Inactivation of<i>Escherichia coli</i>by citral

Somolinos, María; García, D.; Condón, S.; Mackey, B.M.; Pagán, Rafael

doi:10.1111/j.1365-2672.2009.04597.x

Cited by 134 publications

(107 citation statements)

References 43 publications

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“…Citral has been reported to have antimicrobial activity to E. coli (Somolinos et al, 2009). The results of this study showed that citral also showed antimicrobial activity against pathogenic E. coli strains.…”

Section: Discussionmentioning

confidence: 56%

“…Brazilin and rifaximin were dissolved in distilled water and 96 ethanol, respectively. Carvacrol and citral were suspended in distilled water (Somolinos et al, 2009). All solutions were kept at 4 C in amber flasks till use.…”

Section: Natural Antimicrobialsmentioning

confidence: 99%

“…Citral, a natural antimicrobial compound found in several plant species, has been reported to have antimicrobial activity to E. coli (Somolinos et al, 2009). Extracts of Haematoxylon brassiletto (Hb), commonly known as Mexican logwood or Palo de Brasil, have been found to inhibit growth, Stx production, and adhesion of EHEC O157:H7 to HeLa cells .…”

Section: Introductionmentioning

confidence: 99%

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Natural plant products inhibits growth and alters the swarming motility, biofilm formation, and expression of virulence genes in enteroaggregative and enterohemorrhagic Escherichia coli

et al. 2016

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Section: Discussionmentioning

confidence: 56%

Section: Natural Antimicrobialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Natural plant products inhibits growth and alters the swarming motility, biofilm formation, and expression of virulence genes in enteroaggregative and enterohemorrhagic Escherichia coli

et al. 2016

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“…Consequently, the observed cooperation of nisin V and the essential oils carvacrol and cinnamaldehyde at these low concentrations (equivalent to approximately 0.02%) may provide the key to implementing essential oils in food preservation without simultaneous organoleptic effects. Crucially, we have demonstrated that this relationship is still maintained in complex food matrices, an important finding given that the hydrophobic nature of essential oils can lead to reduced efficacy by interactions with food matrix components such as fat (31), starch (32), and the level of microbial contamination (33). It is worth noting that our studies employed a high initial inoculum (1 ϫ 10 7 CFU ml Ϫ1 ), much higher than would be expected in a food processing plant (ϳ20 CFU/g).…”

Section: Discussionmentioning

confidence: 99%

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Field

Daly

O’Connor

et al. 2015

Appl Environ Microbiol

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The food-borne pathogenic bacterium Listeria is known for relatively low morbidity and high mortality rates, reaching up to 25 to 30%. Listeria is a hardy organism, and its control in foods represents a significant challenge. Many naturally occurring compounds, including the bacteriocin nisin and a number of plant essential oils, have been widely studied and are reported to be effective as antimicrobial agents against spoilage and pathogenic microorganisms. The aim of this study was to investigate the ability of semipurified preparations (SPP) containing either nisin A or an enhanced bioengineered derivative, nisin V, alone and in combination with low concentrations of the essential oils thymol, carvacrol, and trans-cinnamaldehyde, to control Listeria monocytogenes in both laboratory media and model food systems. Combinations of nisin V-containing SPP (25 g/ml) with thymol (0.02%), carvacrol (0.02%), or cinnamaldehyde (0.02%) produced a significantly longer lag phase than any of the essential oil-nisin A combinations. In addition, the log reduction in cell counts achieved by the nisin V-carvacrol or nisin V-cinnamaldehyde combinations was twice that of the equivalent nisin A-essential oil treatment. Significantly, this enhanced activity was validated in model food systems against L. monocytogenes strains of food origin. We conclude that the fermentate form of nisin V in combination with carvacrol and cinnamaldehyde offers significant advantages as a novel, natural, and effective means to enhance food safety by inhibiting food-borne pathogens such as L. monocytogenes. The growing consumer demand for food products that are minimally processed and free of chemical preservatives presents a difficult challenge for food processors. Consequently, there has been a focus on the application of naturally produced antimicrobial compounds as a more acceptable means to control the growth of undesirable microorganisms in food (1, 2). Bacteriocins (ribosomally produced, small, heat-stable peptides that are active against other bacteria) derived from organisms generally regarded as safe provide one potential solution. However, only two bacteriocins have been made commercially available to any extent. These are nisin, produced by Lactococcus lactis, and pediocin PA-1, produced by Pediococcus acidilactici (3, 4). Of these, nisin is used in a wide variety of dairy and nondairy products, including cream and cheese products, soups, liquid egg, mayonnaises, salad dressings, tomato products, and beer (5). Nisin A exhibits antibacterial activity against a wide range of Gram-positive bacteria, including food-borne pathogens such as staphylococci, bacilli, clostridia, and Listeria (6, 7). Indeed, the success of nisin A from discovery (8) through to regulatory approval and finally to commercial application has spurred researchers to exploit its geneencoded nature and to attempt to "bioengineer" variants with altered biological, chemical, and physical properties. Over the last decade, several studies have described the discovery of new nisi...

