Antibacterial Activities of Naturally Occurring Compounds against Antibiotic-Resistant Bacillus cereus Vegetative Cells and Spores, Escherichia coli, and Staphylococcus aureus

2004 ◽  
Vol 67 (8) ◽  
pp. 1774-1778 ◽  
Author(s):  
MENDEL FRIEDMAN ◽  
ROBERT BUICK ◽  
CHRISTOPHER T. ELLIOTT
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Resistant Bacteria ◽  
Vegetative Cells ◽  
Cinnamon Oil ◽  
Antibiotic Resistant ◽  
Thyme Oil ◽  
Oregano Oil ◽  
And Staphylococcus Aureus

After demonstrating the lack of effectiveness of standard antibiotics against the acquired antibiotic resistance of Bacillus cereus (NCTC 10989), Escherichia coli (NCTC 1186), and Staphylococcus aureus (ATCC 12715), we showed that the following natural substances were antibacterial against these resistant pathogens: cinnamon oil, oregano oil, thyme oil, carvacrol, (S)-perillaldehyde, 3,4-dihydroxybenzoic acid (β-resorcylic acid), and 3,4-dihydroxyphenethylamine (dopamine). Exposure of the three pathogens to a dilution series of the test compounds showed that oregano oil was the most active substance. The oils and pure compounds exhibited exceptional activity against B. cereus vegetative cells, with oregano oil being active at nanogram per milliliter levels. In contrast, activities against B. cereus spores were very low. Activities of the test compounds were in the following approximate order: oregano oil > thyme oil ≈ carvacrol > cinnamon oil > perillaldehyde > dopamine>β-resorcylic acid. The order of susceptibilities of the pathogens to inactivation was as follows: B. cereus (vegetative) ≫S. aureus ≈ E. coli ≫ B. cereus (spores). Some of the test substances may be effective against antibiotic-resistant bacteria in foods and feeds.

scholarly journals Incidence and antibiotic susceptibility pattern of Escherichia coli and Staphylococcus aureus isolated from meat pie sold in a Nigerian North Central town

2018 ◽  
Vol 6 (1) ◽  
pp. 21-28 ◽  
Author(s):  
Godwin Attah Obande ◽  
Ebele U. Umeh ◽  
Emmanuel Terese Azua ◽  
Aleruchi Chuku ◽  
Peter Adikwu
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Contamination ◽  
Resistant Bacteria ◽  
Disc Diffusion ◽  
Antibiotic Resistant ◽  
North Central ◽  
Antibiotic Susceptibility Pattern ◽  
Bacillus Spp ◽  
And Staphylococcus Aureus

Background and Objectives: Meat pie is a popular ready-to-eat food sold in Nigeria and is consumed by people of all classes and category. The study aimed to determine the incidence and susceptibility of Escherichia coli and Staphylococcus aureus isolated from meat pie to antibiotics commonly administered in Makurdi.Material and Methods: A total of 180 samples were collected and evaluated for bacterial contamination and presence of antibiotic-resistant Escherichia coli and Staphylococcus aureus. Contaminants were isolated and identified using biochemical test. Antimicrobial susceptibility of isolates was determined using the Kirby-Bauer disc diffusion method.Results: Eleven bacterial genera was identified.  Bacillus spp (85%) occurred most frequently, followed by Staphylococcus aureus (38.9%), while Edwardsiella spp (2.8%) occured the least.  Staphylococcus aureus was highly resistant to Cloxacillin (87.1%) but highly susceptible to Ofloxacin (88.6%).  Escherichia coli was resistant to Amoxycillin, Tetracycline, Cloxacillin and Augmentin but susceptible to Gentamicin and Ofloxacin. Conclusion: Meat pie sold in Makurdi habours Staphylococcus aureus and Escherichia coli with multiple antibiotic resistance. Regulation of the production and retail process of meat pie is advocated as a possible means of reducing contamination and the risk of transferring antibiotic resistant bacteria to consumers.

scholarly journals Hypochlorite-Activated Fluorescence Emission and Antibacterial Activities of Imidazole Derivatives for Biological Applications

2021 ◽  
Vol 9 ◽  
Author(s):  
Thanh Chung Pham ◽  
Van-Nghia Nguyen ◽  
Yeonghwan Choi ◽  
Dongwon Kim ◽  
Ok-Sang Jung ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Stokes Shift ◽  
Fluorescence Emission ◽  
Antibacterial Activities ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
Fluorogenic Probe ◽  
High Fluorescence

