Efecto antimicrobiano del aceite esencia de Salvia officinalis L. sobre microorganismos pátogenos transmitidos por alimentos
DOI:
https://doi.org/10.17533/udea.acbi.329219Palavras-chave:
aceites esenciales, actividad antimicrobiana, conservación de alimentos, inocuidad alimentaria, Salvia officinalisResumo
El objetivo de este estudio fue evaluar la actividad antimicrobiana del aceite esencial de Salvia officinalis L. sobre microorganismos transmitidos por alimentos con alto potencial patogénico en humanos. Para determinar su efectividad como alternativa en la conservación de alimentos se comparó con la actividad antimicrobiana de compuestos químicos utilizados ampliamente en la industria de alimentos. El aceite esencial de S. officinalis demostró un amplio espectro de inhibición microbiana sobre microorganismos Gram positivos y Gram negativos. La concentración inhibitoria mínima (CIM) estuvo entre 1 y 4 mg/ml para todas las bacterias evaluadas. Estos resultados muestran que el aceite esencial de S. officinalis puede ser utilizado para mejorar la inocuidad y tiempo de vida útil de productos alimenticios.
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