Plant-Derived Compounds Inactivate Antibiotic-Resistant Campylobacter jejuni Strains

Ravishankar, Sadhana; Zhu, Li; Law, Bibiana; Joens, Lynn A.; Friedman, Mendel

doi:10.4315/0362-028x-71.6.1145

Cited by 55 publications

(41 citation statements)

References 18 publications

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“…Similar results were observed in the studies using carvacrol and oregano EO against E. coli O157:H7, 20 S. Newport; 33 and C. jejuni. 32 In the present study, 0.1% was not as effective as 0.3% of oregano EO or carvacrol but still exhibited significant (P<0.05) reductions in L. brevis populations. Results of the current study are similar to other studies on the effects of oregano EO and carvacrol against spoilage microorganisms.…”

Section: Nd No Growth Detectedcontrasting

confidence: 72%

“…(25,26), E. coli O157:H7 (27,28), and Salmonella enterica Newport. 29,30 Primary constituents of oregano and cinnamon EO, cravacrol and cinnamaldehyde, respectively, also showed antimicrobial activity against Listeria monocytogenes 31 E. coli O157:H7 20 antibioticresistant Campylobacter jejuni 32 and S. Newport. 26,33 Few studies have also reported the effectiveness of oregano EO, cinnamon EO, carvacrol, and cinnamaldehyde against lactic acid bacteria in vitro.…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory Activity of Plant-Derived Antimicrobials against Spoilage Microorganism, Lactobacillus brevis, on Organic Leafy Greens

Jaroni¹

2017

MOJFPT

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Abbreviations: EO, essential oils; PBS, phosphate buffered saline; DW, distilled water; FAO, food and agricultural organization; WHO, world health organization; USDA-NOP, united states department of agriculture-national organic program; BPW, buffered peptone water; PBS, phosphate buffered saline; MIC, minimum inhibitory concentration IntroductionFresh or minimally-processed produce has become an important part of the regular diet, as a result of consumer's quest for health and life style changes. Consumption of fresh produce has increased dramatically (by 30%) in the past few decades.1 This trend has also been observed towards organic fresh produce consumption, including leafy greens. Increased consumption and large scale production of organic fresh produce has been accompanied with the challenge to control microbial contamination. The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) identified leafy vegetables as the highest priority commodity in terms of fresh produce microbial safety.2 Despite modern processing technologies, it is estimated that about 20% of all fruits and vegetables produced each year is lost to spoilage.1 Some of the spoilage bacteria isolated from fresh produce are, Pseudomonas, Erwinia, Bacillus, Xanthomonas, Flavobacterium and lactic acid bacteria. [3][4][5][6][7][8][9] Lactobacilli are among the common food-spoilage microorganisms that result in economic losses to the fresh-produce industry.Several factors could contribute to the presence and growth of microbes on fresh produce. Microorganisms can be introduced to the crop at any stage during pre-and post-harvest handling, processing, packaging, distribution, and storage.1 There is well-documented evidence that leafy greens can contain high levels of post-harvest microbial contamination, 1,2,10-13 leading to spoilage. Fresh cut leafy greens can also be contaminated by spoilage microorganisms through contact by people or equipment during processing or after passing through processing steps.1 Shredding and slicing steps in fresh-cut produce processing were shown to result in increased aerobic plate counts.1-3 on cut cabbage, lettuce, and onions. 5,14 Additionally, in comparison to conventionally grown produce, organic produce has been shown to possess high levels of microbial contamination. 15Controlling the growth of spoilage and pathogenic microorganisms on organic fresh produce, during processing, transportation and storage, can be challenging. Organic producers and processors must follow the regulations set by the United States (US) Department of Agriculture-National Organic Program (USDA-NOP) to get organic product certification.16 Chemical sanitizers are routinely used during AbstractEssential oils (EO) of oregano and cinnamon and their primary derivatives, carvacrol and cinnamaldehyde, respectively, were evaluated against Lactobacillus brevis during flume-tank washing of organic leafy greens. The organic leafy greens tested were, baby spinach, romaine lettuce, and iceberg lettuce. Organic leafy gree...

