scholarly journals Comparison of hand hygiene antimicrobial efficacy: Melaleucaalternifolia essential oil versus triclosan versus chlorhexidine

2015 ◽  
Vol 4 (S1) ◽  
Author(s):  
JR Gnatta ◽  
FMG Pinto ◽  
CQM Bruna ◽  
MC Padoveze ◽  
KU Graziano ◽  
...  
Keyword(s):  
Essential Oil ◽  
Hand Hygiene ◽  
Antimicrobial Efficacy

Antimicrobial Essential Oil Combinations to Combat Foot Odour

Planta Medica ◽  
2018 ◽  
Vol 84 (09/10) ◽  
pp. 662-673 ◽  
Author(s):  
Ané Orchard ◽  
Alvaro Viljoen ◽  
Sandy van Vuuren
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Efficacy ◽  
Juniperus Virginiana ◽  
Broth Microdilution ◽  
Synergistic Interactions ◽  
Microdilution Method ◽  
Broth Microdilution Method

AbstractFoot odour (bromodosis) is an embarrassing and perplexing condition mostly caused by bacteria of the Brevibacterium species. Essential oils are a credible option as an affordable treatment of odour and contribute towards antimicrobial efficacy. Therefore, this study sets out to investigate the antimicrobial activity of essential oil combinations against odour-causing bacteria. The broth microdilution method was used to investigate the antimicrobial activity of 119 essential oil combinations, and the fractional inhibitory index was calculated to determine the interactive profile. Combinations that resulted in synergy in 1 : 1 ratios were further evaluated in different concentrations, and isobolograms were plotted to determine the influence of the ratio on overall activity. Numerous combinations could be identified as having synergistic interactions against the Brevibacterium spp. and no antagonism was observed. The combination of Juniperus virginiana (juniper) and Styrax benzoin (benzoin) demonstrated synergy against all three Brevibacterium spp. tested and J. virginiana was the essential oil responsible for the majority of the synergistic interactions. The results reported here confirm the promising potential of the majority of these oils and selected combinations in treating and controlling bromodosis.

Evaluating the Antimicrobial Efficacy of White Mustard Essential Oil Alone and in Combination with Thymol and Carvacrol Against Salmonella

2019 ◽  
Vol 82 (12) ◽  
pp. 2038-2043 ◽  
Author(s):  
JOHN ADAM PORTER ◽  
EMEFA ANGELICA MONU
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Products ◽  
The United States ◽  
Positive Control ◽  
Antimicrobial Efficacy ◽  
White Mustard ◽  
Infectious Dose ◽  
Log Reduction ◽  
Mustard Essential Oil

ABSTRACT It is estimated that nontyphoidal Salmonella causes approximately 1 million illnesses and 378 deaths per year in the United States. Reduction of Salmonella-related foodborne infections can be achieved through application of food antimicrobials. Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of the organism below the infectious dose for healthy individuals. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) against serovars of Salmonella and its potential to be used with carvacrol or thymol to control Salmonella. Results showed that WMEO at the highest concentration of 0.84% (v/v) compared with the positive control had approximately a 6- to 7-log reduction for all serovars. It was found that no difference in susceptibility existed among the serovars tested (P > 0.05). In addition, the MICs were determined to be 0.5, 0.02, and 0.02% for WMEO, carvacrol, and thymol, respectively, against Salmonella Typhimurium. The fractional inhibitory concentration index was calculated. A score of 1 indicated an additive effect occurred when WMEO was combined with thymol or carvacrol. Combining WMEO with carvacrol or thymol indicated that the concentration of individual essential oils needed to inhibit Salmonella can be reduced using these combinations and warrants further study to determine potential use in controlling Salmonella in commercial food products. HIGHLIGHTS

Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice

2014 ◽  
Vol 77 (8) ◽  
pp. 1325-1335 ◽  
Author(s):  
MYRIAM LOEFFLER ◽  
SOPHIA BEISER ◽  
SARISA SURIYARAK ◽  
MONIKA GIBIS ◽  
JOCHEN WEISS
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Dimethyl Sulfoxide ◽  
Apple Juice ◽  
Yeast Cells ◽  
Antimicrobial Efficacy ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Components ◽  
The Impact

