Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs

Food Control

Volumn 54, Issue , 2015, Pages 188-199

  Pesavento, G ^a   Calonico, C ^a   Bilia, A R ^a   Barnabei, M ^a   Calesini, F ^a   Addona, R ^a   Mencarelli, L ^a   Carmagnini, L ^a   Di Martino, M C ^b   Lo Nostro, A ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Essential oils; Food preservation; Minimum inhibitory concentration; Origanum vulgare; Rosmarinus officinalis; Thymus vulgaris

Indexed keywords

EID: 84923071521     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.01.045     Document Type: Article

References (51)

1. Adams R.P. Identification of essential oil components by gas chromatography mass spectroscopy 1995, Allured, Carol Stream.
2. Bakkali F., Averbeck S., Averbeck D., Idaomar M. Biological effects of essential oils - a review. Food and Chemical Toxicology 2008, 46:446-475.
3. Barbosa L.N., Mores Rall V.L., Fernandes A.A.H., Ushimaru P.I., da Silva Probst I., Fernandes A. Short communication - essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathogens and Disease 2009, 6(6):725-728.
4. Bauer A.W., Kirby W.M., Sherris J.C., Turck M. Antibiotic susceptibility testing by a standardized single disk method. American Journal of Clinical Pathology 1966, 45:493-496.
5. Beceiro A., Tomás M., Bou G. Antimicrobial resistance and virulence: a successful or deleterious association in the bacterial world?. Clinical and Microbiological Review 2013, 26(2):185-230.
6. Brenes A., Roura E. Essential oils in poultry nutrition: main effects and modes of action. Animal Feed Science and Technology 2010, 158:1-14.
7. Burt S. Essential oils: their antibacterial properties and potential applications in foods: a review. International Journal of Food Microbiology 2004, 94:223-253.
8. Chen J., Brody A.L. Use of active packaging structures to control the microbial quality of a ready-to eat meat product. Food Control 2013, 30:306-310.
9. Clinical and Laboratory Standards Institute Performance standards for antimicrobial susceptibility testing 2012, Vol. 32. Approved standard M100- S22. 22th ed.
10. Davies N.W. Gas chromatographic retention indexes of monoterpenes and sesquiterpenes on methyl silicone and carbo-wax 20M phases. Journal of Chromatography 1990, 503:1-24.
11. Davies A.R. Advances in modified-atmosphere packaging. New methods of food preservation 1995, 304-320. Blackie Academic and Professional, Glasgow. G.W. Gould (Ed.).
12. De Cesare A., Mioni R., Manfreda G. Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains. International Journal of Food Microbiology 2007, 120(1-2):124-130.
13. Di Pasqua R., Hoskins N., Betts G., Mauriello G. Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. Journal of Agricultural and Food Chemistry 2006, 54:2745-2749.
14. European Committee on Antimicrobial Susceptibility Testing Antimicrobial susceptibility testing EUCAST disk diffusion method. Version 3.0 2013, http://eucast.org.
15. European Committee on Antimicrobial Susceptibility Testing Breakpoint tables for interpretation of MICs and zone diameters. Version 3.1 2013, http://eucast.org.
16. Faleiro M.L., Miguel M.G., Ladeiro F., Venancio F., Tavares R., Brito J.C., et al. Antimicrobial activity of essential oils isolated from Portuguese endemic species of Thymus. Letters in Applied Microbiology 2003, 36:35-40.
17. Fernández-López J., Zhi N., Aleson-Carbonell L., Pérez-Alvarez J.A., Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science 2005, 69(3):371-380.
18. Fleming-Jones M.E., Smith R.E. Volatile organic compounds in foods: a five year study. Journal of Agricultural and Food Chemistry 2003, 51(27):8120-8427.
19. Food and Drug Administration, Department of Health And Human Services Code of Federal Regulations part 182: Substances Generally Recognized as Safe sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) 2013, Title 21, Volume 3 Revised as of April 1, Available on. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.20.
20. Goni P., Lopez P., Sanchez C., Gomez-Lus R., Becerril R., Nerin C. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry 2009, 116:982-989.
21. Gutierrez J., Barry-Ryan C., Bourke P. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 2008, 124:91-97.
22. Hsieh P.C., Mau J.L., Huang S.H. Antimicrobial effect of various combinations of plant extracts. Food Microbiology 2001, 18:35-43.
23. Hyldgaard M., Mygind T., Meyer R.L. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology 2012, 3:12.
24. Jennings W., Shibamota T. Quantitative analysis of flavor and fragrance volatiles by glass capillary chromatography 1980, Academic Press, New York.
