Evaluation of Novel Micronized Encapsulated Essential Oil–Containing Phosphate and Lactate Blends for Growth Inhibition of Listeria monocytogenes and Salmonella on Poultry Bologna, Pork Ham, and Roast Beef Ready-to-Eat Deli Loaves

2015 ◽  
Vol 78 (4) ◽  
pp. 698-706 ◽  
Author(s):  
G. CASCO ◽  
T. M. TAYLOR ◽  
C. Z. ALVARADO
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Negative Control ◽  
Lag Phase ◽  
Phase Extension ◽  
Roast Beef ◽  
Final Batch

Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil–containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)–and Listeria monocytogenes (Lm)–inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

2013 ◽  
Vol 76 (8) ◽  
pp. 1366-1376 ◽  
Author(s):  
LINDSEY M. McDONNELL ◽  
KATHLEEN A. GLASS ◽  
JEFFREY J. SINDELAR
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Nitrite ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Sodium Lactate ◽  
Powder Blend ◽  
Staphylococcus Carnosus ◽  
Poultry Products ◽  
Roast Beef ◽  
Delayed Growth

The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5% vinegar–lemon–cherry powder blend, 2.5% buffered vinegar, and 3.0% cultured sugar–vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8% sodium lactate–diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate–diacetate was delayed until week 6. Compared with the control, the addition of either vinegar–lemon–cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar–vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.

scholarly journals Chemical Compositions, Mosquito Larvicidal and Antimicrobial Activities of Essential Oils from Five Species of Cinnamomum Growing Wild in North Central Vietnam

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1303 ◽  
Author(s):  
Do N. Dai ◽  
Nguyen T. Chung ◽  
Le T. Huong ◽  
Nguyen H. Hung ◽  
Dao T.M. Chau ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Larvicidal Activity ◽  
Antimicrobial Agents ◽  
Chemical Compositions ◽  
North Central ◽  
Mosquito Larvicidal Activity ◽  
Central Vietnam ◽  
Leaf Essential Oil

Members of the genus Cinnamomum (Lauraceae) have aromatic volatiles in their leaves and bark and some species are commercially important herbs and spices. In this work, the essential oils from five species of Cinnamomum (C. damhaensis, C. longipetiolatum, C. ovatum, C. polyadelphum and C. tonkinense) growing wild in north central Vietnam were obtained by hydrodistillation, analyzed by gas chromatography and screened for antimicrobial and mosquito larvicidal activity. The leaf essential oil of C. tonkinense, rich in β-phellandrene (23.1%) and linalool (32.2%), showed excellent antimicrobial activity (MIC of 32 μg/mL against Enterococcus faecalis and Candida albicans) and larvicidal activity (24 h LC50 of 17.4 μg/mL on Aedes aegypti and 14.1 μg/mL against Culex quinquefasciatus). Cinnamomum polyadelphum leaf essential oil also showed notable antimicrobial activity against Gram-positive bacteria and mosquito larvicidal activity, attributable to relatively high concentrations of neral (11.7%) and geranial (16.6%). Thus, members of the genus Cinnamomum from Vietnam have shown promise as antimicrobial agents and as potential vector control agents for mosquitoes.

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

2005 ◽  
Vol 68 (12) ◽  
pp. 2559-2566 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Growth Inhibition ◽  
Surfactant Concentration ◽  
Escherichia Coli O157 ◽  
Surfactant Micelles ◽  
E Coli ◽  
Oil Components

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.

Postpackage Pasteurization of Ready-to-Eat Deli Meats by Submersion Heating for Reduction of Listeria monocytogenes†

2002 ◽  
Vol 65 (6) ◽  
pp. 963-969 ◽  
Author(s):  
P. M. MURIANA ◽  
W. QUIMBY ◽  
C. A. DAVIDSON ◽  
J. GROOMS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Current Data ◽  
Surface Phenomena ◽  
Surface Areas ◽  
Surface Imperfections ◽  
Product Surface ◽  
Roast Beef ◽  
Z Value ◽  
High Level

A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products were run in pairs at various time-temperature combinations in either duplicate or triplicate replications. On various L. monocytogenes–inoculated RTE deli meats, we were able to achieve 2- to 4-log cycle reductions when processed at 195°F (90.6°C), 200°F (93.3°C), or 205°F (96.1°C) when heated from 2 to 10 min. High-level inoculation with L. monocytogenes (~107 CFU/ml) ensured that cells infiltrated the least processed surface areas, such as surface cuts, folds, grooves, and skin. D- and z-value determinations were made for the Listeria cocktail resuspended in product purge of each of the three meat categories. However, reduction of L. monocytogenes in product challenge studies showed much less reduction than was observed during the decimal reduction assays and was attributed to a combination of surface phenomena, including surface imperfections, that may shield bacteria from the heat and the migration of chilled purge to the product surface. The current data indicate that minimal heating regimens of 2 min at 195 to 205°F can readily provide 2-log reductions in most RTE deli meats we processed and suggest that this process may be an effective microbial intervention against L. monocytogenes on RTE deli-style meats.

