Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol

Nostro, Antonia; Blanco, Anna Rita; Cannatelli, M.A.; Enea, Vincenzo; Flamini, Guido; Morelli, Ivano; Roccaro, Andrea Sudano; Alonzo, V.

doi:10.1016/s0378-1097(03)00890-5

Cited by 277 publications

(191 citation statements)

References 25 publications

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“…Considering the activity of oregano oil (in the concentration from 0.06-0.125% v/v), carvacrol and thymol showed higher activity against tested strains S. aureus and S. epidermidis (in the concentration from 0.015-0.03% v/v and from 0.03-0.06% v/v, respectively) [23]. Their activities against S. sonei and S. flexneri strains were in the same level of thyme and oregano essential oil effect [24].…”

Section: S T a P H Y L O C O C C U S S P S P Y O G E N E S E C mentioning

confidence: 99%

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

et al. 2009

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Essential oil of Satureja hortensis L. was analyzed by GC and GC/MS and tested by a broth micro-well dilution method for activity against multiresistant clinical isolates of pathogenic bacteria from 10 different genera: Klebsiella, Escherichia, Proteus, Staphylococcus, Streptococcus, Pseudomonas, Enterococcus, Enterobacter, Citrobacter and Acinetobacter. The main compounds in the oil were carvacrol (67%), γ-terpinene (15.3%) and p-cymene (6.73%). The oil showed activity against all tested strains. MIC/MBC values were in the range of 0.78-25 μl/ml, with the exception of the strain P. aeruginosa. Microbicidal concentration for this particular strain (50 μl/ml) was the highest tested concentration. The oil showed inhibitory and bactericidal effect at the same concentration (MIC=MBC) for all but three strains.

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Section: S T a P H Y L O C O C C U S S P S P Y O G E N E S E C mentioning

confidence: 99%

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

et al. 2009

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“…Staphylococcus enterotoxins (SEs) are a family of serologically well defined, low-molecular-weight proteins (26)(27)(28)(29)(30) produced by some strains of Staphylococcus aureus (23,31). Twenty different types of SEs, i.e., SEA-SEE, SEG-SER, and SEU have already been discovered, however SEA-SEE are the most common enterotoxins involved in staphylococcal food poisoning (20).…”

Section: Introductionmentioning

confidence: 99%

“…diaphoretic, anti-inflammatory, antiseptic, carminative, antispasmodic and tonic) being used in medicine native systems for a long. O. vulgare essential oil has presented interesting results in inhibiting the growth of bacteria, fungi and synthesis of microbial metabolites (4,31).…”

Section: Introductionmentioning

confidence: 99%

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Souza¹,

Barros²,

Conceição³

et al. 2009

Braz. J. Microbiol.

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This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL -1 , respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL -1 , respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Antistaphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.

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“…Moreover, its biological properties have been explored by agricultural, pharmaceutical, culinary and cosmetic industries as flavoring substances in foodstuffs, alcoholic beverages and perfumes because of its spicy fragrance (ALIGIANIS et al, 2001; VAN DEN DOOL;KRATZ, 1963). O. vulgare essential oil has been known as an interesting source of alternative antimicrobial compounds to be applied in food conservation (CHUN et al, 2005;NOSTRO et al, 2004;SOUZA et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

et al. 2008

Ciênc. Tecnol. Aliment.

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ResumoO óleo essencial de Origanum vulgare L. Lamiaceae (orégano) apresenta variadas propriedades biológicas, de modo que seu potencial antimicrobiano tem despertado interesse para uso na conservação de alimentos. Este estudo objetivou avaliar a interferência de diferentes tratamentos térmicos (60, 80, 100 e 120 °C/1 hora) sobre a efetividade antimicrobiana e composição química do óleo essencial de O. vulgare. A efetividade antimicrobiana do óleo essencial exposto aos diferentes tratamentos térmicos foi avaliada através da observação de sua atividade antimicrobiana em concentração absoluta e através da determinação da sua CIM utilizando-se a técnica de difusão em meio sólido. O estudo da composição do óleo essencial foi realizado através de GC-MS. O óleo essencial apresentou intensa atividade antimicrobiana sobre todas as amostras microbianas ensaiadas (Candida albicans, C. krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica e Serratia marcencens) mostrando amplos halos de inibição do crescimento microbiano (30 a 42 mm). O aquecimento do óleo essencial de O. vulgare não mostrou interferência (p < 0.05) sobre sua propriedade antimicrobiana, sendo observado o desenvolvimento de halos de inibição do crescimento microbiano com diâmetros similares ou aproximados quando ensaiadas a alíquota do óleo essencial mantido em temperatura ambiente e as alíquotas submetidas a diferentes temperaturas de aquecimento. Os valores de CIM encontrados para o óleo essencial de O. vulgare oscilaram entre 10 a 40 µL.mL -1 (20 µL.mL -1 para a maioria das amostras), entretanto nenhuma diferença significativa (p < 0.05) foi notada para os valores de CIM encontrados para as alíquotas do óleo essencial exposto a diferentes temperaturas. Ademais, o aquecimento não interferiu significativamente (p < 0.05) sobre a composição química do óleo essencial. A análise da composição do óleo essencial mostrou a presença de monoterpenos, compostos terpênicos e sesquiterpenos, de modo que carvacrol (68,06 a 70,27%) e p-cimeno (12,85 a 154,81%) foram os compostos encontrados em maiores concentrações no óleo essencial. Estes resultados mostram a estabilidade térmica do óleo essencial de O. vulgare e suporta seu possível uso concomitante com altas temperaturas em sistemas de conservação de alimentos. Palavras-chave: Origanum vulgare L.; óleo essencial; aquecimento; atividade antimicrobiana; composição química. AbstractOriganum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration a...

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Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol

Cited by 277 publications

References 25 publications

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

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