scholarly journals The Combined Effect of Mentha spicata Essential Oil and Nisin Against Listeria monocytogenes

2015 ◽  
Vol 21 (4) ◽  
pp. 178-183 ◽  
Author(s):  
Mir-Hassan Moosavy ◽  
Yasser Shahbazi ◽  
Nassim Shavisi
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Combined Effect ◽  
Mentha Spicata

scholarly journals Antimicrobial effects of Mentha spicata essential oil and methanolic carrot extract against Staphylococcus aureus and Listeria monocytogenes in fish soup

2019 ◽  
Author(s):  
Yasser Shahbazi ◽  
Nassim Shavisi
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Room Temperature ◽  
Bacterial Contamination ◽  
Antibacterial Effects ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Natural Extracts ◽  
Carrot Extract

Plant essential oils and natural extracts have been attracted research interest to control bacterial contamination of food products. Staphylococcus aureus and Listeria monocytogenes are considered as public health bacterial hazards which survive in various types of food. The aim of the current study was to assess the effects of Mentha spicata essential oil (MSO: 0, 0.1 and 0.2%) alone and in combination with methanolic carrot extract (MCE) (0, 0.25 and 0.5%) against S. aureus and L. monocytogenes in fish soup. Untreated and treated homemade fish soups with different concentrations of MSO and MCE were inoculated with 5 log CFU/ml of S. aureus and L. monocytogenes, and then stored at 4 ± 1 ˚C (refrigerated temperature), 9 ± 1 ˚C (abused temperature) and 25 ± 1 ˚C (room temperature) during 15 days. Based on these findings, carvone (78.76%) and limonene (11.50%) were the major compounds of the MSO. The following sequence inhibition effect on S. aureus and L. monocytogenes was observed in treated soups: MSO 0.2% + MCE 0.5% > MSO 0.2% + MCE 0.25% > MSO 0.2% > MSO 0.1% + MCE 0.5% > MSO 0.1% + MCE 0.25% > MSO 0.1% > MCE 0.5% > MCE 0.25%. The results of the present study demonstrated that antibacterial effects of different concentrations of MSO separately and in combination with MCE were higher at 4 and 9 ˚C than 25 ˚C.

Use of essential oil treatments to control the Listeria monocytogenes growth in various food commodities

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
NG Chorianopoulos ◽  
PN Skandamis ◽  
GJE Nychas ◽  
SA Haroutounian
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Food Commodities

Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham

LWT ◽  
2021 ◽  
pp. 111881
Author(s):  
Jessica Audrey Feijó Corrêa ◽  
João Vitor Garcia dos Santos ◽  
Alberto Gonçalves Evangelista ◽  
Anne Caroline Schoch Marques Pinto ◽  
Renata Ernlund Freitas de Macedo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Phenolic Acids ◽  
Salmonella Enteritidis ◽  
Combined Application ◽  
Cooked Ham ◽  
Oil Components

Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis

2021 ◽  
pp. 108201322110132
Author(s):  
Mariem Somrani ◽  
Hajer Debbabi ◽  
Alfredo Palop
Keyword(s):  
Cell Adhesion ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Bioactive Compound ◽  
Gas Chromatography Mass Spectrometry ◽  
Antibiofilm Activity ◽  
Disk Diffusion Assay ◽  
Clove Essential Oil ◽  
Potential Strategy

The antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of the oil was characterized by gas chromatography–mass spectrometry. Stock solution of the essential oil of clove was prepared in 95% (v/v) ethanol (EOC). The antibacterial assays were performed by disk diffusion assay and minimal inhibitory concentration (MIC). The biomass of adhered cells and preformed biofilms after incubation with different concentrations of EOC was assessed by crystal violet. Eugenol was the major bioactive compound of clove essential oil, accounting for 78.85% of the total composition. The MIC values for L. monocytogenes and S. Enteritidis were 0.05 mg/ml and 0.1 mg/ml, respectively. The initial cell adhesion at MIC was inhibited by 61.8% for L. monocytogenes and 49.8% for S. Enteritidis. However, the effect of EOC was less marked on biofilm eradication than on cell adhesion. At MIC and within 1 hour of incubation with the EOC, the preformed biofilms were reduced by 30.2% and 20.3% for L. monocytogenes and S. Enteritidis, respectively. These results suggest that sanitizers based on clove essential oil could be a potential strategy to control biofilms in food-related environments.

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