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    Larvicidal and pupicidal activity of combination of two plant essential oils against Aedes aegypti
    (2025-01-01)
    Sinthusiri, J.
    ;
    Puwanard, C.
    ;
    Passara, H.
    ;
    Soonwera, M.
    The larvicidal and pupicidal effects of six mixtures of cinnamon (Cinnamomum verum J. Presl.) and nutmeg (Myristica fragrans Houtt.) essential oils (EOs) and major compositions (geranial, α-pinene and trans- cinnamaldehyde) were tested against early fourth instar and pupal stages of Aedes aegypti. The combinations (2% cinnamon EO + 1% geranial, 2% cinnamon EO + 1% trans-cinnamaldehyde and 2% cinnamon EO + 1% α-pinene) showed high toxicity against early 4<sup>th</sup> instar larvae, with 100% mortalities at 24 hours and LT50 between 1.4 and 2.4 hours. Additionally, 2% nutmeg EO + 1% α-pinene showed >99% mortality at 24 hours with LT50 = 4.6 hours. 2% nutmeg EO + 1% geranial and 2% nutmeg EO + 1% α-pinene were highly toxic against pupae, with 100% mortality at 48 hours and LT50 values of 5.8 and 7.8 hours. On the other hand, temephos showed LT50 for larval and pupal stages at 9.8 and 94.1 hours. It showed that 2% nutmeg EO + 1% α-pinene was able to control immature stages and was more effective than temephos. However nutmeg extracts need to be checked for human and valuable species toxicity.
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    Control of salmonella rissen and staphylococcus aureus in fermented beef sausage by a combination of cinnamon and mace oils
    (2012-12-01)
    Nanasombat, Suree
    ;
    Wimuttigosol, Pornpan
    The antibacterial effect of cinnamon and mace oils on different food model media was evaluated. All pathogenic bacteria tested (Salmonella Senftenberg, Salmonella Rissen, Staphylococcus aureus and Listeria monocytogenes) were sensitive to cinnamon oil on sausage agar (0.063 mg.mL<sup>-1</sup> minimum inhibitory concentrations; MIC), but the spoilage bacterium, Pseudomonas fluorescens was susceptible to this oil on meat agar (0.015 mg.mL<sup>-1</sup> MIC). However, S. Rissen was the most resistant bacterium to mace oil on sausage agar (22 mg.mL<sup>-1</sup> MIC). Most of the lactic acid bacteria tested (Pediococcus pentosaceus, Lactococcus lactis, Enterococcus faecalis and Enterococcus faecium) were more resistant to mace oil as compared to cinnamon oil. Then, the effect of mixed cinnamon and mace oils at different concentrations on the survival of S. Rissen and Staph. aureus in fermented beef sausages was studied. A cinnamon (1,008 ppm) and mace (1,375 ppm) oil combination effectively decreased Staph. aureus viable counts in fermented beef sausages by 3.70 log CFU.g<sup>-1</sup> at the end of fermentation (96 h). However, cinnamon oil (252 ppm) with mace oil (1,375 ppm) was sufficient to decrease viable S. Rissen cells to below detection level (less than 1 log CFU.g<sup>-1</sup>) in fermented sausages.