OrangerV1, Main, Exploration, bibRecord, 001273

Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperatures.

Identifieur interne : 001273 ( Main/Exploration ); précédent : 001272; suivant : 001274

Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperatures.

Auteurs : Sean J. Pendleton [États-Unis] ; Philip G. Crandall ; Steven C. Ricke ; Lawrence Goodridge ; Corliss A. O'Bryan

Source :

Journal of food science [ 1750-3841 ] ; 2012.

RBID : pubmed:22583064

Descripteurs français

Wicri :
- geographic : États-Unis.

English descriptors

KwdEn :
- Animals, Anti-Bacterial Agents (pharmacology), Cattle, Citrus sinensis (chemistry), Escherichia coli O157 (drug effects), Escherichia coli O157 (growth & development), Food Preservatives (pharmacology), Foodborne Diseases (prevention & control), Fruit (chemistry), Meat (microbiology), Meat Products (microbiology), Microbial Sensitivity Tests, Microbial Viability (drug effects), Oils, Volatile (pharmacology), Plant Oils (pharmacology), Refrigeration, Temperature, Time Factors, United States.
MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Food Preservatives, Oils, Volatile, Plant Oils.
- geographic : United States.
- chemistry : Citrus sinensis, Fruit.
- drug effects : Escherichia coli O157, Microbial Viability.
- growth & development : Escherichia coli O157.
- microbiology : Meat, Meat Products.
- prevention & control : Foodborne Diseases.
- Animals, Cattle, Microbial Sensitivity Tests, Refrigeration, Temperature, Time Factors.

Abstract

Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against 3 strains of E. coli O157:H7 recovered from beef products. A micro broth dilution method using 96 well microtiter plates was used with trypticase soy broth with 0.15% agar and 2,3,5 tetrazolium chloride as a growth indicator as the medium. Serial dilutions of CPTVO were made, resulting in final concentrations of oil ranging from 0.2% to 25% or 0.1% to 10%. Plates were incubated statically at 4, 10, or 37 °C, and sampled hourly. After 6 h at 37 °C, all strains were inhibited at concentrations ranging from 0.2% to 0.6%, with a mean of 0.4 ± 0.01%. At 10 °C, all strains were inhibited at concentrations ranging from 0.8% to 6.3%, with a mean of 1.1% ± 0.2%, after 6 h. At 4 °C, all strains were inhibited after 6 h at concentrations ranging from 2.3% to 4.6%, with a mean of 3.5% ± 2.1%. After 24 h at 4 °C the strains were inhibited at concentrations ranging from 0.7% to 1% with a mean of 0.8% ± 0.3%. The ranges appear to be the result of effects from the variable nature of a complex media and an antimicrobial that presents potential multiple mechanisms for inhibition. It appears CPTVO is a viable option to inhibit E. coli O157:H7 growth at refrigeration temperatures.

DOI: 10.1111/j.1750-3841.2012.02689.x
PubMed: 22583064

Affiliations:

Le document en format XML

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<author><name sortKey="Goodridge, Lawrence" sort="Goodridge, Lawrence" uniqKey="Goodridge L" first="Lawrence" last="Goodridge">Lawrence Goodridge</name>
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<author><name sortKey="Goodridge, Lawrence" sort="Goodridge, Lawrence" uniqKey="Goodridge L" first="Lawrence" last="Goodridge">Lawrence Goodridge</name>
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<author><name sortKey="O Bryan, Corliss A" sort="O Bryan, Corliss A" uniqKey="O Bryan C" first="Corliss A" last="O'Bryan">Corliss A. O'Bryan</name>
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<term>Escherichia coli O157 (growth & development)</term>
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<term>Microbial Sensitivity Tests</term>
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<keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>États-Unis</term>
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<front><div type="abstract" xml:lang="en">Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against 3 strains of E. coli O157:H7 recovered from beef products. A micro broth dilution method using 96 well microtiter plates was used with trypticase soy broth with 0.15% agar and 2,3,5 tetrazolium chloride as a growth indicator as the medium. Serial dilutions of CPTVO were made, resulting in final concentrations of oil ranging from 0.2% to 25% or 0.1% to 10%. Plates were incubated statically at 4, 10, or 37 °C, and sampled hourly. After 6 h at 37 °C, all strains were inhibited at concentrations ranging from 0.2% to 0.6%, with a mean of 0.4 ± 0.01%. At 10 °C, all strains were inhibited at concentrations ranging from 0.8% to 6.3%, with a mean of 1.1% ± 0.2%, after 6 h. At 4 °C, all strains were inhibited after 6 h at concentrations ranging from 2.3% to 4.6%, with a mean of 3.5% ± 2.1%. After 24 h at 4 °C the strains were inhibited at concentrations ranging from 0.7% to 1% with a mean of 0.8% ± 0.3%. The ranges appear to be the result of effects from the variable nature of a complex media and an antimicrobial that presents potential multiple mechanisms for inhibition. It appears CPTVO is a viable option to inhibit E. coli O157:H7 growth at refrigeration temperatures.</div>
</front>
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<region><li>Arkansas</li>
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<tree><noCountry><name sortKey="Crandall, Philip G" sort="Crandall, Philip G" uniqKey="Crandall P" first="Philip G" last="Crandall">Philip G. Crandall</name>
<name sortKey="Goodridge, Lawrence" sort="Goodridge, Lawrence" uniqKey="Goodridge L" first="Lawrence" last="Goodridge">Lawrence Goodridge</name>
<name sortKey="O Bryan, Corliss A" sort="O Bryan, Corliss A" uniqKey="O Bryan C" first="Corliss A" last="O'Bryan">Corliss A. O'Bryan</name>
<name sortKey="Ricke, Steven C" sort="Ricke, Steven C" uniqKey="Ricke S" first="Steven C" last="Ricke">Steven C. Ricke</name>
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<country name="États-Unis"><region name="Arkansas"><name sortKey="Pendleton, Sean J" sort="Pendleton, Sean J" uniqKey="Pendleton S" first="Sean J" last="Pendleton">Sean J. Pendleton</name>
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Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperatures.

Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperatures.

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

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