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Journal of Food and Nutrition Research
Súhrny čísla 4 / 2023
Tomičić, Z. – Čabarkapa, I. – Šarić, Lj. – Džomba, M. – Tomičić, R.
Germicidal efficacy of disinfectant based on sodium hypochlorite and essential oils
Journal of Food and Nutrition Research, 62, 2023, č. 4, s. 346-353
Zorica Tomičić, Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. E-mail: zorica.tomicic@fins.uns.ac.rs
Original article
Received 10 July 2023; 1st revised 10 September 2023; accepted 11 September 2023; published online 25 October 2023.
Súhrn: The use of natural substances with antimicrobial activity in combination with conventional antimicrobial agents is a promising strategy in the control of pathogenic bacteria. The aim of this study was to examine the antimicrobial activity of a disinfectant based on sodium hypochlorite and lavender, tea tree, peppermint and rosemary essential oils against Gram-positive (Bacillus cereus ATCC 11778, Staphylococcus epidermidis ATCC 12228) and Gram-negative (Pseudomonas aeruginosa ATCC 10145, Salmonella Typhimurium ATCC 14028) bacteria. Further, to evaluate the antimicrobial activity of essential oils and the disinfectant mixed in various combinations in order to detect synergistic or antagonistic effects and discuss these effects on the basis of an improved checkerboard technique. The results showed a synergistic and additive effect for most combinations of the disinfectant and essential oils with fractional inhibitory concentrations index (FICI) values of 0.375 and 1, respectively. The effectiveness of the disinfectant in combination with essential oils was also determined using the quantitative suspension test and results indicated the maximum germicidal effect after the exposure time of
Kľúčové slová: antibacterial activity; sodium hypochlorite; essential oil
Na stiahnutie:
jfnr-2023-4-pp346-353-tomicic.pdf (PDF, 411.11 Kb, 92x)