TY  - CONF
AU  - Hamidović, Saud
AU  - Ibraković, Vanesa
AU  - Duvnjak, Amerisa
AU  - Opačin, Edna
AU  - Karličić, Vera
AU  - Lalević, Blažo
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6533
AB  - One of the major public health concerns is food contamination by pathogenic bacteria. Fresh food
products can be contaminated during each phase of food production. Many factors are involved in the
survival and growth of pathogenic bacteria, such as environmental and agricultural practices. Several
methods are proposed for pathogen removal from fresh food products; one of them is the application
of essential oils. Thus, the aim of this research was to determine the effects of caraway, coriander, and
thyme essential oils on E. coli and Salmonella spp. growth. Mueller-Hinton agar, previously
inoculated by overnight bacterial cultures, was used for the estimation of particular effects. Sterile
filter paper discs impregnated with essential oil were placed on the surface of the agar. After
incubation, the inhibition zone was measured. The olive oil macerate was used as a control. The results
showed that the highest impact was noticed in treatment with caraway essential oil, while thyme
essential oil showed the lowest inhibition zone. The obtained results confirm the potential of natural
products in the suppression of pathogen growth.
PB  - The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2022
C3  - Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection
T1  - POTENTIAL OF PLANT ESSENTIAL OILS IN THE SUPPRESSION OF E. COLI AND SALMONELLA spp. – IN VITRO STUDY
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6533
ER  - 

@conference{
author = "Hamidović, Saud and Ibraković, Vanesa and Duvnjak, Amerisa and Opačin, Edna and Karličić, Vera and Lalević, Blažo",
year = "2023",
abstract = "One of the major public health concerns is food contamination by pathogenic bacteria. Fresh food
products can be contaminated during each phase of food production. Many factors are involved in the
survival and growth of pathogenic bacteria, such as environmental and agricultural practices. Several
methods are proposed for pathogen removal from fresh food products; one of them is the application
of essential oils. Thus, the aim of this research was to determine the effects of caraway, coriander, and
thyme essential oils on E. coli and Salmonella spp. growth. Mueller-Hinton agar, previously
inoculated by overnight bacterial cultures, was used for the estimation of particular effects. Sterile
filter paper discs impregnated with essential oil were placed on the surface of the agar. After
incubation, the inhibition zone was measured. The olive oil macerate was used as a control. The results
showed that the highest impact was noticed in treatment with caraway essential oil, while thyme
essential oil showed the lowest inhibition zone. The obtained results confirm the potential of natural
products in the suppression of pathogen growth.",
publisher = "The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2022",
journal = "Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection",
title = "POTENTIAL OF PLANT ESSENTIAL OILS IN THE SUPPRESSION OF E. COLI AND SALMONELLA spp. – IN VITRO STUDY",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6533"
}

Hamidović, S., Ibraković, V., Duvnjak, A., Opačin, E., Karličić, V.,& Lalević, B.. (2023). POTENTIAL OF PLANT ESSENTIAL OILS IN THE SUPPRESSION OF E. COLI AND SALMONELLA spp. – IN VITRO STUDY. in Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection
The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2022..
https://hdl.handle.net/21.15107/rcub_agrospace_6533

Hamidović S, Ibraković V, Duvnjak A, Opačin E, Karličić V, Lalević B. POTENTIAL OF PLANT ESSENTIAL OILS IN THE SUPPRESSION OF E. COLI AND SALMONELLA spp. – IN VITRO STUDY. in Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6533 .

Hamidović, Saud, Ibraković, Vanesa, Duvnjak, Amerisa, Opačin, Edna, Karličić, Vera, Lalević, Blažo, "POTENTIAL OF PLANT ESSENTIAL OILS IN THE SUPPRESSION OF E. COLI AND SALMONELLA spp. – IN VITRO STUDY" in Modern Trends in Agricultural Production, Rural Development, Agro-economy, Cooperatives and Environmental Protection (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6533 .