• Logo
  • SBMUJournals

Decontamination of tomato, red cabbage, carrot, fresh parsley and fresh green onion inoculated with Shigella sonnei and Shigella flexneri by some Essential oils (in vitro condition)

Farhang Aliakbari, Seyedeh Felour Mazhar, Rouhollah Karami-Osboo, Parvin Shariati, Dina Morshedi, Davoud Farajzadeh
759

Views

PDF

Abstract

Background: Essential oils and their major constituents are useful sources of antimicrobial compounds. There are a few reports on the decontamination and antimicrobial activity of essential oils towards Shigella spp.

Materials and Methods: In this study, the antimicrobial and decontamination potentials of essential oils at different concentrations, belonging to plants such as Thymus vulgaris, Saturiea hortensis, Mentha polegium, Cuminum cyminum, Lavandula officinalis and Mentha viridis L. (spearmint), towards Shigella sonnei and Shigella  flexneri were investigated. The disk diffusion method demonstrated the antimicrobial potential of the essential oils.

Results: The ability of essential oils to decontaminate vegetables such as, tomato, red cabbage, carrot, fresh parsley and fresh green onion that were previously inoculated with Shigella spp. was determined. Inhibitory effects of essential oils towards Shigella spp. were noted in the disk diffusion method. There was a reduction in Shigella population following inoculation of cultures with 0.5% and 0.1% (v/v) essential oils.

Conclusion: This study confirmed that essential oils have the potential to be used for decontamination of vegetables.


Keywords

Antimicrobial, Decontamination, Essential oil, Shigella flexneri, Shigella sonnei.

References

Kothary M.H, Babu US. Infective dose of foodborne pathogens in volunteers: a review. J. Food Saf. Journal of Food Safety. 2001;21:49–73.

Satchell FB, Stephenson P, Andrews WH., Estela L, Allen G. The survival of Shigella sonnei in shredded cabbage. J. Food Prot. 1990;53:558-62.

Bennett B. Gastroenteritis. Medical update for psychiatrists. 1998;3(4):95–8.

Kotloff KL, Winickoff JP, Ivanoff B, Clemens JD, Swerdlow DL, Sansonetti PJ, Adak GK, Levine MM. Global burden of Shigella infections: implications for vaccine development and implementation of control strategies. Bull World Health Organ. 1999;77:651–66.

Ekdahl K, Andersson Y. The epidemiology of travel-associated shigellosis regional risks, seasonality and serogroups. J Infect. 2005;51:222–9.

Beuchat LR. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microb. Infect. 2002;4:413–423.

Beuchat LR, Ryu JH. Produce handling and processing practices: special issue. Emerg. Infect. Dis. 1997;3:459–65.

Lampel KA, Sandlin RC, Formal S. Shigella in Encyclopedia of Food Microbiology, (Eds R.K. Robinson, C.A. Batt, and P.D. Patel), 2000. pp. 2015-2020. London, Academic Press.

Wu FM, Doyle MP, Beuchat LR, Wells JG, Mintz ED, Swaminathan B. Fate of Shigella sonnei on parsley and methods of disinfection. J Food ProtectJournal of Food Protection. 2000;63:568–72.

Todd ECD. Epidemiology of foodborne diseases: a worldwide review. WHO Rapp. Trimest. Statist. Sanit. Mond. 1997;50:30-50.

Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Grifin PM, Tauxe RV. Food-related illness and death in the United States. Emerg. Infect. Dis. 1999;5:1-21.

Harris LJ, Farber JN, Beuchat LR, Parish ME, Suslow TV, Garrett EH, Busta FF. Outbreaks associated with fresh produce, incidence, growth, and survival of pathogens in fresh and fresh-cut produce. 2003. In: Kroger, M., Lund, D. (Eds.), Comprehensive Reviews in Food Science and Food Safety. Chapter V. IFT/FDA. Available at /http://ift.manuscriptcentral.comS.

Dunn RA, Hall WN, Altamirano JV, Dietrich SE, Robinsondunn B, Johnson DR. Outbreak of Shigella flexneri linked to salad prepared at a central commissary in Michigan. Public Health Rep. 1995;110:580-6.

Naimi TS, Wicklund JH, Olsen SJ, Krause G, Wells JG, Bartkus JM, Boxrud DJ, Sullivan M, Kassenborg H, Besser JM, Mintz ED, Osterholm MT, Hedberg CW. Concurrent outbreaks of Shigella sonnei and enterotoxigenic Escherichia coli infections associated with parsley: implications for surveillance and control of foodborne illness. J. Food Prot. 2003;66:535–41.

Beuchat LR, 1996. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 1996;59:204–16.

Long SM, Adak GK, O’Brien SJ, Gillespie IA. General outbreaks of infectious intestinal disease linked with salad vegetables and fruit, England and Wales, 1992–2000. Commun. Dis. Pub. Health. 2002;5(2):101–5.

Kapperud G, Rorvik LM, Hasseltvedt V, Hoiby EA, Iversen BG, Staveland K, Johnson G, Leitao J, Herikstad H, Andersson Y, Langeland G, Gondrosen B, Lassen J. Outbreak of Shigella sonnei infection traced to imported iceberg lettuce. J. Clin. Microbiol. 1995;33:609-14.

