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Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat bro...

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Autores principales: de Souza, Evandro Leite, de Barros, Jefferson Carneiro, da Conceição, Maria Lúcia, Neto, Nelson Justino Gomes, da Costa, Ana Caroliny Vieira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769715/
https://www.ncbi.nlm.nih.gov/pubmed/24031377
http://dx.doi.org/10.1590/S1517-838220090002000032
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author de Souza, Evandro Leite
de Barros, Jefferson Carneiro
da Conceição, Maria Lúcia
Neto, Nelson Justino Gomes
da Costa, Ana Caroliny Vieira
author_facet de Souza, Evandro Leite
de Barros, Jefferson Carneiro
da Conceição, Maria Lúcia
Neto, Nelson Justino Gomes
da Costa, Ana Caroliny Vieira
author_sort de Souza, Evandro Leite
collection PubMed
description This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 μL.mL(-1), respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 μL.mL(-1), respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.
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spelling pubmed-37697152013-09-12 Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods de Souza, Evandro Leite de Barros, Jefferson Carneiro da Conceição, Maria Lúcia Neto, Nelson Justino Gomes da Costa, Ana Caroliny Vieira Braz J Microbiol Food Microbiology This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 μL.mL(-1), respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 μL.mL(-1), respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered. Sociedade Brasileira de Microbiologia 2009 2009-06-01 /pmc/articles/PMC3769715/ /pubmed/24031377 http://dx.doi.org/10.1590/S1517-838220090002000032 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
de Souza, Evandro Leite
de Barros, Jefferson Carneiro
da Conceição, Maria Lúcia
Neto, Nelson Justino Gomes
da Costa, Ana Caroliny Vieira
Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title_full Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title_fullStr Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title_full_unstemmed Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title_short Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
title_sort combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769715/
https://www.ncbi.nlm.nih.gov/pubmed/24031377
http://dx.doi.org/10.1590/S1517-838220090002000032
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