Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef

Vasilijević, Bojana; Mitić-Ćulafić, Dragana; Đjekić, Ilija; Marković, Tatjana; Knežević-Vukčević, Jelena; Tomašević, Igor; Velebit, Branko; Nikolić, Biljana

doi:10.1016/j.foodcont.2019.01.025

Cited by 38 publications

(20 citation statements)

References 26 publications

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“…S. montana extracts have shown good anti-oxidative potential and antimicrobial activities against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella enterica, and Listeria monocytogenes [14][15][16], and when added to mortadella cured pork, it was shown to reduce the levels of Clostridium perfringens [17]. Similar effects were shown for L. monocytogenes in wine-marinated beef [16]. These characteristics make S. montana an interesting and promising product to study in the fight against foodborne pathogens.…”

Section: Introductionmentioning

confidence: 75%

“…S. montana is used in traditional dishes in the Karst region of Slovenia [10], but its use is also documented in different parts of the world [11][12][13]. S. montana extracts have shown good anti-oxidative potential and antimicrobial activities against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella enterica, and Listeria monocytogenes [14][15][16], and when added to mortadella cured pork, it was shown to reduce the levels of Clostridium perfringens [17]. Similar effects were shown for L. monocytogenes in wine-marinated beef [16].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

Šimunović

Bučar

Klančnik

et al. 2020

Foods

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The culinary herb Satureja montana, known as winter savory, is an ingredient of traditional dishes known in different parts of the world. As an ingredient of foods it has the potential to improve their safety. In this study, the herb’s activity was investigated against Campylobacter jejuni, the leading cause of the most prevalent bacterial gastroenteritis worldwide. The ethanolic extract and essential oil of the herb were chemically characterized and six pure compounds—carvacrol, thymol, thymoquinone, p-cymene, γ-terpinene, and rosmarinic acid—were chosen for further analysis. The antimicrobial activity of the ethanolic extract (MIC 250 mg/L) was 4-fold higher compared to the essential oil. Carvacrol, thymol and thymoquinone had the strongest antimicrobial effect (MIC 31.25 mg/L) and a strong synergistic activity between carvacrol and thymol was determined (FICi 0.2). Strong inhibitory effect on C. jejuni efflux pumps (2-fold inhibition) and disruption of membrane integrity (> 80% disruption) of the herb were determined as modes of action. For resistance against the herb, C. jejuni need efflux pumps, although increased resistance against this herb does not co-occur with increased efflux pump activity, as for antibiotics. This study shows the potential of a common culinary herb for the reduction of the food pathogen C. jejuni without increasing resistance.

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Section: Introductionmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

Šimunović

Bučar

Klančnik

et al. 2020

Foods

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“…Due to its strong antioxidant, antibacterial, antifungal, and anti-inflammatory properties, Juniperus communis L. and its essential oil are widely used in food processing, and in the pharmaceutical and cosmetic industries. Terpenoids (e.g., α-pinene, limonene and myrcene) determine the strong and distinctive aroma of juniper essential oil [27].…”

Section: Introductionmentioning

confidence: 99%

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Tomović

Šojić

Savanović

et al. 2020

Foods

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The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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“…These are rich in essential nutrients and extremely prone to microbial and chemical deterioration if not well processed and preserved. Therefore, poor hygienic conditions of processing and storage lead to microbial contamination, which can lead to safety and spoilage problems (4)(5)(6)(7).…”

Section: Introductionmentioning

confidence: 99%

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020

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One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

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Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef

Cited by 38 publications

References 26 publications

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

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