2015
DOI: 10.1590/s1517-838246320140355
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Abstract: Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did no… Show more

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Cited by 7 publications
(7 citation statements)
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“…The capacity of S. aureus to acquire tolerance to many antimicrobial procedures employed by the food industry to ensure food safety has motivated the research into natural EOs to control this bacterium in foods [23]. CEO has been confirmed as a strong antimicrobial agent due to its ability to disrupt bacterial cell membrane and metabolic activity [28].…”
Section: Resultsmentioning
confidence: 99%
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“…The capacity of S. aureus to acquire tolerance to many antimicrobial procedures employed by the food industry to ensure food safety has motivated the research into natural EOs to control this bacterium in foods [23]. CEO has been confirmed as a strong antimicrobial agent due to its ability to disrupt bacterial cell membrane and metabolic activity [28].…”
Section: Resultsmentioning
confidence: 99%
“…The cell number for both cultures was generally maintained throughout the 180 min of exposure. Similarly, Rosmarinus officinalis L. EO and Origanum vulgare L. EO did not confer cross tolerance to several foodborne pathogens including L. monocytogenes , S. typhimurium and P. aeruginosa [15,16,17,18,19,20,21,22,23].…”
Section: Resultsmentioning
confidence: 99%
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“…In addition, recent studies have investigated the use of these compounds as therapeutics for infectious diseases to avoid the emergence of resistant bacteria against antibiotics [13,14]. Although several studies have discarded the induction of stable bacterial resistance by the application of EOs and ICs [8,15,16,17], a recent study has demonstrated the emergence of hyper-resistant strains after exposure to carvacrol, citral, and (+)-limonene oxide in a Gram-negative bacteria, E. coli MG1655 [9]. Following the same protocol, in this study we have isolated mutant strains with increased resistance and tolerance of a Gram-positive bacteria, S. aureus USA300, after the exposure during bacterial growth in presence of ICs at sub-inhibitory concentrations (Table 1).…”
Section: Discussionmentioning
confidence: 99%