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“…It is well known that pH level can modify not only microbial resistance to physical and chemical agents but also the mechanism of action of synthetic antimicrobials (Espina et al, 2012). However, there is still little information available about the effect of pH on natural antimicrobial activity and the results are variable among studies (Ait-Ouazzou et al, 2011;Somolinos, García, Mackey & Pagán, 2010).…”

Section: Combined Effect Of Ca-e and Acidification In Carrot Juicementioning

confidence: 99%

Effect of emulsification on the antimicrobial activity of carvacrol

Char

Cisternas

Pérez

et al. 2015

CyTA - Journal of Food

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This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul ® (1:2 emulsion) and its antimicrobial activity was determined on Escherichia coli and Lactobacillus plantarum. The combined effect of CA-E and pH reduction to 4.5 was assessed on different juices. The sensitivity of L. plantarum to carvacrol was not affected by emulsification, whereas E. coli presented higher minimal inhibitory concentrations. Combined treatments improved the effect: 0.5 µL/mL CA-E increased from 0.2 to 2.1 log reductions of E. coli. Carvacrol emulsion (1.0 µL/mL) successfully inactivated E. coli in apple and orange juices, attaining undetectable levels (<1 log CFU/mL). The efficacy of carvacrol emulsion was improved by acidification; therefore, its incorporation at low doses in acidic foods may be a useful alternative for multiple applications.Keywords: natural antimicrobials; emulsion; carrot juice; Escherichia coli; Lactobacillus plantarum Este trabajo se basa en la emulsificación del carvacrol para su incorporación a jugos con el objetivo de retener su actividad antimicrobiana y mejorar la estabilidad del aceite en sistemas acuosos. El carvacrol se emulsificó (CA-E) utilizando capsul ® (emulsión1:2) y la actividad antimicrobiana se determinó sobre Escherichia coli y Lactobacillus plantarum. El efecto combinado de CA-E y la reducción del pH a 4,5 se evaluó en diferentes jugos. La emulsión no afectó la sensibilidad de L. plantarum al carvacrol; sin embargo, E. coli presentó mayor concentración mínima inhibitoria. Los tratamientos combinados incrementaron el efecto, 0,5 µL/mL CA-E aumentó desde 0,2 a 2,1 reducciones log de E. coli. La emulsión de carvacrol (1,0 µL/mL) inactivó exitosamente a E. coli en jugos de manzana y naranja, alcanzando niveles indetectables (<1 log UFC/mL). La eficacia de la emulsión de carvacrol aumentó por la acidificación, permitiendo su uso en bajas dosis en alimentos ácidos, constituyendo una alternativa para múltiples aplicaciones en alimentos.

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Inactivation ofEscherichia coliby citral

Abstract: Knowledge about the mechanism of microbial inactivation by citral helps establish successful combined preservation treatments.

Cited by 134 publications

References 43 publications

Natural plant products inhibits growth and alters the swarming motility, biofilm formation, and expression of virulence genes in enteroaggregative and enterohemorrhagic Escherichia coli

Natural plant products inhibits growth and alters the swarming motility, biofilm formation, and expression of virulence genes in enteroaggregative and enterohemorrhagic Escherichia coli

Efficacies of Nisin A and Nisin V Semipurified Preparations Alone and in Combination with Plant Essential Oils for Controlling Listeria monocytogenes

Effect of emulsification on the antimicrobial activity of carvacrol

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