scholarly journals Minimum inhibitory concentration (MIC) determination of herbal extracts against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus

2018 ◽  
Vol 17 (04) ◽  
pp. 62-67
Author(s):  
Tien T. Tran
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Camellia Sinensis ◽  
Azadirachta Indica ◽  
Psidium Guajava ◽  
Dilution Method ◽  
E Coli ◽  
Eclipta Prostrata

The objective of this study was to determine the minimum inhibitoryconcentration (MIC) of crude extract from five medical herbs in Vietnam (Camellia sinensis, Eclipta prostrata L., Pseuderanthemum palatiferum, Psidium guajava, Azadirachta indica) against Escherichia coli ATCC25922, Salmonella Typhimurium, Staphylococcus aureus ATCC25923 by macro - dilution method. These results were the basis for the application of these herbs in the prevention and treatment of diseases in animals. The results showed that MICs of Camellia sinensis against E. coli, S. Typhimurium, and S. aureus were 8 - 16 mg/mL, 8 - 16 mg/mL, 0.5 mg/mL respectively; MICs of Eclipta prostrata L. against E. coli, S. Typhimurium, and S. aureus were 16 mg/mL, 16 mg/mL, 1 - 2 mg/mL respectively; MICs of Pseuderanthemum palatiferum against E. coli, S. Typhimurium and S. aureus were 8 mg/mL, 4 - 8 mg/mL, 2 - 4 mg/mL respectively; MICs of Psidium guajava against E. coli, S. Typhimurium and S. aureus were 16 mg/mL, 16 mg/mL, 0.125 - 0.25 mg/mL respectively and MICs of Azadirachta indica against E. coli, S. Typhimurium and S. aureus were more than 16 mg/mL.

scholarly journals ATIVIDADE ANTIMICROBIANA DE MICRORGANISMOS ISOLADOS DE GRÃOS DE KEFIR

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Priscila Alves Dias ◽  
Daiani Teixeira Silva ◽  
Cláudio Dias Timm
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Escherichia Coli O157 ◽  
E Coli

Resumo Kefir é o produto da fermentação do leite pelos grãos de kefir. Esses grãos contêm uma mistura simbiótica de bactérias e leveduras imersas em uma matriz composta de polissacarídeos e proteínas. Muitos benefícios à saúde humana têm sido atribuídos ao kefir, incluindo atividade antimicrobiana contra bactérias Gram positivas e Gram negativas. A atividade antimicrobiana de 60 microrganismos isolados de grãos de kefir, frente à Escherichia coli O157:H7, Salmonella enterica subsp. enterica sorotipos Typhimurium e Enteritidis, Staphylococcus aureus e Listeria monocytogenes, foi estudada através do teste do antagonismo. A ação antimicrobiana dos sobrenadantes das bactérias ácido-lácticas que apresentaram atividade no teste do antagonismo foi testada. O experimento foi repetido usando sobrenadantes com pH neutralizado. Salmonella Typhimurium e Enteritidis sobreviveram por 24 horas no kefir em fermentação. E. coli O157:H7, S. aureus e L. monocytogenes foram recuperados até 72 horas após o início da fermentação. Todos os isolados apresentaram atividade antimicrobiana contra pelo menos um dos patógenos usados no teste do antagonismo. Sobrenadantes de 25 isolados apresentaram atividade inibitória e três mantiveram essa atividade com pH neutralizado. As bactérias patogênicas estudadas sobreviveram por tempo superior àquele normalmente utilizado para a fermentação do kefir artesanal, o que caracteriza perigo em potencial para o consumidor quando a matéria-prima não apresentar segurança sanitária. Lactobacillus isolados de grãos de kefir apresentam atividade antimicrobiana contra cepas de E. coli O157:H7, Salmonella sorotipos Typhimurium e Enteritidis, S. aureus e L. monocytogenes além daquela exercida pela diminuição do pH.

