Nanoemulsion formation and characterization by spontaneous emulsification: Investigation of its antibacterial effects on Listeria monocytogenes

2015 ◽  
Vol 9 (1) ◽  
pp. 23 ◽  
Author(s):  
Natarajan Chandrasekaran ◽  
Saranya Sugumar ◽  
Amitava Mukherjee
Keyword(s):  
Listeria Monocytogenes ◽  
Antibacterial Effects ◽  
Spontaneous Emulsification

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

Antibacterial Effects of Synthesized ZnO: Ag Nanoparticles against Listeria monocytogenes

2020 ◽  
Vol 11 (3) ◽  
pp. 86
Author(s):  
Mojgan Jalali ◽  
Khosro Issazadeh ◽  
Ali Ziabari ◽  
Mirsasan Mirpour
Keyword(s):  
Listeria Monocytogenes ◽  
Ag Nanoparticles ◽  
Antibacterial Effects

Antibacterial effects of the lectin from pomegranate sarcotesta (PgTeL) against Listeria monocytogenes

2021 ◽  
Author(s):  
P.M. Silva ◽  
J.N.O. Silva ◽  
B.R. Silva ◽  
G.R.S. Ferreira ◽  
W.D.C Gaião ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Antibacterial Effects

scholarly journals Data set on the antibacterial effects of the hydro-alcoholic extract of Ferula assafoetida plant on Listeria monocytogenes

Data in Brief ◽  
2018 ◽  
Vol 20 ◽  
pp. 667-671 ◽  
Author(s):  
Maliheh Akhlaghi ◽  
Morteza Abbasi ◽  
Yahya Safari ◽  
Reza Amiri ◽  
Nasrin Yoosefpour
Keyword(s):  
Listeria Monocytogenes ◽  
Alcoholic Extract ◽  
Antibacterial Effects ◽  
Data Set ◽  
Ferula Assafoetida

Lactoferricin influences early events of Listeria monocytogenes infection in THP-1 human macrophages

2004 ◽  
Vol 53 (2) ◽  
pp. 87-91 ◽  
Author(s):  
Catia Longhi ◽  
Maria P. Conte ◽  
Michela Penta ◽  
Alessia Cossu ◽  
Giovanni Antonini ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Temperature Shift ◽  
Bactericidal Effect ◽  
Significant Inhibition ◽  
Host Cells ◽  
Bovine Lactoferrin ◽  
Antibacterial Effects ◽  
Food Borne ◽  
Listeria Monocytogenes Infection ◽  
Ifn Γ

Bovine lactoferrin (BLf) and its derivative peptide lactoferricin B (LfcinB) are known for their antimicrobial activity towards several pathogens, including Listeria monocytogenes, a food-borne Gram-positive invasive bacterium that infects a wide variety of host cells, including professional phagocytes. To add further information on the antibacterial effects of these compounds, the influence of BLf, LfcinB and the antimicrobial centre of LfcinB, the hexapeptide LfcinB4–9, on the invasive behaviour of L. monocytogenes was analysed in IFN-γ-activated human macrophagic cells (THP-1). Significant inhibition of bacterial entry in THP-1 cells was observed at LfcinB concentrations that were unable to produce any bacteriostatic or bactericidal effect, compared with BLf and LfcinB4–9 peptide. This inhibition occurred when LfcinB was incubated during the bacterial infection step and was not due only to competition for common glycosaminoglycan receptors. Assays performed through a temperature shift from 4 to 37 °C showed that inhibition of invasion took place at an early post-adsorption step, although an effect on a different step of intracellular infection could not be ruled out.

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.

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