Inhibitory Effects of Several Essential Oils towards Salmonella typhimurium, Salmonella paratyphi A and Salmonella paratyphi B
Applied Food Biotechnology,
Vol. 1 No. 1 (2014),
25 September 2014
AbstractPlant essential oils are natural products extracted from plants and because of their antimicrobial properties can be used as natural additives in foods. They are also useful for decontamination of food-borne pathogens and can be a safe additive in foods. The antimicrobial activities of essential oils belonging to Saturiea hortensis, Thymus vulgaris, Mentha polegium, Cuminum cyminum, Lavandula officinalis and Mentha viridis L. (spearmint) were investigated at different concentrations (0.1, 0.3, 0.5, 1, 2, 5 and 10%v/v) against Salmonella typhimurium, Salmonella paratyphi A and Salmonella paratyphi B by using the agar well diffusion method. Essential oils showed inhibitory effect on Salmonella spp. in the agar well diffusion assay. In addition, the capability of essential oils for decontamination of minced row beef, ground beef, minced raw chicken and minced raw fish inoculated with Salmonella spp. at 0.1 and 0.5%v/v were assessed. Reduction of the Salmonella spp. population was observed following the inoculation of the cultures with 0.1 and 0.5%v/v essential oils.
- Antimicrobial decontamination
- Essential oil
- Salmonella spp.
Burt S. Essential oils: Their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol. 2004; 94: 223-253.
Cosentino S, Tuberoso CIG, Pisano B, Satta M, Mascia V, Arzedi E, et al. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Lett Appl Microbiol. 1999; 29: 130-135.
WHO. Food safety and foodborne illnesses. World Health Organization Fact sheet Nº 237, revised January 2002. Geneva.
Marino M, Bersani C, Comi G. Impedance measurements to study the antimicrobial activity of essential oils from Lamiacea and Compositae. Int J Food Microbiol. 2001; 67: 187-195.
Manou I, Bouillard L, Devleeschouwer MJ, Barel AO. Evaluation of the preservative properties of Thymus vulgaris essential oil in topically applied formulations under a challenge test. J Appl Microbiol. 1998; 84: 368-376.
Davis J. Inactivation of antibiotics and the dissemination of resistance genes. Science. 1994; 264: 375-382.
Nychas G. Natural antimicrobials from plants. New Methods of Food Preservation. Springer; 1995; 58-89.
Özgüven M, Aksu F. Antibacterial activities of essential oils from Majorana hortensis Moench, Satureja montana L. and Thymus vulgaris L. J ANKEM. 1987; 1: 270-275.
Deans S, Sbodova KP. The antimicrobial properties of marjoram (Origanum majorana L.) volatile oil. Flavour Fragr J. 1990; 5: 187–190.
Menon K, Garg S. Inhibitory effect of clove oil on Listeria monocytogenesin meat and cheese. Food Microbiol. 2001; 18: 647-650.
Koutsoumanis K, Lambropoulou K, Nychas G. A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial. Int. J. Food Microbiol. 1999; 49: 63-74.
Juven B, Kanner J, Schved F, and Weisslowicz H. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol. 1994; 76: 626-631.
Nychas GE, Tassou C. Traditional preservatives oils and spices. In: Robinson, R.K., Batt, C.A., Patel, P.D. (Eds.), Encyclopedia of Food Microbiology. Academic Press, London, UK. 2000; p. 1717-1722.
Gould GW. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J Food Prot. 1996; 82–86.
Broucke CVD, Lemli J, Lamy J. Spasmolytic activity of the flavonoids from Thymus vulgaris. Pharm Weekbl Sci. 1983; 5: 9-14.
Chevallier A. The encyclopedia of medicinal plants: A practical reference guide to 550 key herbs and their uses. Dk Pub. 1996; P. 336.
Karami-Osboo R, Khodaverdi M, Aliakbari F. Antibacterial effect of effective compounds of Satureja hortensis and Thymus vulgaris essential oils against Erwinia amylovora. J Agr Sci Tech. 2010; 1: 35-45.