25. Lamien-Meda A., Schmiderer C., Lohwasser U., Börner A., Franz C., Novak J. Variability of the essential oil composition in the sage collection of the Genebank Gatersleben: a new viridiflorol chemotype. Flavour and Fragrance Journal 2009, 25(2):75-82.
26. Lens-Lisbonne C., Cremieux A., Maillard C., Balansard G. Methodes d'evaluation de l'activité antibacterienne des huiles essentielles: application aux essences de thym et de cannelle. Journal de Pharmacie de Belgique 1987, 42(5):297-302.
27. Liu T.T., Yang T.S. Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems. International Journal of Food Microbiology 2012, 156(1):68-75.
28. Lv F., Liang H., Yuan Q., Li C. Invitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Research International 2011, 44:3057-3064.
29. Massada Y. Analysis of essential oils by gas chromatography and mass spectrometry 1976, Wiley, New York.
30. Negi P.S. Review - plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. International Journal of Food Microbiology 2012, 156:7-17.
31. Nieri D., Pesavento G., Ducci B., Calonico C., Lo Nostro A. Monitoring of the cold chain compliance in a meal-processing facility through the correlation study between the outdoor temperatures and coliforms counts on raw meat. International Journal of Food Sciences and Technology 2014, 49:928-935.
32. Oussalah M., Caillet S., Saucier l., Lacroix M. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 2007, 18:414-420.
33. Pesavento G., Ducci B., Comodo N., Lo Nostro A. Antimicrobial resistance profile of Staphylococcus aureus isolated from raw meat: a research for methicillin resistant Staphylococcus aureus (MRSA). Food Control 2007, 18(3):196-200.
34. Pesavento G., Ducci B., Nieri D., Comodo N., Lo Nostro A. Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods. Food Control 2010, 21:708-713.
35. Ponce A.G., Fritz R., del Valle C.E., Roura S.I. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. Lebensmittel-Wissenschaft und -Technologie 2003, 36:679-684.
36. Rayner C., Munckhof W.J. Antibiotics currently used in the treatment of infections caused by Staphylococcus aureus. Internal Medicine Journal 2005, 35(2):S3-S16.
37. Rota M.C., Carramiňana J.J., Burillo J., Herrera A. Invitro antimicrobial activity of essential oils from aromatic plants against selected foodborne pathogens. Journal of Food Protection 2004, 67:1252-1256.
38. Russo M., Galletti G.C., Bocchini P., Carnacini A. Essential oil chemical composition of Wild populations of Italian oregano spice (Origanum vulgare ssp. hirtum (Link) Ietswaart): a preliminary evaluation of their use in chemotaxonomy by cluster analysis. Journal of Agricultural and Food Chemistry 1998, 46(9):3741-3746.
39. Sergelidis D., Abrahim A., Anagnostou V., Govaris A., Papadopoulos T., Papa A. Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece Czech. Journal of Food Science 2012, 30(3):285-291.
40. Skandamis P.N., Nychas G.J.E. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology 2001, 91:1011-1022.
41. Stenhager E., Abrahamsson S.M.C., Lafferty F.W. Registry of mass spectral data 1974, Wiley, New York.
42. Swigar A.A., Silvestein R.M. Monoterpenes 1981, Aldrich Chemical Company, Milwaukee.
43. UNI EN ISO 11290-1 Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes. Part 1: Detection method 2005.
44. UNI EN ISO 4833 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C 2004.
45. UNI EN ISO 6888-1 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive Staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium 2004.
46. Uyttendaele M., Busschaert P., Valero A., Geeraerd A.H., Vermeulen A., Jacxsens L., et al. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. International Journal of Food Microbiology 2009, 133(1-2):94-104.
47. Weerakkody N.S., Caffin N., Turner M.S., Dykes G.A. Invitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria. Food Control 2010, 21:1408-1414.
48. WHO Food safety and foodborne illness. World Health Organization Fact sheet, 237 2002.
49. Yanishlieva N.V., Marinova E., Pokorny J. Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology 2006, 108:776-793.
50. Yehouenou B., Sessou P., Houinsou R., Noudogbessi J.P., Alitonou G.A., Toukourou F., et al. Chemical composition and antimicrobial activities of Cinnamomum zeylanicum Blume dry leaves essential oil against food-borne pathogens and adulterated microorganisms. International Research Journal of Biological Sciences 2012, 1(6):18-25.
51. Zaouali Y., Bouzaine T., Boussaid M. Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities. Food and Chemical Toxicology 2010, 48:3144-3152.