Effects of Essential Oils of Oregano and Nutmeg on Growth and Survival of Yersinia enterocolitica and Listeria monocytogenes in Barbecued Chicken

2007 ◽  
Vol 70 (11) ◽  
pp. 2626-2630 ◽  
Author(s):  
R. FIROUZI ◽  
S. S. SHEKARFOROUSH ◽  
A. H. K. NAZER ◽  
Z. BORUMAND ◽  
A. R. JOOYANDEH
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Yersinia Enterocolitica ◽  
Pathogenic Bacteria ◽  
Culture Media ◽  
Broth Culture ◽  
Growth And Survival ◽  
Plant Essential Oils ◽  
Selective Agar

The in vitro effects of plant essential oils (EOs) against pathogenic bacteria are well known, yet few studies have addressed the effects of these compounds against pathogens associated with ready-to-cook foods. Experiments were conducted to determine the effectiveness of oregano and nutmeg EOs on the growth and survival of Yersinia enterocolitica and Listeria monocytogenes in broth culture and in Iranian barbecued chicken. Ready-to-cook Iranian barbecued chicken was prepared according to the common practice with 1, 2, and 3 μl/g of oregano and nutmeg EOs. The test and control (without EOs) samples were inoculated with Y. enterocolitica and L. monocytogenes to a final concentration of 6 to 7 log CFU/g and stored at 3, 8, and 20°C. Microorganisms were counted just before and at 24, 48, and 72 h after storage based on growth on Yersinia selective agar supplemented with cefsulodine, igrasan, and novobiocin and on Listeria selective agar supplemented with nalidixic acid and acriflavin. In the broth culture system, the nutmeg EO had a greater effect on L. monocytogenes (MIC = 0.20 μl/ml) than did the oregano EO (MIC = 0.26 μl/ml). However, the oregano EO had a greater effect on Y. enterocolitica (MIC = 0.16 μl/ml) than did the nutmeg EO (MIC = 0.25 μl/ml). In ready-to-cook Iranian barbecued chicken, the log CFU per gram of both bacteria after up to 72 h of incubation was not decreased significantly by various combinations of oregano and nutmeg EOs (1, 2, and 3 μl/g) and storage temperatures (3, 8, and 20°C) when compared with control samples (without EOs). Although examination of spices in culture media can yield accurate microbiological data, without complementary tests in foods these data are of limited value for assessing food safety.

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

scholarly journals In vitro antimicrobial activity of Spiranthera odoratissima A. St. Hil. essential oils against foodborne pathogens and food spoilage bacteria

2020 ◽  
pp. 333-338
Author(s):  
Fernando Duarte Cabral ◽  
Cassia Cristina Fernandes ◽  
Guilherme Brinker Willrich ◽  
Antônio Eduardo Miller Crotti ◽  
João Matias de Souza ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Bacillus Cereus ◽  
Yersinia Enterocolitica ◽  
Clostridium Botulinum ◽  
Salmonella Enteritidis ◽  
Spoilage Bacteria ◽  
Broth Microdilution Method

In Brazilian folk medicine, Spiranthera odoratissima has been used to treat rheumatism, infection and abdominal pain. Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. This paper aimed to investigate the chemical composition and in vitro antibacterial effects of EOs from S. odoratissima leaves and flowers against foodborne and spoilage bacteria Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli, Clostridium botulinum, Bacillus cereus and Pseudomonas aeruginosa. Minimum inhibitory concentration (MIC) values of EOs were calculated by the broth microdilution method on 96-well microplates. Both GC-FID and GC-MS analyses revealed that the major components determined in EOs from S. odoratissima leaves were β-caryophyllene (23.8%), bicyclogermacrene (10.8%) and δ-cadinene (7.1%). Major constituents found in EOs from its flowers were β-caryophyllene (14.1%), spathulenol (8.1%) and γ-cadinene (7.2%). EOs from S. odoratissima leaves and flowers showed strong antibacterial activity against Yersinia enterocolitica (MIC = 0.30 mg/mL), Staphylococcus aureus (MIC = 0.12 mg/mL), Clostridium botulinum (MIC = 0.30 mg/mL), Bacillus cereus (MIC = 0.20 mg/mL) and Listeria monocytogenes (MIC = 0.25 mg/mL). These EOs could be important natural alternatives to prevent bacterial growth in food products.

scholarly journals Antibacterial activity of aromatic plants essential oils from Serbia against the Listeria monocytogenes

2009 ◽  
Vol 54 (2) ◽  
pp. 95-104 ◽  
Author(s):  
Anita Klaus ◽  
Damir Beatovic ◽  
Miomir Niksic ◽  
Slavica Jelacic ◽  
Tanja Petrovic
Keyword(s):  
Antibacterial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Thymus Vulgaris ◽  
Disk Diffusion Method ◽  
Growth And Survival ◽  
Salvia Officinalis L ◽  
Rosmarinus Officinalis L

The purpose of this study was to examine the effectiveness of selected essential oils for the control of the growth and survival of pathogenic bacteria Listeria monocytogenes ATCC 19112 and Listeria monocytogenes ATCC 19115, which are of significant importance in food hygiene. Essential oils extracted from Salvia officinalis L., Rosmarinus officinalis L., Majorana hortensis Moench., Thymus vulgaris L., Carum carvi L., Pimpinella anisum L. and Coriandrum sativum L. were evaluated. Antibacterial activity was done by the disk diffusion method in the presence of pure essential oils and four suspensions in alcohol. The best results obtained with Thymus vulgaris and Majorana hortensis essential oils, which were acting microbicidaly on both observed strains of Listeria monocytogenes, even in the small concentration. Because some of the essential oils were highly inhibitory even in small quantities to selected pathogenic bacteria, they may provide alternatives to conventional antimicrobial additives in foods. .

