scholarly journals Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

2021 ◽  
Author(s):  
Marwan AL-HIJAZEEN
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Chicken Meat ◽  
Rosmarinus Officinalis ◽  
Aerobic Bacteria ◽  
Survival And Growth ◽  
And Staphylococcus Aureus ◽  
Cooked Chicken Meat ◽  
Bacterial Effect

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

scholarly journals INFLUÊNCIA DA COMPOSIÇÃO DA SALMOURA SOBRE OS PARÂMETROS FÍSICO-SENSORIAIS E MICROBIOLÓGICOS DE FILÉS DE PEITO DE FRANGO MARINADOS POR IMERSÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
ANNA CLAUDIA SIMAS PORTO ◽  
REGINA COELI DE OLIVEIRA TÔRRES ◽  
EUNICE CASSANEGO ILHA ◽  
MARILDE TEREZINHA BORDIGNON LUIZ ◽  
ERNANI SEBASTIÃO SANT’ANNA
Keyword(s):  
Staphylococcus Aureus ◽  
Weight Loss ◽  
Weight Gain ◽  
Isoelectric Point ◽  
Rosmarinus Officinalis ◽  
Raw Material ◽  
Highest Weight ◽  
Microbiological Parameters ◽  
Gain And Loss ◽  
And Staphylococcus Aureus

Avaliou-se a influência da composição da salmoura sobre os parâmetros físicosensoriais e microbiológicos de filés de peito de frango marinados por imersão. O experimento foi constituído por cinco formulações de salmoura. A proporção salmoura:frango foi de 2:1 (v/p). O processo de marinação ocorreu a temperatura de 5 C/12 horas, seguido de drenagem por 30 minutos. As amostras destinadas ao acompanhamento da vida de prateleira, 6 e 11 dias, foram armazenadas a 5 C. Foram avaliados ganho de peso durante a marinação e perda de peso no cozimento, sendo efetuadas determinação de pH, contagem de microrganismos aeróbios psicrotróficos, contagem de Staphylococcus aureus e pesquisa de Salmonella sp. Os menores ganhos de peso foram verificados para os tratamentos com adição de vinagre na salmoura, fato atribuído à redução do pH próximo ao ponto isoelétrico da carne. Estes tratamentos evidenciaram as maiores perdas de peso durante o cozimento. A matériaprima apresentou ausência de Salmonella sp. e contagens de Staphylococcus aureus e microrganismos psicrotróficos dentro dos limites estabelecidos pelo ICMSF. Após 11 dias de armazenamento, apenas os tratamentos com vinagre na composição da salmoura apresentaram contagem de microrganismos aeróbios psicrotróficos dentro do limite estabelecido pelo ICMSF (107 UFC/g). As melhores texturas foram verificadas nos tratamentos com adição de alecrim na composição da salmoura. Abstract It was evaluated the influence of brine composition on physicosensory and microbiological parameters in breast fillet of marinated chicken by immersion. The experiment was constituted by five brine formulations. The proportion of brine:fillet was 2:1 (v/w) for all treatments. The marination process occurred at 5 C/12 hours, following of drainage for 30 minutes. The samples were stored at 5 C at 6 and 11 days to monitor shelflife. It was then evaluated weight gain and loss, pH determination, count of psicrotrophics microorganisms and Staphylococcus aureus and absence of Salmonella sp. The lowest values of weight gain were observed in treatments with addition of vinegar in brine, probably due to the decrease of pH close to the meat isoelectric point. This treatments also evidenced the highest weight loss during the cooking. The raw material presented absence of Salmonella sp. and a count of Staphylococcus aureus and psicrotrophics microorganisms within quality limits established by ICMSF. After 11 days of storage, the treatments with vinegar in the brine composition presented count of psicrotrophics microorganisms within limits established by ICMSF (107 CFU/g). The best textures were presented in treatments with addition of rosemary (Rosmarinus officinalis) in brine composition.

scholarly journals GC-MS analysis, antibacterial, antioxidant study and brine shrimp lethality analysis of Trachyspermum ammi (L.) Sprague

2020 ◽  
Vol 1 (1) ◽  
pp. 45-50
Author(s):  
Shova D.C. ◽  
Binita Maharjan ◽  
Timila Shrestha ◽  
Samjhana Bharati ◽  
Ram Lal Shrestha
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Brine Shrimp ◽  
Bacterial Species ◽  
Zone Of Inhibition ◽  
Lc50 Value ◽  
Trachyspermum Ammi ◽  
Ic50 Value ◽  
And Staphylococcus Aureus ◽  
Fruit Part

Fruit part of Trachyspermum ammi (L.) Sprague was subjected to extraction of essential oil by hydrodistillation in Clevenger apparatus. So collected essential oil was analyzed by GC-MS for its composition and exhibited the presence of 10 different compounds. The most abundant were γ-terpinene (53.81%) and thymol (29.40%). Antibacterial activity was performed against six bacterial species and Staphylococcus aureus, Enterobacter cloaceae and Bacillus subtilis were the most susceptible to the essential oil showing zone of inhibition (ZOI) 1.4, 1.5 and 1.4 cm respectively. The IC50 value of the oil against DPPH was found to be 0.94 mg/mL. The LC50 value of essential oil of T. ammi against brine shrimp was found 26.2 μg/mL.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Antibiotic Resistance in Escherichia coli and Staphylococcus aureus from Retail Chicken Meat in Surabaya, Indonesia

2020 ◽  
Vol 3 (2) ◽  
pp. 80
Author(s):  
Annisa Aulia Maghfirani Sudarmadi ◽  
Subur Prajitno ◽  
Agung Dwi Wahyu Widodo
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Growth Promotion ◽  
Infectious Agent ◽  
Sampling Technique ◽  
Chicken Meat ◽  
Meat Sample ◽  
Meat Samples ◽  
And Staphylococcus Aureus

Introduction: Antimicrobial resistance is becoming a problem in public health. Zoonotic food-borne bacteria is infectious agent that can be transferred from animal to human through the food-producing animal we consume. Nowadays, antibiotic used for human and animal is not only to cure infection but also to aim animal’s growth promotion. It is known as non therapeutic antimicrobial agent (NTA) leading to antibiotic resistance. The third generation cephalosporins, cefotaxime, and also cefoxitin are included as important antibiotic for human. This study aims to identify the presence of cefotaxime-resistant Escherichia coli and cefoxitin-resistant Staphylococcus aureus isolated from chicken meat of both traditional and modern market in Surabaya.Methods: This is descriptive post test only experimental research. We used 8 samples of chicken meat from 4 different market using purposive sampling technique. We cultured Escherichia coli and Staphylococcus aureus from the chicken meat. Sensitivity test was done using Kirby-bauer disk-diffusion method.Results: All chicken meat sample bought from traditional market in Surabaya are contaminated by cefotaxime-sensitive Escherichia coli (n=4/4) while chicken meat sample bought from modern market are not contaminated by Escherichia coli (n=0/4). All chicken meat sample bought from traditional (n=4/4) are also contaminated by cefoxitin-sensitive Staphylococcus aureus. Half of chicken meat sample bought from modern market (n=2/4) are contaminated by cefoxitin-sensitive Staphylococcus aureus, while the other half (n=2/4) are contaminated by cefoxitin-resistant Staphylococcus aureus.Conclusion: Antibiotic resistance is found and all chicken meat samples have been highly contaminated with bacteria therefore food-processing should be done correctly.

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

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