Antimicrobial Effects of Novel H2O2-Ag+ Complex on Membrane Damage to Staphylococcus aureus,Escherichia coli and Salmonella typhimurium

2021 ◽  
Author(s):  
Bing Han ◽  
Xiaoyu Han ◽  
Mengmeng Ren ◽  
Yilin You ◽  
Jicheng Zhan ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Membrane Damage ◽  
Bactericidal Effect ◽  
E Coli ◽  
Bacterial Cell Membrane ◽  
Time Kill ◽  
Environmental Disinfection

Diseases caused by harmful microorganisms pose a serious threat to human health. Safe and environment-friendly disinfectants are, therefore, essential in preventing and controlling such pathogens. This study aimed to investigate the antimicrobial activity and mechanism of a novel hydrogen peroxide and silver (H 2 O 2 -Ag + ) complex (HSC) in combatting Staphylococcus aureus ATCC 29213, Escherichia coli O157:H7 NCTC 12900 and Salmonella typhimurium SL 1344. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values against S. aureus were found to be 0.014 % H 2 O 2 -3.125 mg/L Ag + , while 0.028 % H 2 O 2 -6.25 mg/L Ag + for both E. coli and S. typhimurium . Results of the growth curve assay and time-kill trial suggest that the HSC could inhibit the growth of the tested bacteria, as 99.9 % of viable cells were killed following treatment at the 1 MIC for 3 h. Compared with Oxytech D10 disinfectant (0.25 % H 2 O 2 -5 mg/L Ag + ), the HSC exhibited better antibacterial efficacy at a lower concentration (0.045 % H 2 O 2 -10 mg/L Ag + ). The mechanism of antibacterial action of HSC was found including the disruption of the bacterial cell membrane, followed by entry into the bacteria cell to reduce intracellular adenosine triphosphate (ATP) concentration, and inhibit the activity of antioxidases, superoxide dismutase (SOD) and catalase (CAT). The enhanced bactericidal effect of hydrogen peroxide combined with silver indicates a potential for its application in environmental disinfection, particularly in the food industry.

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 Aktivitas Antibakteri Sabun Cuci Tangan yang Mengandung Ekstrak Metanol Rumput Laut Eucheuma spinosum (Antibacterial Activity Test of Eucheuma spinosum Methanol Extract Hand Wash)

MEDULA ◽  
2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Nur Illiyyin Akib ◽  
Mariani Triwatami ◽  
Andi Eka Purnama Putri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Methanol Extract ◽  
Antibacterial Activities ◽  
Dilution Method ◽  
E Coli ◽  
Hand Wash ◽  
Ethanol Extracts ◽  
Physical And Chemical