The ability to detect hypochlorite (HOCl/ClO−) in vivo is of great importance to identify and visualize infection. Here, we report the use of imidazoline-2-thione (R1SR2) probes, which act to both sense ClO− and kill bacteria. The N2C=S moieties can recognize ClO− among various typical reactive oxygen species (ROS) and turn into imidazolium moieties (R1IR2) via desulfurization. This was observed through UV–vis absorption and fluorescence emission spectroscopy, with a high fluorescence emission quantum yield (ՓF = 43–99%) and large Stokes shift (∆v∼115 nm). Furthermore, the DIM probe, which was prepared by treating the DSM probe with ClO−, also displayed antibacterial efficacy toward not only Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) but also methicillin-resistant Staphylococcus aureus (MRSA) and extended-spectrum ß-lactamase–producing Escherichia coli (ESBL-EC), that is, antibiotic-resistant bacteria. These results suggest that the DSM probe has great potential to carry out the dual roles of a fluorogenic probe and killer of bacteria.

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 Sensitivity of antibiotic resistant and antibiotic susceptible Escherichia coli, Enterococcus and Staphylococcus strains against ozone

2015 ◽  
Vol 13 (4) ◽  
pp. 1020-1028 ◽  
Author(s):  
Stefanie Heß ◽  
Claudia Gallert
Keyword(s):  
Escherichia Coli ◽  
Biofilm Formation ◽  
Resistance Pattern ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Enterococcus Casseliflavus ◽  
Subsurface Layers ◽  
Wastewater Samples ◽  
And Staphylococcus Aureus

Tolerance of antibiotic susceptible and antibiotic resistant Escherichia coli, Enterococcus and Staphylococcus strains from clinical and wastewater samples against ozone was tested to investigate if ozone, a strong oxidant applied for advanced wastewater treatment, will affect the release of antibiotic resistant bacteria into the aquatic environment. For this purpose, the resistance pattern against antibiotics of the mentioned isolates and their survival after exposure to 4 mg/L ozone was determined. Antibiotic resistance (AR) of the isolates was not correlating with higher tolerance against ozone. Except for ampicillin resistant E. coli strains, which showed a trend towards increased resistance, E. coli strains that were also resistant against cotrimoxazol, ciprofloxacin or a combination of the three antibiotics were similarly or less resistant against ozone than antibiotic sensitive strains. Pigment-producing Enterococcus casseliflavus and Staphylococcus aureus seemed to be more resistant against ozone than non-pigmented species of these genera. Furthermore, aggregation or biofilm formation apparently protected bacteria in subsurface layers from inactivation by ozone. The relatively large variance of tolerance against ozone may indicate that resistance to ozone inactivation most probably depends on several factors, where AR, if at all, does not play a major role.

scholarly journals PENGARUH PEMANASAN, TINGKAT KEASAMAN (pH) DAN KONSENTRASI GARAM TERHADAP STABILITAS ANTI BAKTERI EKSTRAK ETANOL KULIT KAYU AKWAY (Drimys piperita Hook f.)

2019 ◽  
Vol 12 (2) ◽  
Author(s):  
Gino Nemesio Cepeda ◽  
Meike Meilan Lisangan ◽  
Isak Silamba ◽  
Nitia Nilawati ◽  
Eka Syartika
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Cereus ◽  
Inhibitory Concentration ◽  
Heating Time ◽  
Diffusion Method ◽  
Ethanol Extracts ◽  
And Staphylococcus Aureus ◽  
Agar Well Diffusion Method

ABSTRACT  Akway (Drimys piperita) is a woody, evergreen and aromatic plant that belongs to family winteraceae. This plant is used by Sougb tribe lived in Sururey village, District of Anggi, to enhance the vitality of body. The objectives of the research were to determine antimicrobial stability of akway bark extracts influenced by heating time of 100OC, levels of acidity (pH) and salt contents.. Antimicrobial assays were done by using agar well diffusion method against four species of bacteria, i.e.  Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. The results showed that ethanolic extracts of akway bark only inhibited growth of B. cereus and S. aureus with minimum inhibitory concentration 0,99% and 0,89% . The levels of concentration and acidity of ethanol extracts  influenced the antimicrobial capacity of extracts.. Whereas heating time on 100OC during 25 minutes and salt contents  up to 5% of extract solution did not influence the antimicrobial stability of  akway bark extracts. Key words : akway, extracts, antimicrobe, pH, Heating, salt ABSTRAK Akway (Drimys piperita) adalah tumbuhan berkayu, aromatik dan hijau sepanjang tahun dan tergolong dalam suku winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Anggi, untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan stabilitas antimikroba ekstrak kulit kayu akway pada waktu pemanasan ekstrak pada 100OC, tingkat keasaman (pH) dan kandungan garam. Pengujian antimikroba dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri yaitu Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. Hasil menunjukkan bahwa ekstrak etanol kulit kayu akway hanya dapat menghambat bakteri Bacillus cereus dan Staphylococcus aureus dengan konsentrasi hambat minimum masing-masing adalah 0,99% dan 0,89%. Tingkat konsentrasi dan keasaman (pH) mempengaruhi kapasitas antimikroba ekstrak etanol kulit kayu akway. Sedangkan perlakuan pemanasan pada suhu 100OC dengan lama pemanasan sampai dengan 25 menit dan penambahan garam NaCl sampai konsentrasi 5%  tidak berpengaruh pada stabilitas antimikroba ekstrak etanol kulit kayu akway.  

