Control of planktonic and sessile bacterial cells by essential oils

Oliveira, Maíra Maciel Mattos de; Brugnera, Danilo Florisvaldo; Nascimento, Josianne Arantes do; Píccoli, Roberta Hilsdorf

doi:10.1016/j.fbp.2012.03.002

Cited by 19 publications

(23 citation statements)

References 51 publications

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“…Several studies founded in the literature also reported the in vitro potential of different EOs in the control of L. monocytogenes , and, in general, what is observed is that the EOs of T. vulgaris , Cinnamomum and Cymbopogon species stand out in terms of antilisterial activity (Oliveira et al , 2012; Andrade et al , 2012, Millezi et al , 2012). A similar result to the one obtained in this study was founded by Singh et al (2003), that also verified a lower MIC against L. monocytogenes for T. vulgaris EO in comparison with the value obtained for R. officinalis .…”

Section: Resultsmentioning

confidence: 98%

“…The antilisterial activity of different EOs was demonstrated in vitro in some recent studies. Oliveira et al (2012) verified that the EOs of Cinnamomum cassia (Chinese cinnamon), Melaleuca alternifolia (tea tree) and Cymbopogon flexuosus (lemongrass) were effective against L. monocytogenes ATCC 19117 inoculated in agar and broth culture medium. Andrade et al (2012) and Millezi et al (2012), studying the same strain of L. monocytogenes , verified, respectively, that the EOs of Cymbopogon nardus (citronella), Cinnamomum zeylanicum (cinnamon) and Zingiber officinale (ginger), and the EOs of Thymus vulgaris (thyme), Cymbopogon citratus (lemongrass) and Laurus nobilis (bay), presented antilisterial activity.…”

Section: Introductionmentioning

confidence: 84%

“…The incubation was performed at 37 °C/24 hours. The lowest concentrations that resulted in complete inhibition of the bacterial growth were called Minimum Inhibitory Concentrations (MICs) (Oliveira et al , 2012). …”

Section: Methodsmentioning

confidence: 99%

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Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef

Oliveira¹,

Brugnera²,

Píccoli³

2013

Braz. J. Microbiol.

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This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniques. In addition, L. monocytogenes was inoculated in meat pieces, which were submerged in edible gelatin coatings containing 2% (v/v) EOs or submitted to the vapor of EOs (0.74 μL.cm−3). L. monocytogenes was quantified after one, 48 and 96 hours of storage (7 °C). In the in vitro tests, the EO of T. vulgaris presented higher activity. The two options used (edible gelatin coating and vapor activity), in spite of exercising effects with differentiated behaviors, presented antibacterial activity against L. monocytogenes inoculated in raw bovine meat (p < 0.05). Greatest antibacterial activity were obtained in the experiment that used edible coatings containing EOs, at 48 hours of storage reductions in bacterial counts between 1.09 and 1.25 Log CFU.g−1 were obtained. In the vapor effect experiment, the EO of T. vulgaris caused the highest reduction in the population of bacteria inoculated in raw bovine meat (p < 0.05), 0.40 Log CFU.g−1 at 96 hours of storage. This study supplied important information regarding new and promising natural alternatives, based on the concept of active packaging, for the control of L. monocytogenes in the meat industry.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 84%

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Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef

Oliveira¹,

Brugnera²,

Píccoli³

2013

Braz. J. Microbiol.

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“…Concerning their mode of action, they pass through the bacterial cell wall and cytoplasmic membrane, disrupt the structure of the different layers of polysaccharides, fatty acids, and phospholipids, and permeabilize them (Bakkali et al 2008). Oliveira et al (2012) evaluated the antibacterial potential of EOs from Cinnamomum cassia bark and Melaleuca alternifolia and Cymbopogon flexuosus leaves against planktonic and sessile cells of E. coli (EPEC) and L. monocytogenes. These authors observed that all of the EOs and combinations tested possessed antibacterial activity against planktonic cells; however, the EO of C. cassia was the most effective antibiofilm agent.…”

Section: Natural Compoundsmentioning

confidence: 99%

Antibiofilm Strategies in the Food Industry

Teixeira

Rodrigues

2014

Springer Series on Biofilms

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Biofilms in food processing plants represent not only a problem to human health but also cause economic losses by technical failure in several systems. In fact, many foodborne outbreaks have been found to be associated with biofilms. Biofilms may be prevented by regular cleaning and disinfection, but this does not completely prevent biofilm formation. Besides, due to their diversity and to the development of specialized phenotypes, it is well known that biofilms are more resistant to cleaning and disinfection than planktonic microorganisms. In recent years, a considerable effort has been made in the prevention of microbial adhesion and biofilm formation on food processing surfaces and novel technologies have been introduced. In this context, this chapter discusses the main conventional and emergent strategies that have been employed to prevent bacterial adhesion to food processing surfaces and thus to efficiently maintain good hygiene throughout the food industries.

