Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

Abstract

Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life. The aim of this study was to investigate and compare the efficacy of the commercial natural antimicrobials white mustard essential oil (WMEO), citrus flavonoid and acid blend (CFAB), olive extract (OE), Nisaplin (a compound containing nisin), and lauric arginate (LAE) alone and in combinations against foodborne pathogens and spoilage microorganisms. MICs of individual and combined antimicrobials against Escherichia coli, Salmonella Enteritidis, Enterobacter aerogenes, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus were determined at pH 6.0 and 25 °C. WMEO was most effective against B. cereus and S. aureus, with MICs of 250 and 500 mg/liter, respectively. CFAB inhibited all tested microorganisms, requiring only 12 to 35 mg/liter for gram-positive bacteria. For OE, 2,000 mg/liter was needed to achieve microbial inhibition. Nisaplin at 400 to 1,200 mg/liter inhibited only gram-positive bacteria. LAE was effective at low concentrations and required only 20 to 50 mg/liter to inhibit all tested microorganisms. When WMEO was combined with other antimicrobials, the effects were usually additive except for WMEO plus Nisaplin and WMEO+OE, which had synergistic activity against L. monocytogenes and Salmonella Enteritidis, respectively. An antagonistic effect was observed for WMEO+CFAB against E. aerogenes. For WMEO+LAE+CFAB, additive antimicrobial effects were noted against all strains tested except S. aureus, where a synergistic effect occurred. These findings suggest that these commercial natural antimicrobials have potential to enhance food safety by inhibiting foodborne pathogens and extending product shelf life.

CHEMICAL CHARACTERIZATION AND EVALUATION OF ANTIBACTERIAL, ANTIFUNGAL, ANTIMYCOBACTERIAL, AND CYTOTOXIC ACTIVITIES OF Talinum paniculatum

“…The infectious diseases caused by Enterobacter aerogenes have reached considerable prevalence worldwide, becoming a public health problem, mainly because of its resistance to antimicrobial agents 6 , 19 . Additionally, E. aerogenes is also considered a food pathogen, often associated with food contamination, with serious consequences for human health 33 . The LE from T. paniculatum was inactive at the concentration tested (50 mg/mL) against M. tuberculosis and M. bovis , by agar diffusion assay.…”

Assessment of the Antimicrobial Activity of Olive Leaf Extract Against Foodborne Bacterial Pathogens

“…OLE also has health benefits such as increasing energy levels, lowering blood pressure, and supporting the cardiovascular and immune systems ( Khayyal et al, 2002 ; Visioli and Galli, 2002 ; Covas, 2007 ; El and Karakaya, 2009 ). OLE has been shown to have antimicrobial activities against foodborne pathogens such as Staphylococcus aureus, E. coli, Salmonella spp., and L. monocytogenes ( Techathuvanan et al, 2014 ). For example, OLE has been used to reduce bacteria in shrimp and organic leafy greens ( Moore et al, 2011 ; Ahmed et al, 2014 ).…”

Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms

“…Combinations of natural antimicrobials with synergistic antimicrobial effects are a possible way to lower the concentration of each antimicrobial needed in the food matrix (Ma et al, 2013, Noll et al, 2012and Techathuvanan et al, 2014. Essential oils (EOs) have gained a lot of attention for possible use as natural antimicrobial preservatives in recent years (Chen et al, 2015, Ma et al, 2016, Pan et al, 2014.…”