Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

2014 ◽  
Vol 77 (2) ◽  
pp. 269-275 ◽  
Author(s):  
CHAYAPA TECHATHUVANAN ◽  
FATIMA REYES ◽  
JAIRUS R. D. DAVID ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Microbial Control ◽  
Antagonistic Effect ◽  
Synergistic Activity ◽  
Natural Antimicrobials ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Spoilage Microorganisms

Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life. The aim of this study was to investigate and compare the efficacy of the commercial natural antimicrobials white mustard essential oil (WMEO), citrus flavonoid and acid blend (CFAB), olive extract (OE), Nisaplin (a compound containing nisin), and lauric arginate (LAE) alone and in combinations against foodborne pathogens and spoilage microorganisms. MICs of individual and combined antimicrobials against Escherichia coli, Salmonella Enteritidis, Enterobacter aerogenes, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus were determined at pH 6.0 and 25°C. WMEO was most effective against B. cereus and S. aureus, with MICs of 250 and 500 mg/liter, respectively. CFAB inhibited all tested microorganisms, requiring only 12 to 35 mg/liter for gram-positive bacteria. For OE, 2,000 mg/liter was needed to achieve microbial inhibition. Nisaplin at 400 to 1,200 mg/liter inhibited only gram-positive bacteria. LAE was effective at low concentrations and required only 20 to 50 mg/liter to inhibit all tested microorganisms. When WMEO was combined with other antimicrobials, the effects were usually additive except for WMEO plus Nisaplin and WMEO+OE, which had synergistic activity against L. monocytogenes and Salmonella Enteritidis, respectively. An antagonistic effect was observed for WMEO+CFAB against E. aerogenes. For WMEO+LAE+CFAB, additive antimicrobial effects were noted against all strains tested except S. aureus, where a synergistic effect occurred. These findings suggest that these commercial natural antimicrobials have potential to enhance food safety by inhibiting foodborne pathogens and extending product shelf life.

scholarly journals Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 941
Author(s):  
Panayiota Xylia ◽  
George Botsaris ◽  
Panagiotis Skandamis ◽  
Nikolaos Tzortzakis
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Carbon Dioxide Production ◽  
Microbial Load ◽  
Expiration Date ◽  
Postharvest Management ◽  
Minimally Processed Vegetables ◽  
Yeasts And Molds ◽  
Staphylococcus Spp ◽  
Spoilage Microorganisms

When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

2012 ◽  
Vol 75 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
ELLEN J. VAN LOO ◽  
D. BABU ◽  
PHILIP G. CRANDALL ◽  
STEVEN C. RICKE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Inhibitory Effects ◽  
Natural Antimicrobials ◽  
E Coli ◽  
Liquid Smoke ◽  
Water Based ◽  
Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

scholarly journals Synergistic effects of Persicaria odorata (Daun Kesom) leaf extracts with standard antibiotics on pathogenic bacteria

2020 ◽  
Vol 16 (2) ◽  
Author(s):  
P. M. Ridzuan ◽  
Hairul Aini Hamzah ◽  
Anis Shah ◽  
Norazian Mohd Hassan ◽  
Baharudin Roesnita
Keyword(s):  
Pathogenic Bacteria ◽  
Synergistic Effects ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Synergistic Activity ◽  
Leaf Extracts ◽  
Gram Positive ◽  
Disk Diffusion Method ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