Background: Eucheuma spinosum seaweed contain flavonoid, triterpenoid, alkaloids and polyphenol which has been widely used in antibacterial activity. Purpose(s):The aim of the research are to determine antibacterial activities of metanol extracts of E. spinosum against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922; to formulate hand wash of seaweed of methanol extract E. spinosum that has antibacterial activity and has physical and chemical stability. Methods: Seaweed E.spinosum methanol extract was derived by maceration method. Antibacterial activities of the extract were tested by liquid dilution and solid dilution method. Hand wash was formulated by mechanical dissolved methods. Antibacterial activity of hand wash were tested by liquid dilution and solid dilution method. Physical and chemical stabilities were conducted by cycling test. Results:. These were showed through minimum inhibitory concentration (MIC) of ethanol extracts of E. spinosum against S. aureus ATCC 25923 at concentrations of 6% and E. coli ATCC 25922 at concentrations of 6%. The minimum bactericidal concentration (MBC) of ethanol extracts of E. spinosum against S. aureus ATCC 25923 at concentrations of 8% and E. coli ATCC 25922 at concentrations of 8%. Formulation of hand wash seaweed E. spinosum methanol extract at concentrations of 8% and 10%. The test of stabilities results of hand wash changes were organoleptic, viscosity, pH, and foaming ability were accordance to qualified standard. The antibacterial activity of hand wash contains seaweed E. spinosum methanol extract at concentration of  8% and 10% have bactericidal activity againts S. aureus ATCC 25923 and E. coli ATCC 25922. Conclusion: Overall, these results suggested that formula of hand wash contains E. spinosum metanol extracts have antibacterial properties against S. aureus ATCC 25923 and E. coli ATCC 25922.Keywords: antibacterial, Eucheuma spinosum, hand wash, physical and chemical stability Latar Belakang: Rumput laut Eucheuma spinosum mengandung flavonoid, triterpenoid, alkaloid, dan polifenol yang memiliki aktivitas antibakteri. Tujuan: Penelitian ini bertujuan mengetahui aktivitas antibakteri ekstrak metanol E. spinosum terhadap Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922; membuat sediaan sabun cuci tangan dari ekstrak metanol E. spinosum yang memiliki aktivitas antibakteri dan stabil secara fisika dan kimia. Metode: Ekstrak metanol E. spinosum diperoleh dengan metode maserasi. Uji aktivitas antibakteri ekstrak dilakukan dengan metode dilusi cair dan dilusi padat. Sabun cuci tangan diformulasi dengan metode pencampuran mekanik. Uji aktivitas antibakteri sabun cuci tangan dilakukan dengan metode dilusi cair dan dilusi padat. Uji stabilitas fisika kimia dilakukan dengan metodecycling test. Hasil: Konsentrsi Hambat Minimum (KHM) ekstrak metanol E. spinosum terhadap S. aureus ATCC 25923 adalah 6% dan terhadap E. coli ATCC 25922 adalah 8%. Ekstrak metanol E. spinosum dapat diformulasi menjadi sabun cuci tangan dengan konsentrasi 8% dan 10%. Uji stabilitas menunjukkan bahwa perubahan organoleptik, viskositas, pH, dan kemampuan membentuk busa masih berada dalam nilai yang dipersyaratkan. Uji aktivitas antibakteri sabun cuci tangan yang mengandung ekstrak metanol E. spinosum dengan konsentrasi 8% dan 10% memiliki aktivitas antibakteri terhadap ATCC 25923 and E. coli ATCC 25922. Simpulan: Formula sabu cuci tangan yang mengandung ekstrak metanol E. spinosum memiliki aktivitas antibakteri terhadap ATCC 25923 and E. coli ATCC 25922.Kata kunci: antibakteri, Eucheuma spinosum, sabun cuci tangan, stabilitas fisika kimia

scholarly journals Enterosin KP’nin Antibakteriyal Aktivitesi Üzerine Para-Hidroksi-Benzoik Asit ile Propil-Parabenin Sinerjit Etkisi

2014 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Zeliha Yıldırım ◽  
Yaselin İlk ◽  
Metin Yıldırım
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Inhibitory Activity ◽  
Hydroxybenzoic Acid ◽  
Escherichia Coli O157 ◽  
Food Preservatives ◽  
Food Preservative ◽  
E Coli ◽  
Propyl Paraben

In this study, the effects of food preservative p-hydroxybenzoic acid and propyl-paraben on the inhibitory activity of enterocin KP produced by Enterococcus faecalis KP were determined. Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium, resistant to enterocin KP bacteriocin, were used as target organisms. The inhibitor activity of enterosin KP (1600 AU/ml) alone or in combination with p-hydroxybenzoic acid (%0.1-0.3) and propyl-paraben (%0.008-0.16) on the growth of Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium were determined. The inhibitory activity of enterocin KP was increased when used in combination with p-hydroxybenzoic acid and propyl-paraben at concentrations of 0.1-0.3% and 0.008-0.016%, respectively. Furthermore, Staphylococcus aureus, E. coli O157:H7 and Salmonella Typhimurium became sensitive to enterocin KP. In conclusion, the use of enterocin KP in combination with other food preservatives principles resulted in an increase in its inhibitory activity and spectrum.

