000148685 001__ 148685
000148685 005__ 20250203145820.0
000148685 0247_ $$2doi$$a10.1016/j.foodcont.2017.07.007
000148685 0248_ $$2sideral$$a101562
000148685 037__ $$aART-2017-101562
000148685 041__ $$aeng
000148685 100__ $$0(orcid)0000-0002-3170-9755$$aEspina, L.
000148685 245__ $$aPotential use of carvacrol and citral to inactivate biofilm cells and eliminate biofouling
000148685 260__ $$c2017
000148685 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148685 5203_ $$aBiofouling (i.e., accumulation of microorganisms on wetted surfaces) represents a major problem in the food industries, since bacterial biofilms are common sources of persistent infections due to their resilience to cleaning and disinfection treatments. Therefore, alternative treatments based on the use of essential oils or their individual compounds against this bacterial adaptation phenomenon are currently being studied. This work presents a quantitative comparison of the disinfectant potential of 500–2000 µL/L of carvacrol or citral against mature biofilms of Staphylococcus aureus SC-01, Listeria monocytogenes EGD-e or Escherichia coli MG1655. Treatments with 1000 ppm of carvacrol or citral at 45 °C for 60 min were capable of reducing more than 5 logarithmic cycles of the sessile cells forming part of mature biofilms of all the three species. Furthermore, the synergism observed between carvacrol and heat allowed for the physical removal of biofilms by treatments simulating in situ wash conditions (80 °C/60 s). These results demonstrate the great potential of the essential oils’ constituents citral and carvacrol in the eradication of biofilms formed by foodborne pathogenic microorganisms.
000148685 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000148685 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148685 590__ $$a3.667$$b2017
000148685 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 133 = 0.09$$c2017$$dQ1$$eT1
000148685 592__ $$a1.502$$b2017
000148685 593__ $$aFood Science$$c2017$$dQ1
000148685 593__ $$aBiotechnology$$c2017$$dQ1
000148685 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148685 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, D.$$uUniversidad de Zaragoza
000148685 700__ $$aAlfonso, P.$$uUniversidad de Zaragoza
000148685 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000148685 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148685 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148685 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148685 773__ $$g82 (2017), 256-265$$pFood control$$tFood Control$$x0956-7135
000148685 8564_ $$s822650$$uhttps://zaguan.unizar.es/record/148685/files/texto_completo.pdf$$yPostprint
000148685 8564_ $$s938763$$uhttps://zaguan.unizar.es/record/148685/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148685 909CO $$ooai:zaguan.unizar.es:148685$$particulos$$pdriver
000148685 951__ $$a2025-02-03-14:57:24
000148685 980__ $$aARTICLE