Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against<i>Listeria Monocytogenes</i>Serovars

Sağun, Emrullah; Durmaz, Hisamettin; Tarakçı, Zekai; Sağdıç, Osman

doi:10.1080/10942910600596365

Cited by 32 publications

(19 citation statements)

References 31 publications

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“…Several studies have been conducted with various plant extracts for their anti-listerial properties. Alcoholic extracts of plants like Allium vineale, Chaerophyllum macropodum and Prangos ferulacea (Sagun et al 2006;Witkowska et al 2013) as well as oregano, clove, rosemary, sage and celery have proved effective against L. monocytogenes (Witowska et al 2013). Yoon and Choi (2012) studied 69 herbal extracts against L. monocytogenes that showed two extracts, namely Psoraleae semen L. (Bogolji) and Sophorae radix L. (Gosam), as promising antilisterial agents.…”

Section: Novel and Emerging Therapies To Combat Listeriosismentioning

confidence: 98%

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Dhama

Karthik

Tiwari

et al. 2015

Veterinary Quarterly

135

108

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Listeriosis is an infectious and fatal disease of animals, birds, fish, crustaceans and humans. It is an important food-borne zoonosis caused by Listeria monocytogenes, an intracellular pathogen with unique potential to spread from cell to cell, thereby crossing blood-brain, intestinal and placental barriers. The organism possesses a pile of virulence factors that help to infect the host and evade from host immune machinery. Though disease occurrence is sporadic throughout the world, it can result in severe damage during an outbreak. Listeriosis is characterized by septicaemia, encephalitis, meningitis, meningoencephalitis, abortion, stillbirth, perinatal infections and gastroenteritis with the incubation period varying with the form of infection. L. monocytogenes has been isolated worldwide from humans, animals, poultry, environmental sources like soil, river, decaying plants, and food sources like milk, meat and their products, seafood and vegetables. Since appropriate vaccines are not available and infection is mainly transmitted through foods in humans and animals, hygienic practices can prevent its spread. The present review describes etiology, epidemiology, transmission, clinical signs, post-mortem lesions, pathogenesis, public health significance, and advances in diagnosis, vaccines and treatment of this disease. Special attention has been given to novel as well as prospective emerging therapies that include bacteriophage and cytokine therapy, avian egg yolk antibodies and herbal therapy. Various vaccines, including advances in recombinant and DNA vaccines and their modes of eliciting immune response, are also discussed. Due focus has also been given regarding appropriate prevention and control strategies to be adapted for better management of this zoonotic disease.

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Section: Novel and Emerging Therapies To Combat Listeriosismentioning

confidence: 98%

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Dhama

Karthik

Tiwari

et al. 2015

Veterinary Quarterly

135

108

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“…4, No. 6; Curcumin (<6.25 mg/l) extracted from turmeric (Curcuma longa) (Norajit et al, 2007) and coumarin from methanol extracts of Prangos ferulacea (<13 mm zone inhibition) (Sagun et al, 2006) were also reported to be highly effective against inhibiting L. monocytogenes. When (-) epicatechin (<11.6mg/g) from green tea used on edible film coatings, it was promising as means of controlling the growth and recontamination of L. monocytogenes on ready-to-eat meat products (Theivendran et al, 2006).…”

Section: Antimicrobial Activity Against L Monocytogenesmentioning

confidence: 99%

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Cetin-Karaca¹,

Newman²

2015

JFR

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Protection of food from pathogens and spoilage organisms has been achieved by a variety of methods. Due to consumer preference, health and economic concerns in recent years, there is considerable interest to employ natural antimicrobials as an alternative to control the growth of microorganisms. This study evaluates the antimicrobial efficacy of natural plant derived phenolic compounds (PDPC) including chlorogenic acid, coumarin, curcumin, ellagic acid, (-) epicatechin, eugenol, rosmarinic acid, rutin, tannic acid, thymol, thymoquinone, and xanthohumol) as preservatives in food products. Several strains of Bacillus, Listeria and Clostridium species were treated with 12 natural PDPCs. Concentrations of 5, 10, 15, and 20 ppm of each compound were evaluated by broth micro-dilution method and the MICs were determined by using optical density after 24 and 60 hours of incubation. Thymoquinone, xanthohumol and ellagic acid demonstrated the highest antimicrobial efficacy (MIC <20 ppm). Structural alterations in treated bacteria were observed via scanning electron microscopy. The results demonstrated that the PDPCs have varying antimicrobial activities against both aerobic and anaerobic Gram-positive foodborne pathogens following 24 hour and 60 hour incubation periods, respectively. Natural sources of phenolic compounds contain major antimicrobial components and have great potential to control the growth of pathogens and be used as natural antimicrobials and food preservatives for extended storage.This study highlighted the antimicrobial efficacy of some PDPCs which may replace the artificial antimicrobials and preservatives in food industry to partially or completely control or inhibit the growth of harmful bacteria.

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“…The levels of some minor elements, including Zn, Cu, Fe and Mn in 90-d old cheeses were 33.6, 9.4, 25.4 and 3.5 mg·kg −1 , respectively. The noticeably high level of Fe in Otlu cheese [29] was thought to originate from the herbs added to the cheese curd [36]. A high level of vitamin C in Otlu cheese (∼3 mg·100 g −1 of cheese) was reported by Coskun [8], but this is not the case for other cheese types; this may be due to the type of herbs used in its production [9].…”

Section: Chemical Compositionmentioning

confidence: 88%

“…The antimicrobial properties of some herbs used in the manufacture of Otlu cheese have been studied. Sagun et al [36] showed that ethanol or methanol extracts of some herbs, including Allium vinelae, Chaerophyllum macropodum and Prangos ferulacea, exhibited activity against Listeria monocytogenes serovars. The antimicrobial effects of some herbs and their extracts on some potentially pathogenic microorganisms have also been investigated [1,5,23,[30][31][32][33][34].…”

Section: Herbs Used In the Manufacture Of Otlu Cheesementioning

confidence: 99%

“…The herbs are essential for the special flavour of the cheese but also extend its shelf-life. It has been shown that ethanol and methanol extracts of some herbs, including Allium vinale, Chaerophyllum macropodum and Prangos ferulacea, have antibacterial activity against Listeria monocytogenes serovars [36]. Otlu cheese is ripened in brine or in earthenware or plastic containers using a drysalting method and it has a semi-hard texture and salty taste.…”

Section: Otlu Cheesementioning

confidence: 99%

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Cheeses of Turkey: 3. Varieties containing herbs or spices

Hayaloğlu

Fox

2008

Dairy Sci. Technol.

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-Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices (chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.cheeses of Turkey / Otlu cheese / herbs / spice / proteolysis / microbiology

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Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese AgainstListeria MonocytogenesSerovars

Cited by 32 publications

References 31 publications

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Listeriosis in animals, its public health significance (food-borne zoonosis) and advances in diagnosis and control: a comprehensive review

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Cheeses of Turkey: 3. Varieties containing herbs or spices

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