Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

2021 ◽  
Author(s):  
Luciana Ruschel Santos ◽  
Alberto Alía ◽  
Irene Martin ◽  
Franciele Maria Gottardo ◽  
Laura Beatriz Rodrigues ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Plant Extracts ◽  
Natural Plant ◽  
Dry Cured Ham

scholarly journals Sublethal Injury Caused to Listeria monocytogenes by Natural Plant Extracts: Case Study on Grape Seed Extract and Garlic Extract

2019 ◽  
Vol 9 (13) ◽  
pp. 2731 ◽  
Author(s):  
Davy Verheyen ◽  
Maria Baka ◽  
Jan F. M. Van Impe
Keyword(s):  
Listeria Monocytogenes ◽  
Plant Extracts ◽  
Membrane Damage ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Food Preservation ◽  
Natural Plant ◽  
Novel Food ◽  
Sublethal Injury

Natural antimicrobials, such as grape seed extract (GSE) and garlic extract (GE), are often used as (a part of) novel food preservation technologies, especially due to their antilisterial effect. However, little is known on the extent of sublethal injury (SI) these extracts cause to Listeria monocytogenes, possibly leading to overestimated efficacies for such novel technologies. The influence of both extracts on the sublethal injury of L. monocytogenes strain LMG23775 was investigated, also using propidium iodide staining to investigate the nature of the injury. Minimum inhibitory concentrations were 500 mg gallic acid equivalents (GAE)/L and 7.5 μg allicin/mL for GSE and GE, respectively. These concentrations slowed down the growth of L. monocytogenes, while only causing a significant amount of SI for GSE. Pure extracts caused inactivation of the cells, with GSE being the most effective. Sublethal injury from pure GSE was mainly caused by membrane damage. In pure GE, a significant amount of SI, not caused by membrane damage, was also present, albeit less pronounced than in pure GSE. In conclusion, both extracts cause a significant amount of sublethal injury to L. monocytogenes, which is not taken into account in relevant studies investigating novel food preservation applications involving natural plant extracts.

Antimicrobial Effect of Thai Spices against Listeria monocytogenes and Salmonella Typhimurium DT104

2005 ◽  
Vol 68 (10) ◽  
pp. 2054-2058 ◽  
Author(s):  
CHITSIRI THONGSON ◽  
P. MICHAEL DAVIDSON ◽  
WARAPA MAHAKARNCHANAKUL ◽  
PREEYA VIBULSRESTH
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Apple Juice ◽  
Food System ◽  
Dilution Assay ◽  
Agar Dilution ◽  
Over Time

The objective of this study was to determine the potential antimicrobial activity of extracts and essential oils of spices from Thailand against foodborne pathogenic bacteria. The antimicrobial efficacy of ginger (Zingiber officinale), fingerroot (Boesenbergia pandurata), and turmeric (Curcuma longa) was evaluated against five strains of Listeria monocytogenes and four strains of Salmonella enterica ssp. enterica serovar Typhimurium DT104. Antimicrobial activity was investigated in microbiological media by using an agar dilution assay and enumeration over time and a model food system, apple juice, by monitoring growth over time. In the agar dilution assay, water extracts of the three spices had no effect on L. monocytogenes. Similarly, 50% ethanol extracts of ginger or turmeric had no effect. In contrast, ethanolic fingerroot extracts at 5 to 10% (vol/vol) inhibited most L. monocytogenes strains for 24 h in the agar dilution assay. Commercial essential oils (EO) of ginger or turmeric inhibited all L. monocytogenes at ≤0.6 or ≤10%, respectively. Fingerroot EO inhibited all strains at ≤0.4%. In the enumeration-over-time assay, a 5% fingerroot ethanol extract reduced ca. 4 log CFU/ml Listeria by around 2 log in 24 h while 10% inactivated the microorganism in 9 h. Fingerroot EO at 0.2% inactivated 4 log CFU/ml L. monocytogenes in 6 to 9 h. Neither extracts nor commercial EO had any effect on Salmonella Typhimurium DT 104 with the exception of fingerroot EO, which inhibited all strains at ≤0.7%. Addition of 0.2% fingerroot EO to apple juice reduced 4 log of L. monocytogenes Scott A and both strains of Salmonella Typhimurium to an undetectable level within 1 to 2 days. It was concluded that fingerroot EO and extract have potential for inhibiting pathogens in food systems.

scholarly journals Antimicrobial activity of essential oils and other plant extracts

1999 ◽  
Vol 86 (6) ◽  
pp. 985-990 ◽  
Author(s):  
K. A. Hammer ◽  
C. F. Carson ◽  
T. V. Riley
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Plant Extracts

scholarly journals Antimicrobial activity of essential oils against Listeria monocytogenes

2018 ◽  
Vol 45 (1) ◽  
pp. 37-44 ◽  
Author(s):  
Ružica Tomičić ◽  
Ivana Čabarkapa ◽  
Ana Varga ◽  
Zorica Tomičić
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils

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

Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes

Food Control ◽  
2008 ◽  
Vol 19 (12) ◽  
pp. 1174-1182 ◽  
Author(s):  
Antonello Paparella ◽  
Lorenzo Taccogna ◽  
Irene Aguzzi ◽  
Clemencia Chaves-López ◽  
Annalisa Serio ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Flow Cytometric
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