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“…Durante as duas últimas décadas, conservantes naturais têm sido investigados para aplicações práticas (Tiwari et al, 2009). Dentre diversos outros produtos naturais, extratos vegetais e óleos essenciais vêm sendo largamente estudados para uso como conservantes naturais de alimentos e, têm demonstrado promissoras propriedades antioxidantes, antimicrobianas e antiparasitárias (Okpekon et al, 2004;Sokmen et al, 2004;Sacchetti et al, 2005;Ferreira et al, 2006;Boulanouar et al, 2013).…”

Section: Introductionunclassified

Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica

Souza

Dias

Píccoli

et al. 2016

Rev. bras. plantas med.

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RESUMO:Este trabalho teve por objetivo avaliar o efeito bactericida in vitro de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica (ETEC). Dentre os óleos essenciais estudados, três foram extraídos in situ por arraste a vapor e treze foram adquiridos comercialmente. Todos os óleos foram analisados por CG-EM e CG-DIC. A atividade bactericida foi avaliada pelo método de microdiluição utilizando-se caldo triptona de soja e microplacas de poliestireno de 96 poços, com posterior plaqueamento das culturas em ágar triptona de soja. Os óleos essenciais de Cinnamomum cassia e de Thymus vulgaris apresentaram concentração mínima bactericida (CMB) de 0,12% e 0,25%, respectivamente. Já os óleos comerciais de Syzygium aromaticum e Origanum vulgare apresentaram ambos CMB de 0,50% e os óleos extraídos in situ de Cymbopogon citratus e Origanum vulgare apresentaram ambos CMB de 1,00%. Os dezesseis óleos essenciais apresentaram composição química qualitativa e quantitativa distintas. As análises químicas dos óleos essenciais de Cinnamomum cassia e de Thymus vulgaris tiveram a presença majoritária de E-cinamaldeído (84,52%) e timol (50,89%). Conclui-se que os óleos de C. cassia e T. vulgaris foram os mais eficazes na inibição do crescimento in vitro dessa bactéria, a qual possui diferentes níveis de sensibilidade dependendo da composição química do óleo. Palavras-chave:Patógeno alimentar, ETEC, antimicrobianos naturais, atividade bactericida, cromatografia gasosa.ABSTRACT: Determination of minimum bactericidal concentration of sixteen essential oils on enterotoxigenic Escherichia coli. This study aimed to evaluate the bactericidal effect in vitro of sixteen essential oils on enterotoxigenic Escherichia coli (ETEC). Among the essential oils, three were extracted in situ by steam distillation and thirteen were purchased commercially. All oils were analyzed by GC-MS and GC-FID. The bactericidal activity was evaluated by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. Cinnamomum cassia and Thymus vulgaris essential oils showed minimal bactericidal concentration (MBC) 0.12% and 0.25%, respectively. Both commercial oils of Syzygium aromaticum and Origanum vulgare showed MBC of 0.50% and the oils extracted in situ Origanum vulgare and Cymbopogon citratus showed both MBC of 1.00%. The sixteen essential oils pointed out distinct qualitative and quantitative chemical composition. Chemical analysis of Cinnamomum cassia and Thymus vulgaris oils had the predominant presence of E-cinnamaldehyde (84.52% ± 0.07%) and thymol (50.89% ± 0.31%). In conclusion, T. vulgaris and C. cassia oils were the most effective in inhibiting in vitro growth of this bacterium, which has different sensitivity levels depending on the chemical composition of the oil.

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Control of planktonic and sessile bacterial cells by essential oils

Cited by 19 publications

References 51 publications

Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef

Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef

Antibiofilm Strategies in the Food Industry

Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica

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