The antimicrobial activity of oil-in-water emulsions containing dual combinations of the essential oil components cinnamaldehyde, perillaldehyde, and citral was examined against two acid-resistant yeast strains (Zygosaccharomyces bailii) in beverage systems composed of diluted clear or cloudy apple juice and in a Sabouraud dextrose broth model. Antimicrobial properties of an encapsulated oil-in-water emulsion and of essential oil components dissolved in 10% dimethyl sulfoxide were compared using plate counts and turbidity measurements. Growth curves were modulated to qualitatively assess differences in antimicrobial efficacy. The impact of the presence of a beverage emulsion without essential oils (unloaded; 5% oil and 1% modified starch, pH 3.0) on the antimicrobial efficacy also was investigated. Dual combinations of essential oil components were sufficient to completely inhibit and/or kill yeast cells in diluted apple juice and Sabouraud dextrose broth systems at very low concentrations (100 to 200 μg/ml). However, the combination of perillaldehyde and citral had the weakest antimicrobial effect; a concentration of 400 μg/ml was necessary to prevent yeast growth in beverages, and up to 800 μg/ml was required in systems to which an unloaded emulsion had been added. The antimicrobial activity of essential oil components did not differ in diluted clear and cloudy apple juices and was not affected by being added in emulsified form or dissolved in dimethyl sulfoxide as long as there was no unloaded emulsion also present. These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems.

scholarly journals Comparison of hand hygiene antimicrobial efficacy: Melaleuca alternifolia essential oil versus triclosan

2013 ◽  
Vol 21 (6) ◽  
pp. 1212-1219 ◽  
Author(s):  
Juliana Rizzo Gnatta ◽  
Flávia Morais Gomes Pinto ◽  
Camila Quartim de Moraes Bruna ◽  
Rafael Queiroz de Souza ◽  
Kazuko Uchikawa Graziano ◽  
...  
Keyword(s):  
Essential Oil ◽  
Hand Hygiene ◽  
Wilcoxon Test ◽  
Soft Soap ◽  
Melaleuca Alternifolia ◽  
Colony Forming Units ◽  
Before And After ◽  
Draft Version ◽  
The One ◽  
Logarithmic Reduction

OBJECTIVE: this study aimed to evaluate the efficacy of hand hygiene performed with two different soap formulations: 0.3% Melaleuca alternifolia essential oil versus 0.5% triclosan, and to compare them with two reference hygiene procedures: the official methodology procedure (soft soap) versus the draft version of the procedure (soft soap + propan-2-ol). METHOD: using the European EN 1499 method, logarithmic reduction factors were determined for the number of colony forming units of Escherichia coli K12 before and after hand hygiene of 15 volunteer subjects, and compared using the one-tailed Wilcoxon test. RESULTS: referring to the soft soap, there was no difference between the performance of soap with 0.3% M. alternifolia and soap containing 0.5% triclosan. The soft soap + propan-2-ol proved to be more effective than the other hand hygiene procedures. CONCLUSION: studies to verify the therapeutic efficacy of essential oil in hand hygiene can improve adherence to this practice.

Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

2015 ◽  
Vol 731 ◽  
pp. 385-388 ◽  
Author(s):  
Dong Mei Ding ◽  
Fang Jie Wang ◽  
Xin Xin Liu ◽  
Chun Yang Han
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Packaging Material ◽  
Antimicrobial Efficacy ◽  
Chemical Components ◽  
Strong Inhibition ◽  
Active Constituents ◽  
Cinnamon Essential Oil ◽  
Rosemary Essential Oil

The objectives of this study were to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) and rosemary essential oil (REO) against 4 food-related microorganisms. The chemical components of CEO and REO were also analyzed by GC/MS. The major active constituents of CEO were cinnamaldehyde (80.010%) and 2-methoxycinnamaldehyde (10.550%), and the major active constituents of REO were 1,8-Cineole (51.783%) and α-Pinene (13.508%).The antimicrobial results indicated that both them display strong inhibition against 4 strains. The combination showed additive efficacy against all tested microorganisms. Thus, our study demonstrated that CEO and REO can be considered potential alternatives to control pathogens and microbial in the food or food packaging material.

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