scholarly journals Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat

2011 ◽  
Vol 42 (1) ◽  
pp. 187-196 ◽  
Author(s):  
Samy Selim
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Essential Oils ◽  
Escherichia Coli O157 ◽  
Beef Meat ◽  
Vancomycin Resistant Enterococci ◽  
Minced Beef ◽  
Soft Cheese ◽  
Vancomycin Resistant

Antimicrobial activity of essential oils against Escherichia coli O157:H7 in organic soil

Food Control ◽  
2010 ◽  
Vol 21 (11) ◽  
pp. 1458-1465 ◽  
Author(s):  
Nadine Yossa ◽  
Jitendra Patel ◽  
Patricia Miller ◽  
Y. Martin Lo
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Essential Oils ◽  
Organic Soil ◽  
Escherichia Coli O157

Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef

2011 ◽  
Vol 17 (6) ◽  
pp. 505-515 ◽  
Author(s):  
D. Djenane ◽  
J. Yangüela ◽  
T. Amrouche ◽  
S. Boubrit ◽  
N. Boussad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oils ◽  
Eucalyptus Globulus ◽  
Antibacterial Properties ◽  
Escherichia Coli O157 ◽  
Myrtus Communis ◽  
E Coli ◽  
Satureja Hortensis ◽  
Minced Beef

Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 using the agar diffusion technique. Results revealed that E. globulus and S. hortensis EOs had more antibacterial effects than that from M. communis. Minimal inhibitory concentrations (MIC) showed a range of 0.05–0.22% (volume by volume [v/v]). Sensitivity of gram-positive S. aureus was much higher than that of gram-negative E. coli. Plant EOs were added to minced beef (two-fold MIC value) at 0.10–0.44%, experimentally inoculated with the same pathogens at a level of 5 × 105 colony forming units (cfu)/g and stored at 5 ± 2 °C. Results showed that the EOs of E. globulus and S. hortensis had remarkable antibacterial properties, higher than that of M. communis, against S. aureus and E. coli. Indeed, a reduction of 5.8 log cfu/g (70.74% of reduction) was recorded after 7 days of storage for S. hortensis against E. coli. However, regarding S. aureus, both S. hortensis and E. globulus caused a highly significant ( p < 0.05) decrease of microbial counts, most evident after 5 days of storage; S. aureus numbers were 3.50 and 2.50 cfu/g, respectively, corresponding to a reduction of 2.20 and 3.20 log cfu/g (38.60 and 56.14% of reduction) after 1 week of storage. Sensory evaluation revealed that the aroma of minced beef meat treated with EOs was acceptable by panelists at the levels used.

Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling Listeria monocytogenes and Escherichia coli O157:H7 in Milk

2010 ◽  
Vol 5 (6) ◽  
pp. 2120-2131 ◽  
Author(s):  
Rita María Cava-Roda ◽  
Amaury Taboada-Rodríguez ◽  
María Teresa Valverde-Franco ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Escherichia Coli O157

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

2005 ◽  
Vol 68 (12) ◽  
pp. 2559-2566 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Growth Inhibition ◽  
Surfactant Concentration ◽  
Escherichia Coli O157 ◽  
Surfactant Micelles ◽  
E Coli ◽  
Oil Components

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.

scholarly journals Quantifying the Exposure to Antibiotic-Resistant Pathogens Among Patients Discharged From a Single Hospital Across All California Healthcare Facilities

2015 ◽  
Vol 36 (11) ◽  
pp. 1275-1282 ◽  
Author(s):  
Rupak Datta ◽  
Shawn Brown ◽  
Vinh Q. Nguyen ◽  
Chenghua Cao ◽  
John Billimek ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Nursing Homes ◽  
Hospital Readmissions ◽  
Time Dependent ◽  
Antibiotic Resistant ◽  
Total Exposure ◽  
Healthcare Facilities ◽  
Vancomycin Resistant Enterococci ◽  
Vancomycin Resistant

OBJECTIVETo assess the time-dependent exposure of California healthcare facilities to patients harboring methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant enterococci (VRE), extended-spectrum β-lactamase (ESBL)–producing Escherichia coli and Klebsiella pneumoniae, and Clostridium difficile infection (CDI) upon discharge from 1 hospital.METHODSRetrospective multiple-cohort study of adults discharged from 1 hospital in 2005–2009, counting hospitals, nursing homes, cities, and counties in which carriers were readmitted, and comparing the number and length of stay of readmissions and the number of distinct readmission facilities among carriers versus noncarriers.RESULTSWe evaluated 45,772 inpatients including those with MRSA (N=1,198), VRE (N=547), ESBL (N=121), and CDI (N=300). Within 1 year of discharge, MRSA, VRE, and ESBL carriers exposed 137, 117, and 45 hospitals and 103, 83, and 37 nursing homes, generating 58,804, 33,486, and 15,508 total exposure-days, respectively. Within 90 days of discharge, CDI patients exposed 36 hospitals and 35 nursing homes, generating 7,318 total exposure-days. Compared with noncarriers, carriers had more readmissions to hospitals (MRSA:1.8 vs 0.9/patient; VRE: 2.6 vs 0.9; ESBL: 2.3 vs 0.9; CDI: 0.8 vs 0.4; all P<.001) and nursing homes (MRSA: 0.4 vs 0.1/patient; VRE: 0.7 vs 0.1; ESBL: 0.7 vs 0.1; CDI: 0.3 vs 0.1; all P<.001) and longer hospital readmissions (MRSA: 8.9 vs 7.3 days; VRE: 8.9 vs 7.4; ESBL: 9.6 vs 7.5; CDI: 12.3 vs 8.2; all P<.01).CONCLUSIONSPatients harboring antibiotic-resistant pathogens rapidly expose numerous facilities during readmissions; regional containment strategies are needed.Infect. Control Hosp. Epidemiol. 2015;36(11):1275–1282

