Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef

2011 ◽  
Vol 17 (6) ◽  
pp. 505-515 ◽  
Author(s):  
D. Djenane ◽  
J. Yangüela ◽  
T. Amrouche ◽  
S. Boubrit ◽  
N. Boussad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oils ◽  
Eucalyptus Globulus ◽  
Antibacterial Properties ◽  
Escherichia Coli O157 ◽  
Myrtus Communis ◽  
E Coli ◽  
Satureja Hortensis ◽  
Minced Beef

Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 using the agar diffusion technique. Results revealed that E. globulus and S. hortensis EOs had more antibacterial effects than that from M. communis. Minimal inhibitory concentrations (MIC) showed a range of 0.05–0.22% (volume by volume [v/v]). Sensitivity of gram-positive S. aureus was much higher than that of gram-negative E. coli. Plant EOs were added to minced beef (two-fold MIC value) at 0.10–0.44%, experimentally inoculated with the same pathogens at a level of 5 × 105 colony forming units (cfu)/g and stored at 5 ± 2 °C. Results showed that the EOs of E. globulus and S. hortensis had remarkable antibacterial properties, higher than that of M. communis, against S. aureus and E. coli. Indeed, a reduction of 5.8 log cfu/g (70.74% of reduction) was recorded after 7 days of storage for S. hortensis against E. coli. However, regarding S. aureus, both S. hortensis and E. globulus caused a highly significant ( p < 0.05) decrease of microbial counts, most evident after 5 days of storage; S. aureus numbers were 3.50 and 2.50 cfu/g, respectively, corresponding to a reduction of 2.20 and 3.20 log cfu/g (38.60 and 56.14% of reduction) after 1 week of storage. Sensory evaluation revealed that the aroma of minced beef meat treated with EOs was acceptable by panelists at the levels used.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

Mechanism of Action of Spanish Oregano, Chinese Cinnamon, and Savory Essential Oils against Cell Membranes and Walls of Escherichia coli O157:H7 and Listeria monocytogenes

2006 ◽  
Vol 69 (5) ◽  
pp. 1046-1055 ◽  
Author(s):  
MOUNIA OUSSALAH ◽  
STÉPHANE CAILLET ◽  
MONIQUE LACROIX
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Intracellular Ph ◽  
Cell Membranes ◽  
Escherichia Coli O157 ◽  
Electronic Microscopy ◽  
Cinnamon Oil ◽  
E Coli ◽  
Atp Concentration

The mechanism of the antimicrobial action of Spanish oregano (Corydothymus capitatus), Chinese cinnamon (Cinnamomum cassia), and savory (Satureja montana) essential oils against cell membranes and walls of bacteria was studied by the measurement of the intracellular pH and ATP concentration, the release of cell constituents, and the electronic microscopy observations of the cells when these essential oils at their MICs were in contact with Escherichia coli O157:H7 and Listeria monocytogenes. E. coli O157:H7 and L. monocytogenes, two pathogenic foodborne bacteria, were used as gram-negative and gram-positive bacterial models, respectively. Treatment with these essential oils at their MICs affected the membrane integrity of bacteria and induced depletion of the intracellular ATP concentration. Spanish oregano and savory essential oils, however, induced more depletion than Chinese cinnamon oil. An increase of the extracellular ATP concentration was observed only when Spanish oregano and savory oils were in contact with E. coli O157:H7 and L. monocytogenes. Also, a significantly higher (P ≤0.05) cell constituent release was observed in the supernatant when E. coli O157:H7 and L. monocytogenes cells were treated with Chinese cinnamon and Spanish oregano oils. Chinese cinnamon oil was more effective to reduce significantly the intracellular pH of E. coli O157:H7, whereas Chinese cinnamon and Spanish oregano decreased more significantly the intracellular pH of L. monocytogenes. Electronic microscopy observations revealed that the cell membrane of both treated bacteria was significantly damaged. These results suggest that the cytoplasmic membrane is involved in the toxic action of essential oils.

