Antibacterial Activity of Guava (Psidium guajavaL.) and Neem (Azadirachta indicaA. Juss.) Extracts Against Foodborne Pathogens and Spoilage Bacteria

2007 ◽  
Vol 4 (4) ◽  
pp. 481-488 ◽  
Author(s):  
M.D. Mahfuzul Hoque ◽  
M.L. Bari ◽  
Y. Inatsu ◽  
Vijay K. Juneja ◽  
S. Kawamoto
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Spoilage Bacteria

scholarly journals Antibacterial Activity of Cinnamaldehyde and Carvacrol against Foodborne Pathogens and Spoilage Bacteria

2019 ◽  
Vol 34 (2) ◽  
pp. 91-96
Author(s):  
Shikha Rani Saha ◽  
ML Bari ◽  
Y Inatsu ◽  
S Kawampto ◽  
Md Mahfuzul Hoque
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Disc Diffusion Method ◽  
Ph Change ◽  
Spoilage Bacteria ◽  
Zones Of Inhibition ◽  
Ph Range

The excessive use of chemical preservatives is a serious problem worldwide, which necessitates the discovery of new classes of antimicrobials from other sources like herbs and spices for preservation of food and/or food products. In this study, antibacterial activity of essential oils (EOs) such as cinnamaldehyde and carvacrol were tested against four foodborne pathogens viz Staphylococcus aureus ATCC 25923, Shigella dysenteriae-I MJ-84, Escherichia soli ATCC 25922, Vibrio cholerae ATCC 6395 and two food spoilage bacteria viz Pseudomonas aeruginosa ATCC 27853 and Klebsiella rhizophila ATCC 13882, respectively, using disc diffusion method. These EOs were found to inhibit both categories of bacteria. Cinnamaldehyde and carvacrol showed maximum 30.0 ± 0.2 and 27.5 ± 0.5 zones of inhibition, respectively against S. aureus. Pseudomonas aeruginosa was found resistant against carvacrol. Cinnamaldehyde and carvacrol was determined. Both showed antibacterial activity after treatment at 100°C for 30 min suggesting that high temperature does not affect the activity. Both the EOs have a broad pH range and exhibited highest activity at pH 7.0, suggesting that they remain un-dissociated at pH change. The MIC and MBC values of cinnamaldehyde ranged between 0.125 and .0 %, and 0.25 and 2.0 %, respectively and MIC and MBC values of carvacrol ranged between 0.125 and 0.5%, and 0.25 and 1.0 %, respectively. The results of this study confirmed the possibility of using cinnamaldehyde and carvacrol in preventing the growth of foodborne pathogens and spoilage bacteria and extend the shelf life of foods. Bangladesh J Microbiol, Volume 34 Number 2 December 2017, pp 91-96

scholarly journals Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 448-460
Author(s):  
K. Yousof ◽  
Nor-Khaizura M.A.R. ◽  
Nur Hanani Z.A. ◽  
Ismail-Fitry M.R.
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Antibacterial Properties ◽  
Bacterial Strains ◽  
Spoilage Bacteria ◽  
Food Isolate ◽  
Acacia Honey ◽  
Time Kill ◽  
Tualang Honey

The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with different types of honey, due to mainly the composition, percentage as well as the nature of the sugars present in the honey. This study aimed to evaluate the antibacterial activity of four types of honey, namely Tualang honey (TH1), Tualang honey (TH2), Acacia honey (AH) and Yemeni Sumur honey (YSH). Nine bacterial strains were used. Disc diffusion, well diffusion, minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC), and time-kill methods were performed to reveal the antibacterial potential of the selected honey. The MIC values ranged between 12.5 to 50% for both TH1 and YSH while for TH2, and AH it ranged between 25 to 50%. For MBC, it ranged from 25 to 50%. The time-kill in TH1 Staphylococcus aureus (food isolate) showed total inhibition at 6 hrs in 2 X MIC, and for Staphylococcus aureus ATCC 29737 was 3.84 log CFU/g at the 6 hrs. Physicochemical quality of honey resulted as follows: the pH of the honey samples was acidic in nature ranging between 3.69 to 3.94, and the aw of the honey samples were between 0.53 to 0.69. For colour analysis, YSH was observed to has the maximum lightness and yellowness, and TH1 has the maximum redness. While, AH had a minimum lightness, redness, and yellowness.

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Microbiome population dynamics of cold smoked sockeye salmon during refrigerated storage and after culture enrichment

2021 ◽  
Author(s):  
Karen Jarvis ◽  
Chiun-Kang Hsu ◽  
James B. Pettengill ◽  
John Ihrie ◽  
Hiren Karathia ◽  
...  
Keyword(s):  
Population Dynamics ◽  
Foodborne Pathogens ◽  
Sockeye Salmon ◽  
Pathogen Detection ◽  
Rrna Gene ◽  
Metagenomic Sequencing ◽  
Smoked Salmon ◽  
Spoilage Bacteria ◽  
Culture Enrichment ◽  
Processing And Storage

Cold smoked salmon is a ready-to-eat seafood product of high commercial importance. The processing and storage steps facilitate the introduction, growth and persistence of foodborne pathogens and spoilage bacteria. The growth of commensal bacteria during storage and once the product is opened also influence the quality and safety of cold smoked salmon. Here we investigated the microbial community through targeted 16s rRNA gene and shotgun metagenomic sequencing, as means to better understand the interactions among bacteria in cold smoked salmon. Cold smoked salmon samples were tested over 30 days of aerobic storage at 4℃ and cultured at each timepoint in buffered Listeria enrichment broth (BLEB) commonly used to detect Listeria in foods. The microbiomes were comprised of Firmicutes and Proteobacteria namely, Carnobacterium , Brochothrix , Pseudomonas , Serratia , and Psychrobacter . Pseudomonas species were the most diverse species with 181 taxa identified. Additionally, we identified potential homologs to 10 classes of bacteriocins in microbiomes of cold smoked salmon stored at 4°C and corresponding BLEB culture enrichments. The findings presented here contribute to our understanding of microbiome population dynamics in cold smoked salmon, including changes in bacterial taxa during aerobic cold storage and after culture enrichment.  This may facilitate improvements to pathogen detection and quality preservation of this food.

ANTIBACTERIAL ACTIVITY OF EXTRACTS FROM FAMILY ZINGIBERACEAE AGAINST FOODBORNE PATHOGENS

2006 ◽  
Vol 26 (4) ◽  
pp. 325-334 ◽  
Author(s):  
S.P. VORAVUTHIKUNCHAI ◽  
S. LIMSUWAN ◽  
O. SUPAPOL ◽  
S. SUBHADHIRASAKUL
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens

Antibacterial activity of oregano essential oil against foodborne pathogens

2013 ◽  
Vol 43 (2) ◽  
pp. 169-174 ◽  
Author(s):  
Marília Gonçalves Cattelan ◽  
Maurício Bonatto Machado de Castilhos ◽  
Priscila Juliana Pinsetta Sales ◽  
Fernando Leite Hoffmann
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Oregano Essential Oil

Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens

2007 ◽  
Vol 70 (5) ◽  
pp. 1194-1199 ◽  
Author(s):  
EDUARDO MEDINA ◽  
CONCEPCIÓN ROMERO ◽  
MANUEL BRENES ◽  
ANTONIO de CASTRO
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Olive Oil ◽  
Foodborne Pathogens ◽  
Dairy Products ◽  
Salmonella Enteritidis ◽  
Virgin Olive Oil ◽  
Processed Foods ◽  
Aqueous Extracts ◽  
White Wines

The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.

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