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Section: Nd No Growth Detectedcontrasting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Inhibitory Activity of Plant-Derived Antimicrobials against Spoilage Microorganism, Lactobacillus brevis, on Organic Leafy Greens

Jaroni¹

2017

MOJFPT

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“…Cinnamaldehyde was noticed to exert even stronger antibacterial potency in comparison to carvacrol. [64] Various EO compounds were tested for their antibacterial activity against Clostridium perfringens. trans-Cinnamaldehyde, 2-tert-butyl-6-methylphenol, carvacrol and geraniol showed the strongest activity with MICs of 167mg/ml, 175mg/ml, 300mg/ml and 450mg/ml, respectively.…”

Section: Essential Oils Used In Alternative Medicinementioning

confidence: 99%

A review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. A review.

Lang

Buchbauer

2011

Flavour & Fragrance J

345

209

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The antimicrobial activity of essential oils is discussed in this review taking in account studies which were published in the period of time from 2008 until September 2010. Furthermore, the most important methods to examine the antimicrobial efficiency of essential oils are presented. The studies are divided into the following two groups, namely antibacterial and antifungal active agents depending on the activity of the applied essential oil against the test microorganisms. Various interesting possible applications are revealed such as the use of essential oils instead of synthetic drugs to circumvent the increasing resistance of some pathogens. Moreover, they could not only be used for the therapy of infectious illnesses, but also as preservatives in the food industry. A further possibility is, among others, the application of essential oils in skin products in order to treat or avoid dermal infections. Additionally, the prevalent constituents of the individual antimicrobial active essential oils are elaborated.

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“…Carvacrol and cinnamaldehyde, the main constituents of oregano and cinnamon essential oils, showed antimicrobial activity against Campylobacter jejuni (Ravishankar et al 2008) and antibiotic-resistant Salmonella enterica in vitro and on celery and oysters (Ravishankar et al 2010). The main active constituents of lemongrass oil with an aromatic taste are citral (65-86%), neral and geraniol (Teuscher 2006).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens

Moore-Neibel¹,

Gerber²,

Patel³

et al. 2012

Journal of Applied Microbiology

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Aims: We investigated the antimicrobial effectiveness of lemongrass essential oil on organic leafy greens, romaine and iceberg lettuces and mature and baby spinach, inoculated with Salmonella Newport. The influences of exposure times and abuse temperatures on bacterial survival were also investigated. Methods and Results: Leaf samples were washed, inoculated with Salm. Newport (6‐log CFU ml−1) and dried. Inoculated leaves were immersed in solutions containing 0·1, 0·3 or 0·5% lemongrass oil in phosphate‐buffered saline for 1 or 2 min and then individually incubated at 4 or 8°C. Samples were taken at day 0, 1 and 3 for the enumeration of survivors. Compared to the PBS control, romaine and iceberg lettuces, and mature and baby spinach samples showed between 0·6–1·5‐log, 0·5–4·3‐log, 0·5–2·5‐log and 0·5–2·2‐log CFU g−1 reductions in Salm. Newport by day 3, respectively. Conclusions: The antimicrobial activity of lemongrass oil against Salm. Newport was concentration and time dependent. The antimicrobial activity increased with exposure time; iceberg samples treated for 2 min generally showed greater reductions (P < 0·05) than those treated for 1 min (c. 1‐log reduction difference for 0·3 and 0·5% treatments). Few samples showed a difference between refrigeration and abuse temperatures. Significance and Impact of the Study: This study demonstrates the potential of lemongrass oil solutions to inactivate Salm. Newport on organic leafy greens.

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Plant-Derived Compounds Inactivate Antibiotic-Resistant Campylobacter jejuni Strains

Cited by 55 publications

References 18 publications

Inhibitory Activity of Plant-Derived Antimicrobials against Spoilage Microorganism, Lactobacillus brevis, on Organic Leafy Greens

Inhibitory Activity of Plant-Derived Antimicrobials against Spoilage Microorganism, Lactobacillus brevis, on Organic Leafy Greens

A review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. A review.

Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens

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