@article {1910,
	title = {Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat},
	journal = {Meat Science},
	volume = {73},
	year = {2006},
	note = {PT: J},
	month = {2006/06//},
	pages = {236 - 244},
	abstract = {The inhibitory effect of 60 different essential oils was evaluated on a Pseudomonas putida strain of meat origin, associated with meat spoilage. Essential oils were tested at concentrations from 0.003 to 0.8\% (wt/vol) to determine minimum inhibitory and maximal tolerated concentrations (MIC and MTC, respectively) using an agar medium culture. Of the 60 samples tested, Corydothymus capitatus essential oil was the most active showing a MIC of 0.025\% and a MTC of 0.06\%. Seven essential oils (Cinnamomum cassia, Origanum compactum, Origanum heracleoticum, Satureja hortensis, Satureja montana, Thymus vulgaris carvacroliferum, Thymus vulgaris thymoliferum) have shown a strong antimicrobial activity against P. putida with a MIC of 0.05\% and a MTC ranging from 0.013\% to 0.025\%. Ten other oils (Cinnamomum verum (leaf and bark), Eugenia caryophyllus, Cymbopogon martinii var. motia, Cymbopogon nardus, Melaleuca linariifolia, Origanum majorama, Pimenta dioica, Thymus satureoides, Thymus serpyllum) showed a high antimicrobial activity showing a MIC ranging from 0.1\% to 0.4\%, while the remaining were less active showing a MIC >= 0.8\%. Crown Copyright (c) 2005 Published by Elsevier Ltd. All rights reserved.},
	author = {Oussalah, M and Caillet, S and Saucier, L and Lacroix, M}
}