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

2004 ◽  
Vol 67 (7) ◽  
pp. 1497-1500 ◽  
Author(s):  
Y. INATSU ◽  
M. L. BARI ◽  
S. KAWASAKI ◽  
K. ISSHIKI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Detectable Level ◽  
Escherichia Coli O157 ◽  
Inoculum Level ◽  
Initial Inoculum ◽  
E Coli

The survival of gram-positive and gram-negative foodborne pathogens in both commercial and laboratory-prepared kimchi (a traditional fermented food widely consumed in Japan) was investigated. It was found that Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes could survive in both commercial and laboratory-prepared kimchi inoculated with these pathogens and incubated at 10°C for 7 days. However, when incubation was prolonged, the S. aureus level decreased rapidly from the initial inoculum level to the minimum detectable level within 12 days, whereas Salmonella Enteritidis and L. monocytogenes took 16 days to reach similar levels in commercial kimchi. On the other hand, E. coli O157:H7 remained at high levels throughout the incubation period. For laboratory-prepared kimchi, the S. aureus level decreased rapidly from the initial inoculum level to the minimum detectable level within 12 days, and L. monocytogenes took 20 days to reach a similar level. E. coli O157:H7 and Salmonella Enteritidis remained at high levels throughout the incubation period. The results of this study suggest that the contamination of kimchi with E. coli O157:H7, Salmonella Enteritidis, S. aureus, or L. monocytogenes at any stage of production or marketing could pose a potential risk.

scholarly journals Antibacterial effects of wood structural components and extractives from Pinus sylvestris and Picea abies on methicillin-resistant Staphylococcus aureus and Escherichia coli O157:H7

BioResources ◽  
2017 ◽  
Vol 12 (4) ◽  
pp. 7601-7614 ◽  
Author(s):  
Tiina Vainio-Kaila ◽  
Xue Zhang ◽  
Tuomas Hänninen ◽  
Aino Kyyhkynen ◽  
Leena-Sisko Johansson ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Photoelectron Spectroscopy ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Antibacterial Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Escherichia Coli O157 ◽  
Structural Components ◽  
Methicillin Resistant ◽  
Viable Bacteria

Antibacterial properties of wood structural components and extractives were investigated against methicillin-resistant Staphylococcus aureus (MRSA) and Escherichia coli O157:H7 by placing bacterial inoculum on the model surfaces and incubating them for 2, 4, and 24 h. After incubation, the amount of viable bacteria on the surfaces was studied. The film coverage and thickness were evaluated with atomic-force microscopy (AFM) and X-ray photoelectron spectroscopy (XPS). The extracts were analyzed with gas chromatography–mass spectrometry (GC-MS). The results showed that films fully covered the glass surfaces. The XPS results confirmed the analysis of GC-MS, which revealed more similarities between the extractives of pine heartwood and spruce heartwood than between pine heartwood and pine sapwood. Only the pine heartwood extract showed an antibacterial effect against E. coli O157:H7. In contrast, MRSA was susceptible to all of the extracts and milled wood lignin (MWL).

scholarly journals ANTIBACTERIAL ACTIVITY OF AGASTACHE AURANTIACA ESSENTIAL OILS

2017 ◽  
pp. 63-70 ◽  
Author(s):  
Наталья (Natal'ja) Александровна (Aleksandrovna) Коваленко (Kovalenko) ◽  
Галина (Galina) Николаевна (Nikolaevna) Супиченко (Supichenko) ◽  
Татьяна (Tat'jana) Игоревна (Igorevna) Ахрамович (Ahramovich) ◽  
Анна (Anna) Геннадьевна (Gennad'evna) Шутова (Shutova) ◽  
Виктор (Viktor) Николаевич (Nikolaevich) Леонтьев (Leontiev)
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Gas Liquid Chromatography ◽  
Oil Components ◽  
The Republic ◽  
Main Components

The essential oil obtained by hydrodistillation method from plants of three varieties Agastache aurantiaca, cultivated on the Republic of Belarus were investigated. Some morphobiometric parameters of plants 'Tango', 'Apricot Sprite' and 'Fragrant Delight' and oil yields were determined. Using the technique of gas-liquid chromatography essential oil components were identified and determined. The main components of the essential oil from 'Tango' and 'Fragrant Delight' plants were menton (~ 53 and ~ 65 v/v % respectively) and pulegon (~ 36 and ~ 25 v/v % respectively). The samples of 'Apricot' Sprite' essential oil were rich in isomentone (~ 46 v/v %) and pulegon (~ 41 v/v %). All tested essential oils contained (+)-menton and (+)-pulegon enantiomeric forms only. The antibacterial activity of dimethylsulfoxide and ethanolic essential oil solutions against Staphylococcus aureus, Salmonella alony, Bacillus subtilis, Clostridium sp., Escherichia coli Hfr H, Pseudomonas aeruginosa was proved. Ethanol solutions of essential oils at the concentrations 0.001–0.1 v/v % had significant bactericidal activity. A correlation between the composition of the essential oil and their antibacterial properties was established.

