Ciprofloxacin-sensitive and ciprofloxacin-resistantCampylobacter jejuniare equally susceptible to natural orange oil-based antimicrobials

Abstract

A total of 10 ciprofloxacin-sensitive (ciprofloxacin minimum inhibitory concentration, MIC < 0.5 micro g/ml) and 10 ciprofloxacin-resistant (MIC 16 to 32 micro g/ml) presumptive C. jejuni were further characterized and evaluated for their inhibition by natural orange oil fractions. Partial species identification was performed by using a hippuricase gene-based polymerase chain reaction (PCR) assay. One of the isolates appeared to be atypical and failed to hydrolyze hippurate. Of the ciprofloxacin-resistant C. jejuni isolates tested, six were found to have their quinolone resistance determined by a C --> T mutation in codon 86 of gyrA. Both groups of ciprofloxacin-sensitive and -resistant C. jejuni isolates were most susceptible to cold-pressed terpeneless Valencia orange oil (C4) which yielded inhibition zones from 44.0 +/- 1.4 to 80 +/- 0.0 mm. Less inhibitory responses were recorded for 5-fold concentrated Valencia orange oil (C3) and distilled d-limonene (C7) which exerted similar effects on both ciprofloxacin-sensitive and -resistant C. jejuni isolates. In general, ciprofloxacin-resistant and -sensitive C. jejuni isolates were equally susceptible to the respective orange oil fractions.

Actividad antimicrobiana del aceite de naranja residual

“…Los beneficios que se le atribuyen a los aceites de cítricos tiene que ver con sus componentes principales (D-limoneno y alcohol perílico) que les otorgan propiedades quimiopreventivas y quimioterapéuticas de cáncer de mama, piel, pulmón y estómago (Chao et al, 2017). Mientras que en otros compuestos como el linalool, β-mirceno, decanal y pineno (flavonoides, antraquinonas, curaminas, etc) reportan actividad biológica y le atribuyen al aceite propiedades antimicrobianas (Nannapaneni et al, 2009;Geraci, Stefano, Martino, Schillaci & Schicchini, 2017).…”

Salmonella Control in Food Production

“…In organic food production, several biological agents such as bacteriophage, bacteriocins, botanicals, prebiotics, and probiotics have been proposed or in some cases actually implemented for limiting foodborne pathogens either in livestock production or meat processing (O'Bryan et al, 2008b;Sirsat et al, 2009;Ricke et al, 2012;Van Loo et al, 2012b). An ideal antimicrobial would be one that is available in large volumes as a coproduct and one that has GRAS status because it has already been part of the typical human diet for years (Friedly et al, 2009;Nannapaneni et al, 2009b;Chalova et al, 2010;Callaway et al, 2011a). In the following section, botanical sources are examined for their potential to meet this criteria as well as their efficacy against foodborne pathogens such as Salmonella.…”