scholarly journals Antimicrobial activity of Cymbopogon citratus (Poaceae) essential oil on Streptococcus mutans biofilm and cytotoxic effect on keratinocytes and fibroblasts

2018 ◽  
Vol 66 (4) ◽  
pp. 1519
Author(s):  
Mailen Ortega Cuadros ◽  
Adriana Patricia Tofiño Rivera ◽  
Luciano Jose Merini ◽  
Maria Cecilia Martinez Pabon
Keyword(s):  
Antimicrobial Activity ◽  
Dental Caries ◽  
Essential Oil ◽  
Streptococcus Mutans ◽  
Human Fibroblasts ◽  
Positive Control ◽  
Negative Control ◽  
Cymbopogon Citratus ◽  
Significant Difference ◽  
Efficient Alternative

Dental caries is a pathology of multifactorial origin and currently natural products are an efficient alternative treatment; The work sought to evaluate the antimicrobial activity of the Cymbopogon citratus essential oil and the citral and myrcene components against Streptococcus mutans ATCC UA159, as well as their cytotoxicity on keratinocytes and human fibroblasts. The viability effect against Streptococcus mutans on biofilms was evaluated through exposure to the three substances by using the MBEC technique-high-throughput at concentrations of 1, 0.1, and 0.01 µg/mL and chlorhexidine as positive control. The cytotoxicity of the compounds was evaluated on keratinocytes and fibroblasts through the MTT reduction technique, using 0.5 mM H2O2 as cell-death control (negative control) and ethanol 1% as vehicle control (positive control). The three substances evaluated had effects on the viability of Streptococcus mutans with mortality between 74% and 96%, without significant difference among them (p > 0.393); additionally, no cytotoxicity was evident on keratinocytes and fibroblasts in a 24-h treatment. The substances evaluated showed significant antimicrobial effects; hence, these should be studied further as potential co-adjuvants to prevent dental caries that cause minor adverse effects

Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese

2020 ◽  
Vol 87 ◽  
pp. 103386 ◽  
Author(s):  
Francesco Fancello ◽  
Giacomo L. Petretto ◽  
Salvatore Marceddu ◽  
Tullio Venditti ◽  
Giorgio Pintore ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Citrus Limon ◽  
Leaf Essential Oil

scholarly journals Chemical composition, antimicrobial and antifungal activity of Lippia Thymoide essential oil in oral pathogens

2021 ◽  
Vol 20 ◽  
pp. e210219
Author(s):  
Tabata Resque Beckmann Carvalho ◽  
Erich Brito Tanaka ◽  
Amujacy Tavares Vilhena ◽  
Paula Cristina Rodrigues Frade ◽  
Ricardo Roberto de Souza Fonseca ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Chemical Analysis ◽  
Essential Oil ◽  
Antimicrobial Agents ◽  
Fusobacterium Nucleatum ◽  
Triphenyltetrazolium Chloride ◽  
Gram Negative ◽  
Main Compound ◽  
Bacteria And Fungi

Aim: This study evaluated the chemical composition of Lippia thymoides (Lt) essential oil and its antimicrobial activity against fungal strains of Candida albicans (Ca) and Gram-negative bacteria Prevotella intermedia (Pi) and Fusobacterium nucleatum (Fn). Methods: Lt essential oil was obtained by hydrodistillation apparatus with a modified Clevenger extension. The chemical analysis was analyzed by gas phase chromatography and mass spectrometry on Shimadzu QP 2010 plus. Sample sensitivity evaluation was performed by ABHb-inoculum and culture plates were developed with triphenyltetrazolium chloride, also Fn and Pi samples analysis were in anaerobic environment and Ca sample analysis was performed in aerobic environment. The minimum inhibitory concentration (CIM) was determinated by microdilution in eppendorfs tubes. Results: The chemical analysis showed that Thymol (59,91%) is the main compound found in Lt essential oil, also other antifungal and antimicrobial agents were present γ-terpinene (8.16%), p-cymene (7.29%) and β-caryophyllene (4.49%), Thymol is a central ingredient of many medicinal plants and has a potent fungicidal, bactericidal and antioxidant activity, it has been previously shown to have anti-inflammatory activity against Periodontal Disease (PD) cause can reduces prostanoids, interleukins, leukotrienes levels in periodontium. CIM result Pi was 6.5 μg/mL, Fn was 1.5 μg/mL and Ca was 0.19 μg/mL. Conclusion: The antimicrobial activity of L. thymoides, through the compound Thymol, has been shown promising potential against gram-negative periodontopathogenic bacteria and fungi whose therapeutic arsenal is still very restricted.