Antibacterial activity of different types of P. odorata leaf extracts was evaluated in combination with standard antibiotics. Persicaria. odorata leaves were extracted with n-hexane (n-hex), dichloromethane (DCM) and methanol (MeOH).  Each extract was applied on vancomycin (30µg), erythromycin (15µg) and gentamicin (10µg) discs, respectively. Disk diffusion method was used to evaluate the synergistic activity of each combination on Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes, Streptococcus pneumoniae, Pseudomonas aeruginosa, Salmonella typhi, and Escherichia coli. Minimum inhibitory concentration (MIC) and gas chromatography mass spectrometry (GCMS) analysis was performed on the active extract. Synergistic effects seen were mainly from the n-hex+antibiotics combinations, mainly on the Gram-positive bacteria (7 additive, 5 antagonistic), with MIC range from 50 µg/ml to 100 µg/ml, as well as Gram-negative bacteria (2 additive, 2 indifferent, 5 antagonistic). In particular, synergism showed by the combination of n-hex+van were all additive against the susceptible bacteria. DCM extract combination showed synergistic effects on three Gram-positive species (S. aureus, S. epidermidis, S. pyogenes). Meanwhile, MeOH+antibiotics combination showed significant additive synergistic effects (p<0.05) on S. aureus and S. epidermidis.  The major compounds of leaves extract were decanal and β-citral. n-Hex extract superiorly inhibited Gram-positive bacteria growth as compared to DCM and MeOH extracts. The additive synergistic property of the n-hex P. odorata extract could be further studied for possible use as an antibacterial agent.

scholarly journals Antimicrobial Activities of Leaf Extracts of Guava (Psidium guajavaL.) on Two Gram-Negative and Gram-Positive Bacteria

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Bipul Biswas ◽  
Kimberly Rogers ◽  
Fredrick McLaughlin ◽  
Dwayne Daniels ◽  
Anand Yadav
Keyword(s):  
Salmonella Enteritidis ◽  
Leaf Extract ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Leaf Extracts ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Spoilage Bacteria ◽  
Guava Leaves

Aim.To determine the antimicrobial potential of guava (Psidium guajava) leaf extracts against two gram-negative bacteria (Escherichia coliandSalmonella enteritidis) and two gram-positive bacteria (Staphylococcus aureusandBacillus cereus) which are some of foodborne and spoilage bacteria. The guava leaves were extracted in four different solvents of increasing polarities (hexane, methanol, ethanol, and water). The efficacy of these extracts was tested against those bacteria through a well-diffusion method employing 50 μL leaf-extract solution per well. According to the findings of the antibacterial assay, the methanol and ethanol extracts of the guava leaves showed inhibitory activity against gram-positive bacteria, whereas the gram-negative bacteria were resistant to all the solvent extracts. The methanol extract had an antibacterial activity with mean zones of inhibition of 8.27 and 12.3 mm, and the ethanol extract had a mean zone of inhibition of 6.11 and 11.0 mm againstB. cereusandS. aureus, respectively. On the basis of the present finding, guava leaf-extract might be a good candidate in the search for a natural antimicrobial agent. This study provides scientific understanding to further determine the antimicrobial values and investigate other pharmacological properties.

scholarly journals Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

2015 ◽  
Vol 4 (6) ◽  
pp. 14 ◽  
Author(s):  
Hayriye Cetin-Karaca ◽  
Melissa C. Newman
Keyword(s):  
Phenolic Compounds ◽  
Foodborne Pathogens ◽  
Ellagic Acid ◽  
Consumer Preference ◽  
Antimicrobial Activities ◽  
Antimicrobial Efficacy ◽  
Dilution Method ◽  
Natural Antimicrobials ◽  
Gram Positive ◽  
Food Preservatives

<p>Protection of food from pathogens and spoilage organisms has been achieved by a variety of methods. Due to consumer preference, health and economic concerns in recent years, there is considerable interest to employ natural antimicrobials as an alternative to control the growth of microorganisms. This study evaluates the antimicrobial efficacy of natural plant derived phenolic compounds (PDPC) including chlorogenic acid, coumarin, curcumin, ellagic acid, (-) epicatechin, eugenol, rosmarinic acid, rutin, tannic acid, thymol, thymoquinone, and xanthohumol) as preservatives in food products. Several strains of <em>Bacillus</em>, <em>Listeria </em>and <em>Clostridium </em>species were treated with 12 natural PDPCs. Concentrations of 5, 10, 15, and 20 ppm of each compound were evaluated by broth micro-dilution method and the MICs were determined by using optical density after 24 and 60 hours of incubation. Thymoquinone, xanthohumol and ellagic acid demonstrated the highest antimicrobial efficacy (MIC &lt;20 ppm). Structural alterations in treated bacteria were observed via scanning electron microscopy. The results demonstrated that the PDPCs have varying antimicrobial activities against both aerobic and anaerobic Gram-positive foodborne pathogens following 24 hour and 60 hour incubation periods, respectively. Natural sources of phenolic compounds contain major antimicrobial components and have great potential to control the growth of pathogens and be used as natural antimicrobials and food preservatives for extended storage.</p>This study highlighted the antimicrobial efficacy of some PDPCs which may replace the artificial antimicrobials and preservatives in food industry to partially or completely control or inhibit the growth of harmful bacteria.

