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Plectranthus amboinicusessential oil (PAEO) has the potential to be used by the food industry as a natural antimicrobial alternative. The study aimed to evaluate the antibacterial activity of PAEO in vitroagainst pathogenic bacteria contaminating food and its potential for action when added to intentionally contaminated beef patties. The composition was determined by GC-MS and GC-FID, and thymol (45.64%) was the main compound present in the PAEO. The minimum inhibitory (MIC) and minimum bactericidal (MBC) concentration of the PAEO was evaluated against five pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosaand SalmonellaTyphimurium). The MIC of PAEO was the concentration ranges between 0.25 and 2 mg mL −1, and the MBC ranged from 1 to 4 mg mL −1. The anti-adhesion and removal of adhered cell assays indicated significant reductions (P < 0.05) even at concentrations 8x lower than the MIC of PAEO. Beef patties samples were prepared with PAEO concentrations at MIC (2 mg mL −1) and sub-MIC (1 mg mL −1). L. monocytogenesand E. coliwere inoculated individually into the beef patties. Significant reductions were observed with a greater reduction in the 12th day of storage for L. monocytogenes(1.52 log CFU.g −1) and E. coli(0.93 log CFU.g −1) for beef patties with the MIC of PAEO. PAEO has the potential to be applied in meat products. However, the application and interactions of the oil in the food matrix need to be better elucidated.

La clase II-1 puede ser resultado de una mandíbula retrognata, de un maxilar prognato o de una combinación de ambas. Actualmente existen alternativas de tratamiento, como las extracciones de primeros premolares que en ocasiones se pueden acompañar de una extracción de incisivo central inferior o de segundos premolares inferiores, e incluso la extracción de los segundos premolares superiores, según sea el caso.