Combined treatment of Thymus vulgaris L., Rosmarinus officinalis L. and Myrtus communis L. essential oils against Salmonella typhimurium : Optimization of antibacterial activity by mixture design methodology

2018 ◽  
Vol 126 ◽  
pp. 211-220 ◽  
Author(s):  
Mouhcine Fadil ◽  
Kawtar Fikri-Benbrahim ◽  
Saad Rachiq ◽  
Bouchaib Ihssane ◽  
Sara Lebrazi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Salmonella Typhimurium ◽  
Design Methodology ◽  
Combined Treatment ◽  
Mixture Design ◽  
Thymus Vulgaris ◽  
Myrtus Communis ◽  
Myrtus Communis L ◽  
Rosmarinus Officinalis L

scholarly journals Antibacterial activity of aromatic plants essential oils from Serbia against the Listeria monocytogenes

2009 ◽  
Vol 54 (2) ◽  
pp. 95-104 ◽  
Author(s):  
Anita Klaus ◽  
Damir Beatovic ◽  
Miomir Niksic ◽  
Slavica Jelacic ◽  
Tanja Petrovic
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Thymus Vulgaris ◽  
Disk Diffusion Method ◽  
Growth And Survival ◽  
Salvia Officinalis L ◽  
Rosmarinus Officinalis L

The purpose of this study was to examine the effectiveness of selected essential oils for the control of the growth and survival of pathogenic bacteria Listeria monocytogenes ATCC 19112 and Listeria monocytogenes ATCC 19115, which are of significant importance in food hygiene. Essential oils extracted from Salvia officinalis L., Rosmarinus officinalis L., Majorana hortensis Moench., Thymus vulgaris L., Carum carvi L., Pimpinella anisum L. and Coriandrum sativum L. were evaluated. Antibacterial activity was done by the disk diffusion method in the presence of pure essential oils and four suspensions in alcohol. The best results obtained with Thymus vulgaris and Majorana hortensis essential oils, which were acting microbicidaly on both observed strains of Listeria monocytogenes, even in the small concentration. Because some of the essential oils were highly inhibitory even in small quantities to selected pathogenic bacteria, they may provide alternatives to conventional antimicrobial additives in foods. .

scholarly journals Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1106
Author(s):  
Cristina Saraiva ◽  
Ana Catarina Silva ◽  
Juan García-Díez ◽  
Beniamino Cenci-Goga ◽  
Luca Grispoldi ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Potential Hazard ◽  
Myrtus Communis ◽  
Wide Range ◽  
Myrtus Communis L ◽  
Rosmarinus Officinalis L ◽  
Control Samples

Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.

scholarly journals In Vitro Activity of Essential Oils Against Planktonic and Biofilm Cells of Extended-Spectrum β-Lactamase (ESBL)/Carbapenamase-Producing Gram-Negative Bacteria Involved in Human Nosocomial Infections

Antibiotics ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 272 ◽  
Author(s):  
Ramona Iseppi ◽  
Alessandro Di Cerbo ◽  
Piero Aloisi ◽  
Mattia Manelli ◽  
Veronica Pellesi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Klebsiella Pneumoniae ◽  
Essential Oils ◽  
Disk Diffusion ◽  
Mentha Piperita ◽  
Thymus Vulgaris ◽  
Extended Spectrum ◽  
Disk Diffusion Assay ◽  
Diffusion Assay

The aim of this study was to analyze the antibacterial activity of four essential oils (EOs), Melaleuca alternifolia, Eucalyptus globulus, Mentha piperita, and Thymus vulgaris, in preventing the development and spread of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli and Klebsiella pneumoniae, metallo-beta-lactamase (MBL)-producing Pseudomonas aeruginosa and carbapenemase (KPC)-producing Klebsiella pneumoniae. A total of 60 strains were obtained from the stock collection from the Microbiology Laboratory of Hesperia Hospital, Modena, Italy. Twenty ESBL-producing E. coli, 5 K. pneumoniae, 13 KPC-producing K. pneumoniae, and 20 MBL-producing P. aeruginosa were cultured and reconfirmed as ESBL and carbapenamase producers. Polymerase chain reaction was used for the detection of genes responsible for antibiotic resistance (ESBL and KPC/MBL). Antibacterial activity of the EOs was determined using the agar disk diffusion assay, and minimal inhibitory concentrations (MICs) were also evaluated. Lastly, adhesion capability and biofilm formation on polystyrene and glass surfaces were studied in 24 randomly selected strains. M. alternifolia and T. vulgaris EOs showed the best antibacterial activity against all tested strains and, as revealed by agar disk diffusion assay, M. alternifolia was the most effective, even at low concentrations. This effect was also confirmed by MICs, with values ranging from 0.5 to 16 µg/mL and from 1 to 16 µg/mL, for M. alternifolia and T. vulgaris EOs, respectively. The EOs’ antibacterial activity compared to antibiotics confirmed M. alternifolia EO as the best antibacterial agent. T. vulgaris EO also showed a good antibacterial activity with MICs lower than both reference antibiotics. Lastly, a significant anti-biofilm activity was observed for the two EOs (*P < 0.05 and **P < 0.01 for M. alternifolia and T. vulgaris EOs, respectively). A good antibacterial and anti-biofilm activity of M. alternifolia and T. vulgaris EOs against all selected strains was observed, thus demonstrating a future possible use of these EOs to treat infections caused by ESBL/carbapenemase-producing strains, even in association with antibiotics.

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