scholarly journals Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

2015 ◽  
Vol 52 ◽  
pp. 59-65 ◽  
Author(s):  
Rayssa Julliane de Carvalho ◽  
Geanny Targino de Souza ◽  
Vanessa Gonçalves Honório ◽  
Jossana Pereira de Sousa ◽  
Maria Lúcia da Conceição ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Thymus Vulgaris ◽  
Inhibitory Effects

Antibacterial Efficiency of Spanish Satureja montana Essential Oil against Listeria monocytogenes among Natural Flora in Minced Pork

2008 ◽  
Vol 71 (3) ◽  
pp. 502-508 ◽  
Author(s):  
J. J. CARRAMIÑANA ◽  
C. ROTA ◽  
J. BURILLO ◽  
A. HERRERA
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Synergistic Effects ◽  
Biological Activities ◽  
Thymus Vulgaris ◽  
Moderate Activity ◽  
Log Reduction ◽  
Natural Flora ◽  
Aerobic Flora ◽  
Satureja Montana

The purpose of this study was to examine the effectiveness of winter savory (Satureja montana) essential oil (EO) for control of growth and survival of experimentally inoculated Listeria monocytogenes serovar 4b (104 CFU/g) among natural flora in minced pork. EOs of French thyme (Thymus vulgaris F) and rosemary (Rosmarinus officinalis) cultivated in the same region of Aragon (northeastern Spain) were used as reference ingredients. The EOs obtained by hydrodistillation were added at concentrations of 0.25, 0.5, 1, and 2.5 μl/g (vol/wt), and the samples were kept at 4°C in air for up to 7 days. The populations of L. monocytogenes and total viable bacteria were determined in the control and treated samples at 0, 1, 3, 5, and 7 days. Moderate activity of S. montana EO against L. monocytogenes was observed (at 2.5 μl/g, reductions of 0.27 log CFU/g by day 3 and 0.61 log CFU/g by day 7), with higher activity against aerobic flora. The greatest reduction in aerobic flora was on day 3 (at 2.5 μl/g) from 1.10 to 1.45 log CFU/g. S. montana EO was comparable to T. vulgaris F EO in listericidal activity, but R. officinalis EO was ineffective against the L. monocytogenes and aerobic flora in the minced meat model. The ~3-log reduction in aerobic flora with T. vulgaris F EO at 0.25 to 2.5 μl/g after 5 days of storage was the most significant reduction. Depending on sensory considerations, the addition of active EOs in combination with other preservation techniques for synergistic effects may provide alternatives to synthetic chemical preservatives. Suggestions on relationships between chemical composition and biological activities of EOs are outlined.

scholarly journals Antimicrobial effects of Mentha spicata essential oil and methanolic carrot extract against Staphylococcus aureus and Listeria monocytogenes in fish soup

2019 ◽  
Author(s):  
Yasser Shahbazi ◽  
Nassim Shavisi
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Room Temperature ◽  
Bacterial Contamination ◽  
Antibacterial Effects ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Natural Extracts ◽  
Carrot Extract

Plant essential oils and natural extracts have been attracted research interest to control bacterial contamination of food products. Staphylococcus aureus and Listeria monocytogenes are considered as public health bacterial hazards which survive in various types of food. The aim of the current study was to assess the effects of Mentha spicata essential oil (MSO: 0, 0.1 and 0.2%) alone and in combination with methanolic carrot extract (MCE) (0, 0.25 and 0.5%) against S. aureus and L. monocytogenes in fish soup. Untreated and treated homemade fish soups with different concentrations of MSO and MCE were inoculated with 5 log CFU/ml of S. aureus and L. monocytogenes, and then stored at 4 ± 1 ˚C (refrigerated temperature), 9 ± 1 ˚C (abused temperature) and 25 ± 1 ˚C (room temperature) during 15 days. Based on these findings, carvone (78.76%) and limonene (11.50%) were the major compounds of the MSO. The following sequence inhibition effect on S. aureus and L. monocytogenes was observed in treated soups: MSO 0.2% + MCE 0.5% > MSO 0.2% + MCE 0.25% > MSO 0.2% > MSO 0.1% + MCE 0.5% > MSO 0.1% + MCE 0.25% > MSO 0.1% > MCE 0.5% > MCE 0.25%. The results of the present study demonstrated that antibacterial effects of different concentrations of MSO separately and in combination with MCE were higher at 4 and 9 ˚C than 25 ˚C.

scholarly journals Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012064
Author(s):  
Drago Nedic ◽  
Nevena Grkovic ◽  
Vesna Kalaba ◽  
Bojan Golic ◽  
Tanja Ilic ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Essential Oils ◽  
Detection Threshold ◽  
Thymus Vulgaris ◽  
Antibacterial Effects ◽  
High Concentration ◽  
Origanum Vulgare ◽  
Fermented Sausages ◽  
Microbiological Status

Abstract The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry

2016 ◽  
Vol 79 (2) ◽  
pp. 246-252 ◽  
Author(s):  
GEANY TARGINO de SOUZA ◽  
RAYSSA JULLIANE de CARVALHO ◽  
JOSSANA PEREIRA de SOUSA ◽  
JOSEAN FECHINE TAVARES ◽  
DONALD SCHAFFNER ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Viable Cell ◽  
Inhibitory Effects ◽  
Origanum Vulgare ◽  
Cell Counts ◽  
Cheese Slurry

ABSTRACT This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes ,respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.

scholarly journals Study of the inhibitory effects of some medicinal plants extracts on growth of Listeria monocytogenes isolated from human, cow and sheep in Al-Qadisiyah governorate