Inhibition and Inactivation of Five Species of Foodborne Pathogens by Chitosan

1992 ◽  
Vol 55 (11) ◽  
pp. 916-919 ◽  
Author(s):  
GUANG-HUA WANG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Yersinia Enterocolitica ◽  
Foodborne Pathogens ◽  
E Coli ◽  
No Inhibition

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjusted to pH 6.5 or 5.5 with 2% acetic acid, and incubated at 30°C. The outgrowths of these bacteria were observed. At pH 6.5, in general, antibacterial activity of chitosan was relatively weak. The effectiveness of chitosan against S. aureus was greatest, followed by S. typhimurium, E. coli, and Y. enterocolitica. As the concentration of chitosan increased, the effectiveness of chitosan against these four species of pathogens also increased. No inhibition of L. monocytogenes by chitosan occurred. At pH 5.5, presence of chitosan inactivated these pathogens except that 0.5% chitosan did not affect the growth of S. typhimurium. Thus, the antibacterial activity of chitosan was stronger at pH 5.5 than at pH 6.5.

scholarly journals SALMONELLA TYPHIMURIUM-ESCHERICHIA COLI HYBRIDS FOR THE TRYPTOPHAN REGION

Genetics ◽  
1972 ◽  
Vol 71 (4) ◽  
pp. 491-505
Author(s):  
T Mojica-A ◽  
R B Middleton
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Relative Frequency ◽  
Accurate Determination ◽  
Genetic Material ◽  
Phenotypic Stability ◽  
E Coli ◽  
Genetic Rearrangements

ABSTRACT Fifty-eight hybrids were analyzed for their phenotypic stability, presence and nature of cryptic trp alleles and by P22-mediated transduction to yield percent homologies. The hybrids fall into 5 distinguishable classes: a haploid class in which selected E. coli genes replace equivalent sites in the S. typhimurium chromosome; three merodiploid classes in which the selected E. coli genes are integrated at novel sites in the S. typhimurium chromosome—on the same transducing fragment as the female genes selected against, with or without cryptic damage to a nearby gene, or not on the same transducing fragment; and one class in which recombination has not taken place and the E. coli DNA is presumed to be an exogenote. The homology values are heterogeneous and do not permit an accurate determination of the relative frequency of incorporation of the integrated male genetic material. A further study of 20 hybrids indicates that genetic rearrangements can occur in the hybrids.

scholarly journals IN VITRO TESTING OF CLOVE EXTRACTS IN INHIBITING AND KILLING STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI

2021 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Nadia Dwi Rahmawati ◽  
Tri Nur Kristina ◽  
Endang Sri Lestari ◽  
Hardian Hardian
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Skin Irritation ◽  
Antibacterial Properties ◽  
Control Group ◽  
Dilution Method ◽  
Control Group Design ◽  
E Coli ◽  
Clove Extract

Background: Diarrhea that could be caused by Staphylococcus aureus and Escherichia coli can be prevented by increasing hand hygiene using alcohol-based hand rub, but frequent use might cause skin irritation. Replacing alcohol with herbs could avoid this side effect. Cloves have been proved to have antibacterial properties. However, most researches used complex extraction methods that might not be applicable on a household scale.Objective: To prove that clove extracts have ability to inhibit and to kill S. aureus and E. coli.Methods: This is an experimental study by using post-test only control group design. Clove extract was obtained with simple aqueous maceration. Samples were Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 allocated into six groups: clove extracts at concentrations of 12.5%, 25%, 50%, 100% respectively; 70% alcohol as a positive control; and aquadest as a negative control. Each group was given 5 repetitions of intervention. MIC was measured with dilution method, while MBC with streak method. Negative controls were only used to monitor the quality of this work.Results: MIC of S. aureus was started at 50% concentration of clove extract, while MBC of S. aureus was started at 25 % concentration of the same extract. MIC and MBC of E. coli was both started at 25% concentration of clove extract. MIC and MBC of 100% concentration of clove extract were equal with 70% alcohol.Conclusion: Concentration of 100% clove extracts have similar ability with 70% alcohol to inhibit and to kill S. aureus and E. coli. Keywords: Clove Extracts, Escherichia coli, MBC, MIC, Staphylococcus aureus

scholarly journals Comportamiento de microorganismos patogenos en salsa de xoconostle (Opuntia oligacantha f. C. Först)

