Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria

Turgis, Mélanie; Vu, Khanh Dang; Dupont, Claude; Lacroix, Monique

doi:10.1016/j.foodres.2012.06.016

Cited by 154 publications

(90 citation statements)

References 34 publications

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“…The effectiveness of this strategy has already been demonstrated with carvacrol and pediocin on E. coli O157:H7 (Turgis et al 2012), and carvacrol and thymol and nisin on S. enterica Enteritidis, and others (Table 2) (Govaris et al 2010). This strategy is viable, because of the consequent reduction of the amount of antimicrobial added to foods, and such a dual application prevents possible undesirable sensory changes due to the presence of large amounts of essential oils (Govaris et al 2010;Nazer et al 2005;Turgis et al 2012). This was demonstrated on S. enterica Typhimurium and S. aureus, in which the presence of nisin considerably reduced the concentration of essential oil for the inhibition of both bacteria (Moosavy et al 2008).…”

Section: Bacteriocins Combined With Plant Essential Oilsmentioning

confidence: 92%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.

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Section: Bacteriocins Combined With Plant Essential Oilsmentioning

confidence: 92%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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“…membrane of Gram negative bacteria leaky by extracting divalent cations that confer stability, allowing bacteriocins to reach the cytoplasmic membrane (G alvez et al, 2007). In addition, Turgis et al (2012) observed that the use of different essential oils in combination with nisin, pediocin or other bacteriocins produced by E. faecium MT 104 and MT 162 produced a synergistic effect on the inhibition of pathogenic microorganisms, such as L. monocytogenes or E. coli O157:H7. The existence of a synergic action allows the use of lower concentrations of the antimicrobials.…”

Section: Indicator Microorganismmentioning

confidence: 99%

“…Usually, bacteriocins exhibit synergistic effects when combined with others treatments, as a consequence, they may be used as an additional hurdle to increase food safety (Matin-Visscher, Yoganathan, Sit, Lohans, & Vederas, 2011;Turgis, Dang Vu, Dupont, & Lacroix, 2012;Vescovo, Scolari, & Zacconi, 2006).…”

Section: Introductionmentioning

confidence: 99%

Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis

Schelegueda

Vallejo

Gliemmo

et al. 2015

LWT - Food Science and Technology

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“…Moreover, Gon˜i et al (2009) revealed that the MIC value of C. zeylanicum EOs against L. monocytogenes ATCC 7644 was 54 mg L À1 , and Rusenova and Parvanov (2009) determined that the MIC value of C. aromaticum EOs against L. monocytogenes (clinical isolate) was 0.06% v/v; these values were lower than our findings. However, Turgis et al (2012) found no MIC values for Cinnamomum cassia EOs against L. monocytogenes HPB 2812 using the microdilution method.…”

Section: Antimicrobial Activitymentioning

confidence: 95%

Combined effect of ultrasound and essential oils to reduceListeria monocytogeneson fresh produce

Özcan

Zorba

2015

Food sci. technol. int.

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Salads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils in vitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5 min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil + ultrasound. The samples were stored at 4 ℃ and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.

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Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria

Cited by 154 publications

References 34 publications

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis

Combined effect of ultrasound and essential oils to reduceListeria monocytogeneson fresh produce

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