DuPont H.L, Levine MM, Hornick RB, Formal SB. Inoculum size in shigellosis and implications for expected mode of transmission. J. Infect. Dis. 1989;159:1126–8.

Bagamboula CF, Uyttendaele M, Debevere J. Acid tolerance of Shigella sonnei and Shigella flexneri. J Appl MicrobiolJournal of Applied Microbiology. 2002;93:479–86.

Rafii F, Lunsford P. Survival and detection of Shigella flexneri in vegetables and commercially prepared salads. J Aoac IntJournal of AOAC International. 1997;80:1191–7.

Gill AO, 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.

Bogaerts J, Verhaegen J, Munyabikali JP, Mukantabana B, Lemmens P, Vandeven J. Antimicrobial resistance serotypes of shigella isolates in Kigali, Rwanda (1983 to 1993): increasing frequency of multiple resistance. Diagn Microbiol Infect Dis. 1997;28:165–71.

Lima AAM, Lima VL, Pinho MC, EA Barros JR, Teixeira MJ, Martins MCV, Guerrant AL. High frequency of strains multiply resistant to ampicillin, trimethoprim–sulphamethoxazole, streptomycin, chloramphenicol, and tetracycline, isolated from patients with shigellosis in northeastern Brazil during the period 1988 to 1993. Antimicrob Agents Chemother. 1995;39:256–9.

Teissedre PL, Waterhouse AL. Inhibtion of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. J Agric. Food Chem. 2000;48:3605–801.

Karami-osboo R., Khodaverdi M, Aliakbari, F. Antibacterial effect of effective compounds of Satureja hortensis and Thymus vulgaris essential oils against Erwinia amylovora. J. agricultur science and technology. J. Agr. Sci. Tech. 2010;12:35-45.

World Health Organization (WHO), 1996. Scientific Working Group, Resistance to antimicrobial agents. Bulletin of the World Health Organization. 1996; 71: 335–336.

World Health Organization (WHO). The World Health Report. Life in the 21st Century: Vision for all. 2. Measuring Health. World Health Organization, Geneva, Switzerland, 1998;pp.39–60.

World Health Organization (WHO). Estrategia de la OMS sobre medicina tradicional. Organizacion Mundial de la Salud de Ginebra. 2002;1–9.

Davidson PM, Naidu AS. Phyto-phenol. In: Naidu, AS. (Ed.), Natural Food Antimicrobial Systems. CRC Press, Boca Raton, FL. 2000;pp.265–94.

Nychas GE, Tassou CC. Traditional preservatives oils and spices. In: Robinson, R.K., Batt, C.A., Patel, P.D. (Eds.), Encylopedia of Food Microbiology. Academic Press, London, UK. 2000;pp.1717–22.

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 Microbiology. 2004;21:33–42.

Rafii F, Holland MA, Hill WE, Cerniglia CE. Survival of Shigella fexneri on vegetables and detection by polymerase chain reaction. J. Food Prot. 1995;58:727-32.

Rafii F, Lunsford P. Survival and detection of Shigella flexneri in vegetables and commercially prepared salads. Journal of AoacOAC International. 1997;80:1191–7.

Zaika LL, Scullen OJ. Growth of Shigella flexneri in foods: comparison of observed and predicted growth kinetics parameters. Int. J. Food Microbiol. 1996;32:91-102.

Bagamboula CF, Uyttendaele M, Debevere J. Growth and survival of Shigella sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7° C and 12° C. Food Microbiology. 2002;19:529-36.

Islam MS, Hasan MK, Khan SI. Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature. Appl Environ MicrobApplied and Environmental Microbiology. 1993;59:652–4.

Smid EJ, Gorris LGM. Natural antimicrobials for foods preservation. In: Shafiurr Rahman, M. (Ed.), Handbook of Food Preservation. Marcel Dekker Inc., NewYork, 1999;pp.285–308.

Alanis AD, Calzada F, Cervantes JA, Torres J, Ceballos GM. Antibacterial properties of some plants used in Mexican traditional medicine for the treatment of gastrointestinal disorders. Journal of Ethnopharmacology. 2005;100:153–7.

Bassole IHN, Ouattara AS, Nebie R, Ouattara CAT, Kabore ZI, Traore SA. Chemical composition and antibacterial activities of the essential oils of Lippia chevalieri and Lippia multiflora from Burkina Faso. Phytochemistry. 2003;62:209–12.

Bagamboula CF, Uyttendaele M, Debevere J. Antimicrobial effect of spices and herbs towards Shigella sonnei and S. flexneri. J. Food Prot. 2003;66(4):668–73.

Ultee A., Slump RA, Steging G, Smid J. Antibacterial activity of carvacrol towards Bacillus cereus on rice. J. Food Prot. 2000;63(5):620–4.

Morshedi D, Salmani Kesejini T, Aliakbari F, Karami-Osboo R, Shakibaee M, Khalife M, Mohammad Beigi H, Soroush M, Tayaranian Marvian A. Identification a compound from Cuminum cyminum essential oil with the antifibrilation effect and assessment of its cytotoxicity. RSC. 2014;In Press.




DOI: https://doi.org/10.22037/nbm.v2i2.5973