The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables
| Autor: | Éva Laslo, Csaba Dezső András, Éva György, Ildikó Hajnalka Kuzman |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
030106 microbiology lcsh:TX341-641 law.invention 03 medical and health sciences 0404 agricultural biotechnology Antibiotic resistance law antimicrobial effects Food science fresh vegetables foodborne pathogenic bacteria spoilage bacteria essential oils Essential oil Original Research biology SAGE 04 agricultural and veterinary sciences Achromobacter xylosoxidans Antimicrobial biology.organism_classification 16S ribosomal RNA 040401 food science Antagonism lcsh:Nutrition. Foods and food supply Bacteria Food Science |
| Zdroj: | Food Science & Nutrition, Vol 8, Iss 10, Pp 5601-5611 (2020) Food Science & Nutrition Food Science & Nutrition, 8(10):5601-5611 |
| ISSN: | 2048-7177 |
| Popis: | During the study, we determined the antimicrobial activity of different selected essential oils (thyme, lemongrass, juniper, oregano, sage, fennel, rosemary, mint, rosehips, dill) on some pathogenic and spoilage bacteria isolated from the surface of various fresh vegetables. At the same time, in the case of some volatile oil combinations we followed the phenomena of synergism and antagonism. The identification of the isolated bacterial strains was made using 16S rDNA gene sequence analysis. The most resistant isolates appeared to be Curtobacterium herbarum, Achromobacter xylosoxidans, and Enterobacter ludwigii, while Pseudomonas hibiscicola was the most sensitive. Of the chosen plant essential oils, the most pronounced antimicrobial effect was detected in the case of oregano. The essential oils of thyme and mint also showed elevated antimicrobial activity. A synergistic effect was observed in case of five combinations of essential oil. Based on the results, we find that some individual essential oils and mixture compositions (due to synergic effect) could be good candidates for the preservation of fresh vegetables. These preliminary findings suggest that essential oils from locally grown spices could contribute to decreasing the health risk and also to the suppression of emergence of antibiotic resistance. Is very useful to know the pathogenic strains occurrence in different geographic regions, to prevent disease occurrence in population and among the tourists, how are more susceptible to foodborne pathogens. The main goal was the detection of active antimicrobial essential oil compositions that will be used as ingredients in active packaging materials for fresh vegetables and fruits, for decreasing the health risk and increasing the product shelf‐life. |
| Databáze: | OpenAIRE |
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