Phytochemical composition and in vitro screening of the antimicrobial activity of essential oils on oral pathogenic bacteria

2017 ◽  
Vol 32 (5) ◽  
pp. 544-551 ◽  
Author(s):  
Roberta Tardugno ◽  
Federica Pellati ◽  
Ramona Iseppi ◽  
Moreno Bondi ◽  
Giacomo Bruzzesi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
In Vitro Screening ◽  
Phytochemical Composition

Toxicity of twenty-two plant essential oils against pathogenic bacteria of vegetables and mushrooms

2016 ◽  
Vol 51 (12) ◽  
pp. 832-839 ◽  
Author(s):  
Biljana Todorović ◽  
Ivana Potočnik ◽  
Emil Rekanović ◽  
Miloš Stepanović ◽  
Miroslav Kostić ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Plant Essential Oils

scholarly journals STUDI BACILLUS FIRMUS SEBAGAI KANDIDAT PROBIOTIK DALAM MENGHADAPI Aeromonas hydrophila PADA MEDIA BUDIDAYA The Study of Bacillus firmus as Probiotic Candidate in Supressing Aeromonas hydrophila in Culture Media

2016 ◽  
Vol 11 (2) ◽  
pp. 111
Author(s):  
Alfabetian Harjuno Condro Haditomo ◽  
Angela Mariana Lusiastuti ◽  
Widanarni Widanarni
Keyword(s):  
Aeromonas Hydrophila ◽  
Pathogenic Bacteria ◽  
Culture Media ◽  
Inhibition Zone ◽  
Probiotic Bacteria ◽  
Bacterial Disease ◽  
Second Phase ◽  
Bacillus Firmus ◽  
Culture Methods

ABSTRAK   Pengendalian penyakit bakterial yang umum dilakukan dengan pemakaian antibiotik atau  bahan kimia sudah tidak diperbolehkan lagi karena menimbulkan patogen yang resisten  terhadap bahan kimia tersebut, terlebih jika penggunaan tidak sesuai dengan anjuran yang diberikan. Dampak negatif terhadap kesehatan konsumen berupa residu antibiotik juga menjadi pertimbangan yang harus diperhatikan. Manipulasi terhadap populasi mikroba yang berada di perairan guna pencegahan sebelum terjadinya serangan bakteri yang bersifat mematikan perlu dilakukan sebagaimana konsep probiotik sebagai biokontrol. Tujuan penelitian ini adalah menguji kandidat probiotik dalam menekan atau menghambat bakteri patogen Aeromonas hydrophila. Penelitian ini dilaksananakan dalam dua tahap. Tahap pertama adalah tahap pengujian bakteri kandidat probiotik secara in vitro menggunakan metode zona hambat dan kultur bersama pada media agar.  Tahap kedua adalah uji tentang bakteri kandidat probiotik dengan patogen pada media budidaya. Hasil terbaik penelitian tahap pertama pada  uji kultur bersama antara kandidat probiotik B. firmus dengan A. hydrophila pada skala in vitro adalah dengan penambahan probiotik  B. firmus sebanyak 108 cfu/ml. Sedangkan pada penelitian tahap kedua didapatkan hasil berturut-turut perlakuan D dengan tingkat kelangsungan hidup (SR) mencapai 90%, perlakuan C dengan SR 75%, perlakuan A dengan SR 50% dan perlakuan K dengan SR 50%.   Kata kunci: Bacillus firmus, probiotik, Aeromonas hydrophila, media budidaya   ABSTRACT  Controlling bacterial disease with the use of antibiotics or chemicals is no longer allowed as it results in pathogens that are resistant to the chemicals, especially when not in accordance with the recommendations provided. The negative impactsof the antibiotics residues on the consumers’ health  also need to be considered. Manipulation of microbial populations present in the waters as preventation before the lethal attack of bacteria needs to be done which is in accordance with the concept of probiotics as biocontrol.The purpose of this study was to test the probiotic candidates in suppressing or inhibiting pathogenic bacteria Aeromonas hydrophila. This study was conducted in two stages. The first stage was to test a candidate probiotic bacteria in vitro using culture methods and inhibition zone on the media together. The second stage wasto test candidate probiotic bacteria to pathogens on the cultivation media. The best results in the first phase of the research is shared culture test between probiotic candidate B. FIRMUS with A. hydrophila on vitro scale is the addition of the probiotic B. FIRMUS 108 cfu / ml. While in the second phase of the research results obtained successively: treatment D with a survival rate (SR) reaches 90%, treatment C with SR 75%, treatment A with SR 50% and treatment K with SR 50%. Keywords: Bacillus FIRMUS, probiotics, Aeromonas hydrophila, media cultivation

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