<p>In-vitro Antimicrobial Activity of Essential Oils and Spices Powder of some Medicinal Plants Against <em>Bacillus</em> Species Isolated from Raw and Processed Meat</p>

Abstract

Background and Aim: Bacillus species are widely distributed microorganisms in nature that are responsible for outbreaks of food poisoning and a common cause of food spoilage. This study aimed to isolate and identify foodborne Bacillus species from meat and to determine the antimicrobial activities of commercial essential oils and spices powder extracted from certain medicinal plants. Methods: Sixty meat samples were collected in Assiut city and subdivided into raw meat and processed meat. Bacillus spp were isolated and identified according to their cultural characters, biochemical reactions, serological typing, and 16S rRNA gene sequencing. The antibacterial activity of essential oils and spices powder was measured by using welldiffusion and microbial count techniques. Results: The prevalence of Bacillus spp. in the examined raw meat samples and processed meat samples was 13.34%, and 26.67%, respectively. There was a marked decrease in the total Bacillus species count after treatment of minced beef with essential oils and spices powder compared to the untreated one. Black seed oil was the most potent antibacterial essential oil among the tested oils present in this study. Conclusion: Essential oils and spices powder of certain medicinal plants (cumin: Cuminum cyminum, black seeds: Nigella sativa, cloves: Syzygium aromaicum, cinnamon: Cinnamomum zeylanicum, and Marjoram: Origanum majorana) have a potential in vitro antimicrobial activity against Bacillus spp. Furthermore, Nigella sativa oil exhibited the most potent antibacterial activity against Bacillus spp.

In Vitro Antimicrobial Activity of Medicinal Plant Extracts against Some Bacterial Pathogens Isolated from Raw and Processed Meat

“…In light of this result, the decrease in the microbial count could be attributed to the antibacterial activity of these spices powder. Recently, it has been reported that both essential oils and spices powder have antibacterial activity against Bacillus species [41].…”

“…The 16S rRNA was amplified using the universal primers 27F and 1492R, as previously described by Lane [39]. The PCR conditions were as follows: 94 • C for 5 min followed by 30 cycles of 40 s at 94 • C, 30 s at 52 • C, and 1 min at 72 • C. A final 7 min extension step was done at 72 • C [40,41].…”

“…Antibacterial activities of essential oils and spices powder were determined by the agar well-diffusion as previously described [41,[43][44][45][46]. Briefly, nutrient agar plates were inoculated with 0.2 mL of a freshly prepared 24 h culture (10 8 CFU/mL) of the isolated S. aureus, E. coli O157: H7 and K. pneumonia.…”

Nigella sativa L. Phytochemistry and Pharmacological Activities: A Review (2019–2021)

“…These results were in accordance with those obtained after the pre-treatment of the meat with the commercial essential oil which induced a significant decrease of Bacillus spp. This latter was found to be very sensitive to the EO and the NS powder [ 55 ] ( Table 2 ).…”

The potential role of scavenger receptor B type I (SR‐BI) in SARS‐CoV‐2 infection

“…Interestingly, SR‐BI is involved in various types of infections, it is regarded as receptor entry for mycobacterium and hepatitis C virus (HCV) 9 . However, deficiency of SR‐BI did not affect the disease severity and high cholesterol enhances bacterial and viral burdens in the lung independent of SR‐BI expression 9–11 …”