scholarly journals Monitoring of Antimicrobial Activity of Essential Oils Using Molecular Markers

2009 ◽  
Vol 3 (1) ◽  
pp. 103-107 ◽  
Author(s):  
Hend A. Hamedo
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Agents ◽  
Random Amplified Polymorphic Dna ◽  
Antimicrobial Effect ◽  
E Coli ◽  
Specific Effects ◽  
And Staphylococcus Aureus ◽  
Rosemary Essential Oil

Technological application of essential oils, as natural antimicrobial agents, to reduce the effect of pathogenic microorganisms, requires new methods of detection. The present work evaluated the parameters of antimicrobial activity of the essential oils of rosemary (Rosmarinus officinalis) on two pathogenic strains Escherichia coli and Staphylococcus aureus. The MBC and MIC values were of 2.5, 25 μl ml-1, and values of 1.25 and 5 μl ml-1 for the two strains respectively. In this study, an attempt has been made to evaluate randomly amplified polymorphic DNA (RAPD) analysis for its potential to establish antimicrobial effect of rosemary essential oil. For the preliminary assessment, this study compared the effects occurring at molecular levels in E. coli and Staph. aureus exposed to rosemary essential oil at the MIC concentrations for the two organisms. The qualitative modifications arising in random amplified polymorphic DNA (RAPD) profiles as a measure of DNA effects were compared with control which showed many differences. In conclusion, the measurement of parameters at molecular levels is valuable for investigating the specific effects of agents interacting with DNA.

scholarly journals Antimicrobial activity of some Iranian medicinal plants

2010 ◽  
Vol 62 (3) ◽  
pp. 633-641 ◽  
Author(s):  
Pirbalouti Ghasemi ◽  
Parvin Jahanbazi ◽  
Shekoofeh Enteshari ◽  
Fatemeh Malekpoor ◽  
Behzad Hamedi
Keyword(s):  
Antimicrobial Activity ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Antimicrobial Agents ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Arnebia Euchroma ◽  
Agar Disc ◽  
Satureja Bachtiarica ◽  
Bacteria And Fungi

The major aim of this study was to determine the antimicrobial activity of the extracts of eight plant species which are endemic in Iran. The antimicrobial activities of the extracts of eight Iranian traditional plants, including Hypericum scabrum, Myrtus communis, Pistachia atlantica, Arnebia euchroma, Salvia hydrangea, Satureja bachtiarica, Thymus daenensis and Kelussia odoratissima, were investigated against Escherichia coli O157:H7, Bacillus cereus, Listeria monocytogenes and Candida albicans by agar disc diffusion and serial dilution assays. Most of the extracts showed a relatively high antimicrobial activity against all the tested bacteria and fungi. Of the plants studied, the most active extracts were those obtained from the essential oils of M. communis and T. daenensis. The MIC values for active extract and essential oil ranged between 0.039 and 10 mg/ml. It can be said that the extract and essential oil of some medicinal plants could be used as natural antimicrobial agents in food preservation. .

scholarly journals Cymbopogon nardus Essential Oil as Protein Inducer in Bacillus subtilis ATCC21332

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Hairul Shahril Muhamad ◽  
Ismatul Nurul Asyikin Ismail ◽  
Nabilah Ahmad Alhadi ◽  
Salina Mat Radzi ◽  
Maryam Mohamed Rehan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Essential Oil ◽  
Protein Production ◽  
Antimicrobial Agents ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Extracellular Proteins ◽  
Specific Chemical ◽  
Cymbopogon Nardus

Protein production by bacteria might be increased in stressful conditions such as in the presence of antimicrobial agents. Many studies have proven that antibiotics or antimicrobial agents at low concentration are able to activate or repress gene transcription process in bacteria. However, there have been comparatively few studies on the potential of natural compounds in nature as a specific chemical signal that can trigger a variety of biological functions. An attempt was made to study the effect of essential oil from Cymbopogon nardus in regulating protein production by Bacillus subtilis ATCC21332. The bacterial cells were further exposed to the C. nardus essential oil at concentration of 0.02 % for 48 h at 37°C. The intracellular proteins were then isolated and analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Proteins profile showed that a band with approximate size of 180 kDa appeared for the treated bacteria with C. nardus essential oil. An alignment of peptide sequences to the NCBI BLAST database revealed that B. subtilis ATCC21332 in stressful condition tend to produce intracellular protein recognized as respiratory nitrate reductase ? subunit enzyme. Besides, the extracellular proteins secreted by B. subtilis ATCC21332 after being subjected to 0.02% of C. nardus essential oil for 48 and 72 h at 30°C, were further analyzed on antimicrobial activity. The extracellular proteins secreted by B. subtilis ATCC21332 prior to enhancing with 0.02 % C. nardus essential oil at 30°C for 72 h exhibited antimicrobial activity towards two strains of bacteria, which are Bacillus cereus and Escherichia coli.

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