2018 ◽  
Vol 41 (2) ◽  
pp. 38-47
Author(s):  
Huda Abdal-Hadei Ali Al-Nasrawi
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Medicinal Plants ◽  
Positive Control ◽  
Negative Control ◽  
Thymus Vulgaris ◽  
Inhibitory Effects ◽  
Detection Rates ◽  
High Antibacterial Activity ◽  
Ethanolic Extracts

     This study aimed to evaluate-the inhibitory effects of ethanolic and-chloroformic-extracts of local medicinal plants as Oak (Quercus-acuta), Thyme (Thymus vulgaris) and Cinnamon (Cinnamomum-zeylanicum) prepared in different concentrations (50, 100, 200 and 400 mg/ml) against the growth of Listeria-monocytogenes isolated from infected humans and animals and comparing their activity with effectiveness of the standard antibiotics. The results showed detection of Listeria-monocytogenes in 3 of (50) blood samples collected from aborted woman making 6% samples, while the detection rates of Listeria-monocytogenes in milk samples collected from sheep and cattle were 4% (4/100) and 9.16% (11/120) respectively. The ethanolic and-chloroformic extracts-of Thyme as well as, chloroformic extracts of Oak and Cinnamon  at concentrations (50 and 100 mg/ml) showed significant antibacterial activity against the growth of Listeria-monocytogenes isolates from humans, while the ethanolic extracts  of Oak and Cinnamon did not show any antibacterial activity against the growth of same bacterial isolates. The ethanolic and chloroformic extracts of Thyme, as well as chloroformic extracts of Cinnamon at concentrations (50 and 100 mg/ml) showed antibacterial activity against growth of Listeria monocytogenes isolates of cattle, while ethanolic and chloroformic extracts of Oak and ethanolic- extracts of Cinnamon did not show any activity against growth of the same isolates. The results showed that all extracts have antibacterial activity against growth of-Listeria monocytogenes isolates-of sheep, except ethanolic extracts of Cinnamon at all tested concentration; as well, the chloroformic extracts of Thyme at concentrations (5o and 100 mg/ml) didn’t show any inhibitory activity for the growing of the same Listeria. monocytogenes isolates. Most of the results showed high antibacterial activity against growth of all Listeria .monocytogenes isolates from human and animals compared with negative control and this depends on their inhibition zones. In this study, we used six standard antibiotics as a positive control for Listeria monocytogenes, where rifampin. (5mcg),-chloramphenicol.(10mcg), streptomycin (25 mcg) and amoxicillin/clavulanic acid-(20/10mcg) were effective in inhibition the growth of all L. monocytogenes isolates from human and animals, while cefotaxime. (10 mcg) and novobiocin. (30 mcg) showed no inhibitory effects against growth of all L. monocytogenes isolates.

scholarly journals Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Addí Rhode Navarro-Cruz ◽  
Carlos Enrique Ochoa-Velasco ◽  
Francisco Javier Caballero-Alvarez ◽  
Martin Alvaro Lazcano-Hernández ◽  
Obdulia Vera-López ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Edible Films ◽  
Fermi Model ◽  
Effect Of Ph ◽  
Oregano Essential Oil ◽  
Intrinsic Factors ◽  
Food Borne

The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH. For L. monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.

scholarly journals Antimicrobial Activity and Chemical Composition of Pistachia Atlantica Gum Sub Sp. Kurdica. Essential Oil

2019 ◽  
Author(s):  
Hasan Ellahi ◽  
Elham Khalili Sadrabad ◽  
Seyed Hossein Hekmatimoghaddam ◽  
Ali Jebali ◽  
Jalal Sadeghizadeh-yazdi ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Diffusion Method ◽  
E Coli ◽  
Significant Difference

Background: Staphylococcus aureus, Salmonella enterica, Escherichia Coli (E. Coli) and Listeria monocytogenes are considered as important foodborne pathogens. Pistachia atlantica sub sp. Kurdica, called wild pistachio, has been known as an antimicrobial compound. The aim of this study was to determine the antimicrobial activity and chemical composition of this essential oil (EO) on some of foodborne pathogens. Methods: The EO of Pistachia atlantica was obtained by hydro-distillation and analyzed by GC-MASS. The antibacterial effects of Pistachia atlantica were evaluated at two concentrations of 10 and 15 µL against Staphylococcus aureus, E. Coli, Salmonella enterica, and Listeria monocytogenes using disk diffusion method. The analysis was done by SPSS. Results: In the current study, α-pinene (92.5%) and ß-pinene (1.62%) were the main components of Pistachia atlantica EO. The EO was most effective on Salmonella enterica, whereas, its effect on Listeria monocytogenes was the weakest. The results showed a significant difference in reducing Salmonella enterica in comparison to others (P < 0.05). Conclusion: The EO has inhibitory effects on the studied bacteria. Therefore, this EO can be used as a natural preservative to extend the shelf life of foods.

scholarly journals In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

2011 ◽  
Vol 80 (4) ◽  
pp. 343-348 ◽  
Author(s):  
Radka Hulánková ◽  
Gabriela Bořilová
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Caprylic Acid ◽  
Oregano Essential Oil ◽  
Combined Application ◽  
Broth Microdilution Method

In vitro inhibition of foodborne pathogens via action of natural antimicrobials – caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67–4.33 μl·ml-1 for CA and between 0.48–0.57 μl·ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17–2.83 μl·ml-1 for CA and between 0.52–0.58 μl·ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 μl·ml-1 and 3.20 μl·ml-1 and MIC of OEO 0.51 μl·ml-1 and 0.48 μl·ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index led only to an additive effect (0.5 ≤ FIC ≤ 1). Combination of natural additives OEO, CA and eventually acetic or citric acid seems to have the potential to be an effective mixture for inhibition of foodborne pathogens, predominantly Salmonella spp. and L. monocytogenes, even in only slightly acidic food.

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