scholarly journals Antimicrobial Activity of Arugula (Eruca Sativa) Leaves on Some Pathogenic Bacteria

2019 ◽  
Vol 11 (3) ◽  
pp. 10 ◽  
Author(s):  
Samar Qaddoumi ◽  
Nasser El-Banna
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Erwinia Amylovora ◽  
Ethyl Acetate Extract ◽  
Water Extract ◽  
Eruca Sativa ◽  
And Staphylococcus Aureus

Arugula (Eruca sativa) is a green leafy vegetable; whose flowers, seed pods and seeds are edible. It’s packed with vital nutrients that can help you step up your health without spending too much money. This study aims to fight pathogenic bacteria whether they affect plants or humans by stopping their growth and work as antibiotics. In the present study, water extract of Arugula leaves was effective against Escherichia coli HAS 11 (19mm) and Staphylococcus aureus HAS 1 (12mm), but no activity was observed against Erwinia amylovora HAS 12 and Bacillus cereus HAS 2. In the case of ethyl acetate extract, no antimicrobial activity against tested microorganisms, Staphylococcus aureus HAS 1, Bacillus cereus HAS 2, Escherichia coli HAS 11 and Erwinia amylovora HAS 12 was seen.

scholarly journals Relationship Among Antibiotic Residues And Antibacterial Activity Of The Endemic Spurge Honey (Euphorbia Resinifera O. Berg) From Morocco

2020 ◽  
pp. 795
Author(s):  
Rania Benjamaa ◽  
Abdelkarim Moujanni ◽  
Anass Terrab ◽  
Rabiaa Eddoha ◽  
Maryam Benbachir ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Inhibition Zone ◽  
Health Concern ◽  
Resistant Bacteria ◽  
Antibiotic Residues ◽  
Antibiotic Resistant ◽  
Liquid Chromatography Tandem Mass

Antibiotic-resistant bacteria continue to be of major health concern worldwide. In recent years, several reports and scientific articles claim the contamination of honey by antibiotics, detectable concentrations of antibiotic residues in honey are illegal. They, may cause hypersensitivity or resistance to drug therapy in humans, and are perceived by consumers as undesirable. In this sense, the purpose of this work was to examine the antibacterial activity of the Euphorbia resinifera (E. resinifera) honey against Escherichia coli and Staphylococcus aureus in vitro using the well-agar diffusion assay followed by dilution range to obtain more precise minimum inhibitory concentration values. The second aim is to evaluate the presence of antibiotics in honey using a screening test: Evidence InvestigatorTM, an immuno-enzymatic method for detection of 27 antibiotic residues followed by a liquid chromatography-tandem mass spectrometry (LC-MS/MS) for confirmation of suspect samples; in order to assess the relationship between the presence of antibiotic residues and the antibacterial activity of honey. In this study, a total of 37 E. resinifera honey samples were analyzed. The results show that all samples of honey inhibited the growth of bacteria at the dilutions at 50% (v/v); the highest inhibition zone (25.98 ± 0.11 mm) was recorded from sample 5 for Staphylococcus aureus and (13.84 ± 1.10 mm) in sample 17 for Escherichia coli and that 50% (v/v) dilutions showed significant antibacterial effect compared to other dilutions (6.25, 12.5, 25% (v/v)). In all samples, there were no antibiotic residues detected except for one showing the detection of Trimethoprim at 6.48 µg kg-1. Our research is one of the first studies that relate the he relationship between the presence of antibiotic residues and the antibacterial activity of Euphorbia resinifera honey and showed that the antibacterial activity of honey might be due to the high osmotic nature, a low pH, its content of phenolic compounds and hydrogen peroxide and also to its content of methylglyoxal.

Sign in / Sign up

Export Citation Format

Share Document