Sardashti A, Adhami Y. Chemical composition of the essential oil of Mentha pulegium L. from Taftan Area by means of gas chromatography/mass spectrometry (GC/MS). J Med Plant Res. 2013; 7: 3003-3007.
Wanner J, Bail S, Jirovetz L, Buchbauer G, Schmidt E, Gochev V, et al. Chemical composition and antimicrobial activity of cumin oil (Cuminum cyminum, Apiaceae). Nat Prod Commun. 2010; 5: 1355-1358.
Hassanpour-Aghdam, MB, Hassani A, Vojodi L, Hajisamadi B, Rostami A. Essential oil constituents of Lavandula officinalis Chaix from Northwest Iran. Chemija. 2011; 22: 167-171.
Mkaddem M, Bouajila J, Ennajar M, Lebrihi A, Mathieu F, Romdhane M. Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. andviridis) essential oils. J Food Sci. 2009; 74: 358-363.
Friedman M, Henika PR, Mandrell RE. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J Food Prot. 2002; 65: 1545–1560.
Hulin V, Mathot A, Mafart P, Dufossé L. Les propriétés anti-microbiennes des huilesessentielles et composésd’âromes. Sci Aliments. 1998; 18: 563-582.
Bagamboula CF, Uyttendaele M, Debevere J. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol. 2004; 21: 33-42.
Wan J, Wilcock A, Coventry MJ. The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J Appl Microbiol. 1998; 84: 152-158.
Gill A, Delaquis P, Russo P, Holley RA. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int J Food Microbiol. 2002; 73: 83-92.
Ultee A, Gorris L, Smid EJ. Bactericidal activity of carvacrol towards the foodborne pathogen Bacillus cereus. J Appl Microbiol. 1998; 85: 2111-2218.
Mejlholm O, Dalgaard P. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol. 2002; 34: 27-31.
Tassou C, Drosinos EH, Nychas G. Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4°C and 10°C. J Appl Bacteriol. 1995; 78: 593-600.
Shelef L, Jyothi EK, Bulgarelli M. Growth of Enteropathogenic and spoilage bacteria in sage-containing broth and foods. J Food Sci. 1984; 49: 737-740.
Skandamis PN, Nychas GJE. Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs and oregano essential oil concentrations. Appl Environ Microbiol. 2000; 66: 1646-1653.
Smith-Palmer A, Stewart J, Fyfe L. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 2001; 18: 463-470.
Farbood ML, Macneil JH, Ostovar, K. Effect of rosemary spice extract on growth of microorganisms in meats. J Milk Food Technol. 1976; 39: 675-679.
Skandamis P, Tsigarida E, Nychas GJ. Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil. World J Microbiol Biotechnol. 2000; 16: 31-35.
Weissinger WR, McWatters K, Beuchat L. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J Food Prot. 2001; 64: 442-450.
Kim J, Marshall M, Cornell J, Preston JF, Wei C. Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium on culture medium and on fish cubes. J Food Sci. 1995; 60: 1364-1374.
Careaga M, Fernandez E, Dorantes L, Mota L, Jaramillo ME, Hernandez-Sanchez H. Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. Int J Food Microbiol. 2003; 83: 31-35.
Tsigarida T, Skandamis P, Nychas GJ. Behavior of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5ºC. J Appl Microbiol. 2000; 89: 901-909.
Morshedi D, Salmani-Kesejini T, Aliakbari F, Karami-Osboo R, Khalife M, Mohammad Beigi H, et al. Identification a compound from Cuminum cyminum essential oil with the antifibrillation effect and assessment of its cytotoxicity. Res Pharm Sci. 2014; 9: 431-443.
Morshedi D, Aliakbari F. The Inhibitory Effects of Cuminaldehyde on Amyloid Fibrillation and Cytotoxicity of Alpha-synuclein. MJMS. 2012; 15 (1): 45-60.
- Abstract Viewed: 697 times
- PDF Downloaded: 384 times