scholarly journals Komposisi Minyak Atsiri dan Aktivitas Antimikroba Rimpang Temu Putih dan Jahe Gajah sebagai Fitobiotik Pakan Unggas

2019 ◽  
Vol 6 (2) ◽  
pp. 181
Author(s):  
Laila Nur Rohma ◽  
Laila Nur Rohma ◽  
Osfar Sjofjan ◽  
M. Halim Natsir
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Feed Additives ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Activity Test ◽  
Main Component

ABSTRAK                                                                        Imbuhan pakan unggas dapat berasal dari bahan herbal yang mengandung berbagai komponen aktif yang bermanfaat bagi pertumbuhan ternak.Temu putih dan jahe gajah dapat dimanfaatkan sebagai imbuhan pakan karena mengandung minyak atsiri yang dapat berperan sebagai agen antibakteri. Penelitian ini bertujuan untuk mengetahui komponen penyusun minyak atsiri dan aktivitas antimikroba pada rimpang temu putih dan jahe gajah. Penelitian dilakukan dengan percobaan in vitro menggunakan temu putih dan jahe gajah yang diolah menjadi bentuk ekstrak minyak atsiri temu putih dan jahe gajah sebagai materi uji komposisi penyusun minyak atsiri serta bentuktepung dan enkapsulasi sebagai materi uji aktivitas antimikroba. Komposisi minyak atsiri temu putih terdiri dari lima komponen penyusun dengan cis-1,7-octadien-3-yl acetat sebagai komponen utama. Komposisi minyak atsiri jahe gajah terdiri dari tujuh komponen dan benzene,1-(1,5-dimethyl-4-hexenyl)-4-methyl-(CAS) ar-curcumene sebagai komponen utama. Minyak atsiri yang terkandung pada temu putih dan jahe gajah mempunyai peran dalam menghambat mikroba. Uji komposisi penyusun minyak atsiri menggunakan alat GC-MS dan uji aktivitas antimikroba menggunakan metode disc diffusion dan. Hasil dari uji aktivitas antimikroba menunjukkan bahwa temu putih dan jahe gajah dalam bentuk tepung dan enkapsulasi memiliki perbedaan yang sangat nyata (P<0,01) terhadap aktivitas antimikroba pada bakteri asam laktat, Escherichia coli dan Salmonella sp. Campuran temu putih dan jahe gajah (1:1) menunjukkan kemampuan terbaik dalam menghambat pertumbuhan bakteri patogen dengan diameter zona hambat 5,70±0,14 mm  (Escherichia coli) dan 6,88±0,45 mm (Salmonella sp.).Kata Kunci : antimikroba, fitobiotik, jahe gajah, minyak atsiri, temu putihABSTRACTThe poultry feed additives can contain herbal ingredients that contain various beneficial components for livestock growth. White turmeric and giant ginger can be used as feed additives because they contain essential oils that can be used as antibacterial agents. This study aims to determine the constituent components of essential oils and antimicrobial activity in white turmeric and giant ginger rhizomes. The study was carried out by in vitro experiments using white turmeric and giant ginger which were processed into the form of essential oil extract as material for the composition of essential oils test, and powder and encapsulation form as antimicrobial activity test material. The composition of essential oils of white turmeric consists of five constituent components with cis-1,7-octadien-3-yl acetate as the main component. The composition of giant ginger essential oil consists of seven components with benzene, 1- (1,5-dimethyl-4-hexenyl) -4-methyl- (CAS) ar-curcumene as the main component. Essential oils contained in the white turmeric and giant ginger have a role in inhibiting microbes. The composition of the essential oil tested using GC-MS and the antimicrobial activity test used the disc diffusion method. The results of the antimicrobial activity test showed that white turmeric and giant ginger in powder and encapsulation form had significant differences (P <0.01) on antimicrobial activity in lactic acid bacteria, Escherichia coli and Salmonella sp. The mixture of white turmeric and giant ginger (1: 1) showed the best ability to inhibit the growth of pathogenic bacteria with inhibitory zone diameters of 5.70 ± 0.14 mm (Escherichia coli) and 6.88 ± 0.45 mm (Salmonella sp.).Keywords: antimicrobial, essential oil, giant ginger, phytobiotic, white turmeric

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