrations (MICs) against Listeria monocytogenes were assessed for the nisin and essential oil. Furthermore, for combinations of the antimicrobials, the Differences in Population (DP) method were used to determine their effect. Both essential oil and nisin possessed considerable antimicrobial effects on the microorganism. The MICs for nisin and GO were 12.5 IU/mL and 100 μg/mL, respectively. Regardless of NaCl concentration and temperature, the anti-listerial activity of both GO and nisin was strongly influenced by pH. Moreover, at the same temperature, and regardless of pH value, the growth of the organism was also affected by increasing NaCl concentration. In combination, the DP was related strongly to the agent’s concentration and media pH. Meanwhile, among all combined systems, the effect of the combination (EC) of nisin with GO at 30 °C, pH 5.6 and 0 g/100 mL NaCl, showed significant anti-listerial activity (P ≤ 0.05).     

Repellent and fumigant activity of essential oil from Artemisia vulgaris to Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)

Repellent and fumigant activity of the essential oil of mugwort, Artemisia vulgaris, against the stored-product insect pest, Tribolium castaneum was investigated. Artemisia vulgaris oil had a very strong repellent activity to adults and was significantly repellent at a 0.6 μL/mL (v/v) and higher in a filter-paper arena test. The oil had high fumigant activity against adults and larvae with adults much more susceptible than larvae. At 8.0 μL/mL, mortality of adults reached 100%, but with 12-, 14- and 16-day larvae, mortalities were 49%, 53% and 52%, respectively. The oil also had high-fumigant activity against eggs and toxicity progressively increased with increased exposure time and concentration. At dosages of 10, 15 and 20 μL/L air and a 96 h exposure period, mortality reached 100%. Regression analysis of data on individuals fumigated in the larval stage confirmed that the percentage of larvae reaching the pupal stage and the percentage of pupae that reached the adult stage, decreased significantly with increase in dosage concentration. No larvae, pupae and adults were observed following a 60 μL/L dosage.     

Field trials on the efficacy of Beauveria bassiana,diatomaceous earth and Imidacloprid for the protection of wheat grains from four major stored grain insect pests

We assessed the insecticidal efficacy of Beauveria bassiana, diatomaceous earth (DE) and the neonicotinoid Imidacloprid against four major insect species of stored grain pests during field trials conducted on small farms located in four districts of Punjab, Pakistan. In each district, a 40 kg lot of wheat grain was admixed with B. bassiana (3 × 10¹⁰ conidia kg⁻¹), DE (150 ppm) and Imidacloprid (5.0 ppm) alone and in different combinations. Each lot was divided subsequently into four equal parts (10 kg each), packed in polypropylene bags, artificially infested, labeled and stored at the farms under natural environmental conditions up to 6 months. Sampling was carried out every 30 d to record the total number of dead and alive adults, as well as the percent of grain damage in treated and untreated (control) grains. Results revealed a significant difference among the treatments, test insect species and the storage period. For each district, the combined treatments provided better control of all tested insect species compared with each treatment alone. The least number of surviving adults and minimum percent grain damage was observed for Imidacloprid and DE combination, but was outperformed by the DE treatment with B. bassiana for long-term protection. For all grain protectants, we obtained the same order of susceptibility level among the test species (i.e. Liposcelis paeta > Cryptolestes ferrugineus > Rhyzopertha dominica > Tribolium castaneum). The results of the present study suggested that DE, insect pathogenic fungi and Imidacloprid can be effectively used for the protection of wheat stored at small-scale farmer's fields.     

Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing,ripening and storage of Iranian white‐brined cheese

This research evaluated the effects of Mentha longifolia L. essential oil (EO) in concentrations 0, 50, 150 and 300 ppm and Lactobacillus casei (10⁸–10⁹ CFU/mL) on the growth of Staphylococcus aureus and Listeria monocytogenes during the manufacturing, ripening and storage of Iranian white‐brined cheese. The growth of the two pathogens was significantly reduced (P < 0.01) by both EO concentrations ≥50 ppm and probiotic and their combination in the standard manufacturing and storage process conditions of the cheese. Furthermore, the treatment containing 150 ppm of this EO combined with probiotic had a favourable inhibitory effect on the growth of two pathogenic micro‐organisms and also was the most appropriate treatment in sensory assessment. The synergistic effects of the above‐mentioned concentration level between the essential oil and probiotic were significant compared to other treatments, including essential oil and probiotic only. Thus, a lower concentration of this EO can be used when it is combined with this probiotic.     

Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 ± 1 °C

In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower (p < .05) in the essential oil groups compared with control group. Salmonella Enteritidis count of rosemary oil treated group was higher than (p < .05) other groups (coriander, garlic, and orange peel oils) at the end of storage. Essential oils decreased the population of L. monocytogenes while the population in untreated samples were higher at the end of storage period (p < .05). Results of this study indicated that treatment of salmon fish samples with essential oils may be an effective natural antimicrobial application to control Salmonella Enteritidis and L. monocytogenes.

Practical applications

In the present study, it was concluded that essential oils had an antimicrobial effect Salmonella Enteritidis and Listeria monocytogenes. Use of essential oils during storage of fish or fish products may play an important role against Salmonella Enteritidis and L. monocytogenes. Essential oils are easily applicable and a cheaper method. The results of this experiment propose that addition of essential oils to fish flesh can be recommended to seafood processors and fish market retailers.     

Antimicrobial action of essential oil vapours and negative air ions against Pseudomonas fluorescens

The aim of this study was to investigate the antibacterial activity of essential oil (in liquid as well as in vapour phase) and negative air ions (NAI) against Pseudomonas fluorescens. The combined effect of NAI with essential oil vapour was also investigated to determine kill time and morphological changes in bacterial cells.The MIC of Cymbopogon citratus (0.567 mg/ml), Mentha arvensis (0.567 mg/ml), Mentha piperita (1.125 mg/ml) and Eucalyptus globulus (2.25 mg/ml) was studied via the agar dilution method. To estimate the antibacterial activity of essential oils in the vapour phase, agar plates inoculated with P. fluorescens were incubated with various concentrations of each essential oil vapour and zone of inhibition was recorded. Further, in order to assess the kill time, P. fluorescens inoculated agar plates were exposed to selected bactericidal essential oil vapour and NAI, separately, in an air-tight chamber. A continuous decrease in bacterial count was observed over time. A significant enhancement in the bactericidal action was observed by exposure to the combination of essential oil vapour and NAI as compared to their individual action. Scanning electron microscopy was used to study the alteration in morphology of P. fluorescens cells after exposure to C. citratus oil vapour, NAI, and combination of C. citratus oil vapour and NAI. Maximum morphological deformation was found due to the combined effect of C. citratus oil vapour and NAI. This study demonstrates that the use of essential oils in the vapour phase is more advantageous than the liquid phase. Further the antibacterial effect of the essential oil vapours can be significantly enhanced by the addition of NAI. The work described here offers a novel and efficient approach for control of bacterial contamination that could be applied for food stabilization practices.