scholarly journals Enterosin KP’nin Antibakteriyal Aktivitesi Üzerine Para-Hidroksi-Benzoik Asit ile Propil-Parabenin Sinerjit Etkisi

2014 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Zeliha Yıldırım ◽  
Yaselin İlk ◽  
Metin Yıldırım
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Inhibitory Activity ◽  
Hydroxybenzoic Acid ◽  
Escherichia Coli O157 ◽  
Food Preservatives ◽  
Food Preservative ◽  
E Coli ◽  
Propyl Paraben

In this study, the effects of food preservative p-hydroxybenzoic acid and propyl-paraben on the inhibitory activity of enterocin KP produced by Enterococcus faecalis KP were determined. Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium, resistant to enterocin KP bacteriocin, were used as target organisms. The inhibitor activity of enterosin KP (1600 AU/ml) alone or in combination with p-hydroxybenzoic acid (%0.1-0.3) and propyl-paraben (%0.008-0.16) on the growth of Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium were determined. The inhibitory activity of enterocin KP was increased when used in combination with p-hydroxybenzoic acid and propyl-paraben at concentrations of 0.1-0.3% and 0.008-0.016%, respectively. Furthermore, Staphylococcus aureus, E. coli O157:H7 and Salmonella Typhimurium became sensitive to enterocin KP. In conclusion, the use of enterocin KP in combination with other food preservatives principles resulted in an increase in its inhibitory activity and spectrum.

scholarly journals Synthesis of antibiotic loaded polylactic acid nanoparticles and their antibacterial activity against Escherichia coli O157:H7 and methicillin-resistant Staphylococcus aureus

Biomédica ◽  
2017 ◽  
Vol 37 (1) ◽  
pp. 11 ◽  
Author(s):  
Mónica Tatiana Herrera ◽  
Jhon Jhamilton Artunduaga ◽  
Claudia Cristina Ortiz ◽  
Rodrigo Gonzalo Torres
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Polylactic Acid ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Escherichia Coli O157 ◽  
Methicillin Resistant ◽  
E Coli

Introducción. Las nanopartículas poliméricas constituyen una herramienta nanotecnológica que podría ayudar a combatir los microorganismos patógenos que han desarrollado resistencia a los antibióticos convencionales.Objetivo. Sintetizar nanopartículas de ácido poliláctico cargadas con ofloxacina y vancomicina, y determinar su actividad antibacteriana frente a Escherichia coli O157:H7 y Staphylococcus aureus resistente a la meticilina (SARM).Materiales y métodos. Las nanopartículas de ácido poliláctico cargadas con ofloxacina y vancomicina se sintetizaron utilizando el método de emulsión y evaporación de solvente. Se caracterizaron mediante dispersión de luz en modo dinámico, electroforesis Doppler con láser y microscopía electrónica de barrido (S-TEM). Se evaluó la actividad antibacteriana in vitro de las nanopartículas de ácido poliláctico con ofloxacina contra E. coli O157:H7 y nanopartículas de ácido poliláctico con vancomicina contra SARM, mediante el método de microdilución en caldo.Resultados. Se obtuvieron nanopartículas poliméricas con tamaños inferiores a 379 nm y carga superficial positiva de hasta 21 mV. Las nanopartículas cargadas con ofloxacina presentaron una concentración inhibitoria mínima (CIM50) de 0,001 μg/ml frente a E. coli O157:H7, valor 40 veces menor que la concentración de antibiótico libre necesaria para lograr el mismo efecto (CIM50=0,04 μg/ml). Para SARM, las nanopartículas mejoraron la potencia farmacológica in vitro de la vancomicina alexhibir una MIC50 de 0,005 μg/ml, comparada con la de 0,5 μg/ml del antibiótico libre.Conclusiones. Se mejoró el efecto antibacteriano de la ofloxacina y la vancomicina incorporadas en la matriz polimérica de ácido poliláctico. Las nanopartículas poliméricas constituirían una alternativa para el control de cepas bacterianas de interés en salud pública.

Inactivation ofStaphylococcus aureusandEscherichia coliO157:H7 on fresh kashar cheese with pulsed ultraviolet light

2019 ◽  
Vol 25 (8) ◽  
pp. 680-691 ◽  
Author(s):  
Nene M Keklik ◽  
Adil Elik ◽  
Uğur Salgin ◽  
Ali Demirci ◽  
Gamze Koçer
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Moisture Content ◽  
Ultraviolet Light ◽  
Escherichia Coli O157 ◽  
Visual Evaluation ◽  
Quartz Window ◽  
E Coli ◽  
Pulsed Ultraviolet Light ◽  
Hard Cheese

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.

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