Growth response and modelling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus

LWT ◽  
2007 ◽  
Vol 40 (6) ◽  
pp. 973-981 ◽  
Author(s):  
Afshin Akhondzadeh Basti ◽  
Ali Misaghi ◽  
Daryusch Khaschabi
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Growth Response ◽  
Zataria Multiflora ◽  
And Staphylococcus Aureus

scholarly journals GC-MS analysis, antibacterial, antioxidant study and brine shrimp lethality analysis of Trachyspermum ammi (L.) Sprague

2020 ◽  
Vol 1 (1) ◽  
pp. 45-50
Author(s):  
Shova D.C. ◽  
Binita Maharjan ◽  
Timila Shrestha ◽  
Samjhana Bharati ◽  
Ram Lal Shrestha
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Brine Shrimp ◽  
Bacterial Species ◽  
Zone Of Inhibition ◽  
Lc50 Value ◽  
Trachyspermum Ammi ◽  
Ic50 Value ◽  
And Staphylococcus Aureus ◽  
Fruit Part

Fruit part of Trachyspermum ammi (L.) Sprague was subjected to extraction of essential oil by hydrodistillation in Clevenger apparatus. So collected essential oil was analyzed by GC-MS for its composition and exhibited the presence of 10 different compounds. The most abundant were γ-terpinene (53.81%) and thymol (29.40%). Antibacterial activity was performed against six bacterial species and Staphylococcus aureus, Enterobacter cloaceae and Bacillus subtilis were the most susceptible to the essential oil showing zone of inhibition (ZOI) 1.4, 1.5 and 1.4 cm respectively. The IC50 value of the oil against DPPH was found to be 0.94 mg/mL. The LC50 value of essential oil of T. ammi against brine shrimp was found 26.2 μg/mL.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Survival of Salmonella typhimurium and Staphylococcus aureus in Eggs Cooked by Different Methods

1983 ◽  
Vol 62 (7) ◽  
pp. 1211-1216 ◽  
Author(s):  
R.C. BAKER ◽  
S. HOGARTY ◽  
W. POON ◽  
D.V. VADEHRA
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
And Staphylococcus Aureus

Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213

2013 ◽  
Vol 163 (2-3) ◽  
pp. 159-165 ◽  
Author(s):  
Maryam Azizkhani ◽  
Ali Misaghi ◽  
Afshin Akhondzadeh Basti ◽  
Hassan Gandomi ◽  
Hedayat Hosseini
Keyword(s):  
Gene Expression ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Zataria Multiflora
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