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. 1970 Jan;19(1):27–31. doi: 10.1128/am.19.1.27-31.1970

Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria

Roger Dabbah 1, V M Edwards 1, W A Moats 1
PMCID: PMC376603  PMID: 4905947

Abstract

The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low-fat milk, and whole milk for more than 56 days at 4 C. Orange oil extended the shelf life of skim milk and low-fat milk for the same period.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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