scholarly journals Bacteriological Study of salivaricin production from treptococcus salivarius isolated from the oral cavity

2010 ◽  
Vol 4 (1) ◽  
pp. 23-33
Author(s):  
Ibtihal AbdulHadi Majeed ◽  
Abdulkareem Al-Kazaz ◽  
Moayad Sabri ◽  
Sahar Abdul-Wahab
Keyword(s):  
Oral Cavity ◽  
Inhibitory Activity ◽  
Inhibitory Effect ◽  
Antagonistic Effect ◽  
Streptococcus Salivarius ◽  
Gram Positive ◽  
Bacteriological Study ◽  
Gram Negative ◽  
Gram Positive Bacteria

A total of 115 samples (oral cavity swabs) were collected from healthy individuals. Sixty eight isolates were identified as Streptococcus salivarius using microscopical, biochemical and serotyping tests. The ability of Streptococcus salivarius local isolates to produce salivaricin was detected by testing the inhibitory activity against gram positive bacteria and gram negative bacteria. Results showed that only 26 isolates were capable of producing salivaricin and showed inhibitory activity against some gram positive isolates especially S. pyogenes, while no inhibitory effect was noticed towards the gram negative isolates that were used in this study. S. salivarius IS9 was selected according to its efficiency of inhibiting activity against a number of tested bacteria.The results of determination of antagonistic effect of IS9 against all local isolates of S. salivarius showed that 45 isolates of them were affected, while 23 isolates were not affected.

scholarly journals Synthesis, Characterization, and Antimicrobial Studies of Novel Series of 2,4-Bis(hydrazino)-6-substituted-1,3,5-triazine and Their Schiff Base Derivatives

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Hessa H. Al-Rasheed ◽  
Essam N. Sholkamy ◽  
Monirah Al Alshaikh ◽  
Mohammed R. H. Siddiqui ◽  
Ahmed S. Al-Obaidi ◽  
...  
Keyword(s):  
Schiff Base ◽  
Pathogenic Bacteria ◽  
Specific Effect ◽  
Antagonistic Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Antimicrobial Studies ◽  
Schiff Base Derivatives ◽  
Wide Range

The present work represents the synthesis, characterization, and antimicrobial studies of novel series of 2,4-bis(hydrazino)-6-substituted-1,3,5-triazine and their Schiff base derivatives. IR, NMR (H1 and C13), elemental analysis, and LC-MS characterized the prepared compounds. The biological activity of the target products was evaluated as well. Twenty-two of the prepared compounds were selected according to their solubility in aqueous DMSO. Only eight compounds showed good activity against the selected pathogenic bacteria and did not show antagonistic effect against fungus Candida albicans. Two compounds 4k and 5g have wide-range effect presently in Gram-positive and Gram-negative bacteria while other compounds (4f, 4i, 4m, 5d, 6i, and 6h) showed specific effect against the Gram-negative or Gram-positive bacteria. The minimum inhibitory concentration (MIC, μg/mL) of 4f, 4i, 4k, and 6h compounds against Streptococcus mutans was 62.5 μg/mL, 100 μg/mL, 31.25 μg/mL, and 31.25 μg/mL, respectively. The MIC of 4m, 4k, 5d, 5g, and 6h compounds against Staphylococcus aureus was 62.5 μg/mL, 31.25 μg/mL, 31.25 μg/mL, 100 μg/mL, and 62.5 μg/mL, respectively. The MIC of 4k, 5g, and 6i compounds against Salmonella typhimurium was 31.25 μg/mL, 100 μg/mL, and 62.5 μg/mL, respectively. The MIC of 6i compound against Escherichia coli was 62.5 μg/mL.

