Study on the antimicrobial activity of Ethanol Extract of Propolisagainst enterotoxigenic Methicillin-Resistant Staphylococcus aureus in lab prepared Ice-cream

El-Bassiony, Tawfik; Saad, N. M.; El‐Zamkan, Mona A.

doi:10.5455/vetworld.2012.155-159

Cited by 15 publications

(13 citation statements)

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“…3P groups which contains 300 ppm propolis had a sim- and L. monocytogenes could not be counted at the end of 2 days of storage. Many in vitro studies showed that propolis extract has antibacterial effect on many spoilage and pathogenic foodborne Grampositive and Gram-negative bacteria (Boyanova, Kolarov, Gergova, & Mitova, 2006;El-Bassiony et al, 2012;Kim & Chung, 2011;Yang, Chang, Chen, & Chou, 2006). Additionally, Thamnopoulos et al (2018) reported that the ethanolic extract of propolis into glycerol showed the inhibition effects on L. monocytogenes in milk at the end of 30 days of storage.Propolis has many compounds that have possessed antimicrobial activity such as terpenoids, flavonoids, and some non-volatile compounds (Bankova et al, 2016;Thamnopoulos et al, 2018).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

“…The determination of the chemical composition of the ice cream samples revealed that the use of propolis and combination of propolis and nisin in ice cream formulation had no significant effect on the fat, protein, ash, and total solids content (Table 4). The ice cream samples contained averagely 33% solid content, 4.6% fat, 3.13% protein, and 1.05% ash content.The ingredients added to food formulations at very low doses (ppm basis) are not expected to have a significant effect on food production technology and its composition.In the related literature, it is known that the similar ingredients which have antimicrobial and antioxidant properties have a significant effect on mostly sensorial properties of ice cream besides the effects on some microbiological and chemical reactions (Dean & Zottola, 1996;El-Bassiony et al, 2012).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

“…Although there is relatively more information about the antibacterial activity of propolis against L. monocytogenes in vitro, studies about its antibacterial effects on L. monocytogenes in food systems are still limited. There is an only study about the use of propolis in ice cream and investigated the antibacterial effect against Staphylococcus aureus in ice cream in this study (El-Bassiony, Saad, & El-Zamkan, 2012). Contamination of L. monocytogenes in food is the causative agent of listeriosis and has resulted in numerous major foodborne outbreaks worldwide (Ruiz, Williams, Djeri, Hinton Jr, & Rodrick, 2010).…”

Section: Practical Applicationsmentioning

confidence: 97%

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The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Özer

2020

J Food Process Preserv

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Foodborne illness and deaths caused by pathogenic microorganisms have become important public health concerns in recent years.Dangerous pathogens can easily contaminate foods and cause foodborne diseases. Ready-to-eat products like salad and ice cream are especially vulnerable and can cause foodborne diseases because these foods are not exposed to any further treatments before consumption to eliminate dangerous microorganisms. The nutritional value of ice cream is high due to its milk content. Therefore, it is a good nutritious source for the development of pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Shigella, Campylobacter jejuni, and Bacillus cereus (Gundogan & Avci, 2014).Many foodborne diseases due to the contamination of L. monocytogenes in dairy products such as ice cream were reported all over the world (Callejón et al., 2015;Dean & Zottola, 1996;Silk et al., 2013). Furthermore, Crawford (2007) and Scallan et al. (2011) reported that every year, approximately 2,500 cases of listeriosis caused by L. monocytogenes occurs and it is one of the most important causes of death due to foodborne diseases in the United States.

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Section: Re Sults and Discussionmentioning

confidence: 99%

Section: Re Sults and Discussionmentioning

confidence: 99%

Section: Practical Applicationsmentioning

confidence: 97%

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The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Özer

2020

J Food Process Preserv

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“…monocytogenes (Thamnopoulos et al, 2018), inhibit S. aureus (El-Bassiony et al, 2012), and increase the shelf life of yogurt (Ö zer, 2020). In this case, propolis can be used as an enrichment in food products, both as a natural additive, improving food quality, and as a natural preservative (Pobiega et al, 2018;Seibert et al, 2019).…”

Section: Fig 3 (Center)mentioning

confidence: 99%

Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis

Andre¹,

Arief²,

Apriantini³

et al. 2022

Food Sci Anim Resour

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This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the metaanalysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products.The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of TBARs showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05).Propolis in this case effectively used as natural preservatives in livestock products.

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“…However, data on the potential antimicrobial properties of propolis in dairy foods are scant: Costa et al. (2014) evaluated the antimicrobial effects of propolis-coated, active-packaging films (made with starch, glycerol, and cellulose nanocrystals) against coagulase-positive staphylococci in cheese curds and El-Bassiony et al. (2012) studied the antimicrobial activity of an ethanolic extract of propolis toward enterotoxigenic methicillin-resistant Staphylococcus aureus in laboratory-prepared ice-cream.…”

Section: Introductionmentioning

confidence: 99%

Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage

Michailidis

Thamnopoulos

Fletouris

et al. 2020

Food sci. technol. int.

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Propolis ethanolic extracts, with or without glycerol, were added into pasteurized, non-fat chocolate milk, which was artificially contaminated with Listeria monocytogenes. The addition of propolis ethanolic extracts dissolved into glycerol led to a definite anti-listerial effect in milk stored at 4 ℃, with both propolis concentrations tested (2 or 4 mg of dry propolis ethanolic extract per milliliter of chocolate milk) leading to inhibition of L. monocytogenes growth throughout 20 days of storage. The combined addition of propolis ethanolic extracts with glycerol was also effective in significantly reducing the rate of growth of L. monocytogenes in chocolate milk stored under improper (10 ℃) refrigeration storage conditions (more than five-fold increase in the generation time of L. monocytogenes compared to control trials). Finally, the combined addition of a deodorized propolis ethanolic extract with glycerol resulted in a significant anti-listerial effect upon storage of contaminated milk at 4 ℃ (more than three-fold increase in the generation time of L. monocytogenes compared to controls) and in a smaller anti-listerial effect upon milk storage at 10 ℃ (two-fold increase in the generation time of the pathogen compared to controls). Of note, chocolate milk containing deodorized propolis ethanolic extract and glycerol received a positive consumer acceptability score on the nine-point hedonic scale (median acceptability score of “7”). Hence, propolis may possess a promising role as a natural anti-listerial preservative in dairy drinks.

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Study on the antimicrobial activity of Ethanol Extract of Propolisagainst enterotoxigenic Methicillin-Resistant Staphylococcus aureus in lab prepared Ice-cream

Cited by 15 publications

References 0 publications

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis

Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage

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