Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus 

 -  Food Control, 59, p.282-289, 2016 .
<br/><br/> Cinnamon essential oil (EO)exhibited effective antibacterial activity against foodborne spoilage and pathogenic bacteria in model systems using Escherichia coli and Staphylococcus. The minimum inhibition concentration (MIC)of cinnamon EO was similar for both bacteria (1.0 mg/ml)while the minimum bactericide concentration (MBC)were 4.0 mg/ml and 2.0 mg/ml for E. coli and Staphylococcus aureus. GC-MS analysis confirmed that cinnamaldehyde was the major constituent in cinnamon EO (92.40 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ESSENTIAL OIL<br/>FOODBORNE SPOILAGE AND PATHOGENIC BACTERIA<br/>ANTIBACTERIAL ACTIVITY<br/>ANTIBACTERIAL MECHANISM<br/>SEMBACTERIAL MEMBRANE PERMEABILITY AND INTEGRITY