2015 ◽  
Vol 1 (2) ◽  
Author(s):  
L.R. Rodarte-Medina ◽  
A.D. Hernández-Fuentes ◽  
J. Castro-Rosas ◽  
C.A. Gómez-Aldapa
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
E Coli

Se investigó el comportamiento de Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus y Salmonella Typhimurium, en salsa con y sin Xoconostle (Opuntia oligacantha F. C. Först). Los frutos se recolectaron directamente de un huerto de Xoconostle y se trasportaron al laboratorio a temperatura ambiente. En el laboratorio se prepararon 3 tipos de salsa con tres formulaciones teniendo como base principal: chile-Xoconostle (A), Chile-Xoconostle-Jitomate (B) y Chile-Jitomate (C). Por separado, las bacterias patógenas fueron inoculadas en las salsas y éstas se almacenaron a 3-5° y 30° C. El recuento de los microorganismos patógenos se realizó mediante la técnica de vertido en placa. Además, se evaluó el efecto antimicrobiano de las salsas de Xoconostle, del fruto de Xoconostle y del chile mediante la técnica de difusión en agar. Tanto E. coli O157:H7 como S. aureus se multiplicaron en la salsa. L. monocytogenes y S. Typhimurium no mostraron desarrollo. En todos los casos la salsa tipo A presento mayor efecto inhibitorio en el desarrollo de E. coli y S. aureus, o en la sobrevivencia de L. monocytogenes y S. Typhimurium. Mediante la técnica de difusión en placa se observó que tanto el Xoconostle como las salsas a base de Xoconostle mostraron efecto antimicrobiano. El chile no mostró efecto antimicrobiano.

Efficiency of Sodium Hypochlorite, Fumaric Acid, and Mild Heat in Killing Native Microflora and Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus Attached to Fresh-Cut Lettuce

2006 ◽  
Vol 69 (2) ◽  
pp. 323-329 ◽  
Author(s):  
NOZOMI KONDO ◽  
MASATSUNE MURATA ◽  
KENJI ISSHIKI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Sodium Hypochlorite ◽  
Fumaric Acid ◽  
Bacterial Flora ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Mild Heat ◽  
Log Reduction

The effect of the disinfectant sodium hypochlorite (NaClO), with or without mild heat (50°C) and fumaric acid, on native bacteria and the foodborne pathogens Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 attached to iceberg lettuce leaves was examined. The retail lettuce examined consistently harbored 6 to 7 log CFU/g of native bacteria throughout the study period. Inner leaves supported 1 to 2 log CFU/g fewer bacteria than outer leaves. About 70% of the native bacterial flora was removed by washing five times with 0.85% NaCl. S. aureus, E. coli, and Salmonella allowed to attach to lettuce leaves for 5 min were more easily removed by washing than when allowed to attach for 1 h or 2 days, with more S. aureus being removed than E. coli or Salmonella Typhimurium. An increase of time for attachment of pathogens from 5 min to 2 days leads to decreased efficiency of the washing and sanitizing treatment. Treatment with fumaric acid (50 mM for 10 min at room temperature) was the most effective, although it caused browning of the lettuce, with up to a 2-log reduction observed. The combination of 200 ppm of sodium hypochlorite and mild heat treatment at 50°C for 1 min reduced the pathogen populations by 94 to 98% (1.2- to 1.7-log reduction) without increasing browning.

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