Incorporation of Probiotic Bacteria in Whey Cheese: Decreasing the Risk of Microbial Contamination

2011 ◽  
Vol 74 (7) ◽  
pp. 1194-1199 ◽  
Author(s):  
A. RAQUEL MADUREIRA ◽  
MANUELA E. PINTADO ◽  
ANA M. P. GOMES ◽  
F. XAVIER MALCATA
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Culture Medium ◽  
Research Effort ◽  
Major Effect ◽  
Foodborne Illnesses ◽  
Bifidobacterium Animalis ◽  
Probiotic Strains ◽  
And Staphylococcus Aureus ◽  
Spoilage Microorganisms

For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of whey cheeses specifically have not been reported. Hence, the goals of this research effort were (i) to manufacture a probiotic whey cheese with Bifidobacterium animalis and Lactobacillus casei and (ii) to assess the antimicrobial activity of these probiotics against a set of foodborne pathogens (Listeria innocua, Salmonella Enteritidis, and Staphylococcus aureus) and food spoilage microorganisms (Pseudomonas aeruginosa and Escherichia coli). Three ranges of these microbial contaminants were used for inoculation of cheeses: 103 to 104, 104 to 106, and 106 to108 CFU/g. Inoculation in plain culture medium served as a control. The inhibition produced by the probiotics was calculated, and the major effect was found to be bacteriostatic. In specific cases, full inhibition was observed, i.e., by B. animalis against P. aeruginosa and by L. casei against Salmonella Enteritidis and L. innocua. Conversely, the least inhibition was detected for L. casei against P. aeruginosa. Our results suggest that use of these probiotic strains can extend the shelf life of whey cheeses and make them safer by delaying or preventing growth of common contaminant bacteria.

scholarly journals THE COMBINED EFFECT OF SODIUM LACTATE, LACTIC ACID AND ACETIC ACID ON THE SURVIVAL OF Salmonella spp. AND THE MICROBIOTA OF CHICKEN DRUMSTICKS

2021 ◽  
Vol 58 (2) ◽  
Author(s):  
Goran Ali Habeeb ◽  
Halil Durmuşoğlu ◽  
Osman İrfan İlhak
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Tap Water ◽  
Sodium Lactate ◽  
Control Group ◽  
Salmonella Spp ◽  
Pseudomonas Spp

The poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of Salmonella spp. and the shelf life of chicken drumsticks. The fresh chicken drumsticks were inoculated with Salmonella Typhimurium and Salmonella Enteritidis and they were divided into groups as control (sterile tap water), 1% sodium lactate (SL), 1.5% lactic acid (LA), 1.5% acetic acid (AA), and their combinations. The drumstick samples were immersed into the treatment solutions for 5 minutes and stored at 4˚C for eight days, and they were analyzed for aerobic psychrotrophic bacteria (APB), Pseudomonas spp., lactic acid bacteria (LAB), Salmonella spp. and pH level. On day 5, APB, Pseudomonas spp. and LAB numbers exceeded 7.0 log10 CFU ml-1 in the control, SL, LA and LA+ SL groups. The reduction levels of Salmonella spp. were 1.2 and 0.9 log10 CFU ml-1 in the LA and AA+LA groups on day 0, and they were significantly different from the control group (P0.05). The shelf life of the chicken drumsticks that were treated with the solutions containing 1.5% AA (AA, AA+ SL, AA+ LA and AA+ LA+ SL) was at least two days longer than the control group. It is concluded that the combinations of 1.5% LA, 1.5% AA and 1% SL can be used to reduce the number of Salmonella spp. and to extend the shelf life of chicken drumstick.Key words: chicken drumstick; lactic acid; acetic acid; sodium lactate; Shelf life; Salmonella spp. KOMBINIRANI UČINEK NATRIJEVEGA LAKTATA, MLEČNE KISLINE IN OCETNE KISLINE NA PREŽIVETJE Salmonelle spp. IN OSTALIH MIKROORGANIZMOV NA PIŠČANJIH BEDRIHIzvleček: Perutninsko predelovalna industrija raziskuje nove prilagoditve za dekontaminacijo mesa, da bi preprečila prenašanje patogenih mikroorganizmov s hrano in podaljšala rok uporabnosti perutninskih izdelkov. V opisani raziskavi so avtorji proučevali učinke mlečne kisline, ocetne kisline in natrijevega laktata, samostojno ali v kombinaciji, na preživetje Salmonelle spp. in na rok uporabnosti piščančjih beder. Sveža piščančja bedra so inokulirali s Salmonello typhimurium in Salmonella enteritidis ter jih razdelili v skupine: kontrolna skupina (z dodano sterilno vodo iz vodovoda), skupina z 1% natrijevim laktatom (SL), skupina z 1,5% mlečne kisline (LA), skupina z 1,5% ocetne kisline (AA) in njihovih kombinacij. Bedra so za 5 minut potopili v raztopine za obdelavo in jih osem dni hranili pri 4° C ter jih analizirali za prisotnost aerobne psihrotrofne bakterije (APB), Pseudomonas spp., mlečnokislinske bakterije (LAB), Salmonella spp. in pH-vrednosti. Peti dan so koncentracije APB, Pseudomonas spp. in LAB presegale 7,0 log10 CFU ml-1 v kontrolni skupini, skupini SL, LA in LA + SL. Znižanje ravni Salmonella spp. so bile 0, 1 in log10 CFU ml-1  v skupinah LA in AA + LA na dan 0 in so se bistveno razlikovale od kontrolne skupine (P 0,05). Rok uporabnosti piščančjih beder, obdelanih z raztopinami, ki vsebujejo 1,5% AA (AA, AA + SL, AA + LA in AA + LA + SL), je bil vsaj dva dni daljši od kontrolne skupine. Ugotovljeno je bilo, da lahko kombinacije 1,5% LA, 1,5% AA in 1% SL uporabimo za zmanjšanje števila Salmonella spp. in podaljšajo rok uporabnosti piščančjih beder.Ključne besede: piščančja bedra; mlečna kislina; ocetna kislina; natrijev laktat; rok uporabnosti; Salmonella spp.

scholarly journals Assessment of Antimicrobial Activity, Mode of Action and Volatile Compounds of Etlingera pavieana Essential Oil

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3245
Author(s):  
Porawan Naksang ◽  
Sasitorn Tongchitpakdee ◽  
Kanjana Thumanu ◽  
Maria Jose Oruna-Concha ◽  
Keshavan Niranjan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Foodborne Pathogens ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Dilution Method ◽  
Membrane Composition ◽  
Gram Positive ◽  
Gram Positive Bacteria

Etlingera pavieana (Pierre ex Gagnep.) R.M.S. is a rhizomatous plant in the Zingiberaceae family which could be freshly eaten, used as a condiment or as a traditional remedy. Our work investigated the chemical composition and antimicrobial activity of the E. pavieana essential oils extracted from the rhizome (EOEP). We extracted the EOEP from the rhizome by hydrodistillation and analyzed the chemical composition by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 22 volatile compounds were identified where trans-anethole (78.54%) and estragole (19.36%) were the major components in the EOEP. The antimicrobial activity of EOEP was evaluated based on the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) values using the broth dilution method and enumerating cell death overtime. Our work shows that the EOEP exhibits potent antibacterial activity against foodborne pathogenic Gram-positive bacteria, namely Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes in the range of 0.1–0.3% (v/v). We further investigated the mechanism of EOEP inhibition using Synchrotron Fourier transformation infrared (FTIR) microspectroscopy. Here, we show significant differences in DNA/nucleic acid, proteins and cell membrane composition in the bacterial cell. To conclude, EOEP exhibited antimicrobial activity against foodborne pathogens, especially the Gram-positive bacteria associated with ready-to-eat (RTE) food and, thus, has the potential to serve as a natural preservative agent in RTE products.

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