Combined effect of Trachyspermum ammi essential oil and propolis ethanolic extract on some foodborne pathogenic bacteria

• Published in: Veterinary research forum Vol. 10; no. 3; pp. 235 - 240
• Main Authors: Javan, Ashkan Jebelli, Salimiraad, Shaghayegh, Khorshidpour, Bijan
• Format: Journal Article
• Language: English
• Published: Urmia Veterinary Research Forum 01.06.2019; Urmia University Press
• Subjects: Additives; Antimicrobial activity; Antimicrobial agents; Antioxidants; Bacillus cereus; Bacteria; Chromatography; E coli; Escherichia coli; Essential oils; Food; Foodborne pathogens; Gram-negative bacteria; Gram-positive bacteria; Growth curves; International organizations; Investigations; Listeria; Listeria monocytogenes; Minimum inhibitory concentration; Oils & fats; Original; Pathogens; Propolis; Salmonella; Spectrum analysis; Staphylococcus aureus; Iran; United States > US; Germany
• ISSN: 2008-8140; 2322-3618
• DOI: 10.30466/vrf.2019.72986.1991

In this study, the effect of T. ammi EO and PEE at different concentrations, individually and in combination, on Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus were investigated using minimum inhibitory concentration and fractional inhibitory concentration (FIC) indices. [...]the effect of sub-inhibitory concentrations of EO and extract on E. coli and S. aureus growth curve was determined. Together with this, the high cost of using an additive in high amounts may limit the use of plant EO or any natural additive individually. [...]recently, growing interest has focused on the combined use of two or more natural additives to achieve synergistic or additive effects.5 This study aimed to investigate the individual and combined activity of T. ammi EO and PEE on Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus as the most important food pathogenic bacteria, and the effect of their inhibitory concentrations on E. coli O157:H7 and S. aureus growth curves. The plates were incubated at 37.00 °C for 24 hr and then, the bacteria were counted twice to determine the mean bacterial count in the cuvette containing bacterial suspension with 0.10 OD. [...]the bacteria count in a bacterial suspension with 0.10 OD was equal to the calculated number. The suggested concentration of propolis for both species to be inhibited was 3500 |rg mL'1 and propolis showed better inhibitory effect on S. aureus compared to E. coli.19 Siripatrawan et al. have examined the antimicrobial activity of ethanolic extract of Thai propolis using disc diffusion method against Grampositive and Gram-negative bacteria and showed that it had a greater effect on Gram-positive bacteria.20 In the present study, MIC of PEE was 6000 |rg mL-1 for E. coli, 6000 |rg mL-1 for S. typhimurium, 500 |rg mL-1 for L. monocytogenes, 500 |rg mL-1for B. cereus and 1000 |rg mL-1 for S. aureus.