Activity of thyme and tea tree essential oils against selected foodborne pathogens in biofilms on abiotic surfaces

被引：59

作者：

Sadekuzzaman, Mohammad ^{[1
,2
]}

Mizan, Md Furkanur Rahaman ^{[1
]}

Kim, Hyung-Suk ^{[1
]}

Yang, Sungdae ^{[1
]}

Ha, Sang-Do ^{[1
]}

机构：

[1] Chung Ang Univ, Sch Food Sci & Technol, 72-1 Nae Ri, Anseong 456756, Gyunggido, South Korea

[2] Dept Livestock Serv, Dhaka, Bangladesh

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 89卷

基金：

新加坡国家研究基金会;

关键词：

Essential oil; Biofilm; Escherichia coli 0157:H7; Listeria monocytogenes; Salmonella spp; STAINLESS-STEEL; STAPHYLOCOCCUS-AUREUS; INACTIVATION; POLYSTYRENE; SALMONELLA; REDUCTION; LISTERIA; PLANTS;

D O I：

10.1016/j.lwt.2017.10.042

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Owing to their preservative and antimicrobial effects, essential oils (EOs) are promising natural ingredients for the food industry. The main objective of this study was to investigate the activity of thyme and tea tree oils against selected foodborne pathogens in biofilm mode. The major compounds of these EOs were analyzed by gas chromatography-mass spectrometry (GC-MS) and their antimicrobial activity was determined by a standard broth dilution assay. Biofilms were formed by Escherichia coli 0157:117, Listeria monocytogenes, and Salmonella spp. on abiotic surfaces and were treated with EOs at the minimum inhibitory concentration (MIC) and 0.1% (v/v) for 2 h. Our results demonstrate that EO treatment reduced biofilm cells up to 3.5 log CFU/cm(2), 2.1 log CFU/cm(2), and 2.5 log CFU/peg on stainless steel (SS), rubber, and minimum biofilm eradication concentration (MBEC (TM)) surfaces, respectively. Structural changes of the biofilm after exposure to EOs was confirmed by field emission scanning electron microscopy and viability of biofilm cells was observed using a confocal laser scanning microscope. Overall, these results suggest that EOs could be used to reduce foodborne pathogens in biofilms.

引用

页码：134 / 139

页数：6

共 26 条

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