Antibacterial activity of thyme and rosemary essential oil against Enterococci isolated from meat

Authors

  • Viera Duckova Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Margita Čanigová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Kročko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Bezeková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/178

Keywords:

enterococci, thyme, rosemary, antibacterial activity

Abstract

Traditionally enterococci are considered as part of the lactic acid  bacteria.  This group of  bacteria contaminating mostly food of animal origin and some of them can be resistant to antibiotic. The consumers prefer safe foods free of synthetic additives and therefore interest for natural preservatives is increasing in recent years. The aim of this work was to determine antibacterial activity of essential oil from thyme and rosemary against enterococci. Strains of enterococci were isolated from poultry and pork. The isolates of enterococci were identified as  E. faecalis and E. mundtii and their sensitivity to chosen antibiotic (ampicillin, erythromycin, gentamicin, tetracycline and vancomycin) was determined. Enterococci were experimentally inoculated in nutrient broth at concentration 3 - 4 log cfu.ml-1. The influence of thyme and rosemary essential oil at different concentrations and at different temperatures (6 °C and 25 °C) against enterococci was tested. As more effective has proved thyme oil, which reliably inhibited both strains at concentration of 0.05 % at 6 and 25 °C.  Rosemary oil at the highest tested concentrations (of 1 %, respectively 1.5 %) only reduced the number of tested strains of enterococci.  The higher antibacterial activity of essential oils was determined at 25 °C.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

BUBONJA-SONJE, M., GIACOMETTI, J., ABRAM, M. 2011. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols. In Food Chemistry, vol. 127, 2011, p. 1821-1827. doi.org/10.1016/j.foodchem.2011.02.071 DOI: https://doi.org/10.1016/j.foodchem.2011.02.071

BURT, S. 2004. Essential oils: their antibacterial properties and potential applications in foods -a review. In International Journal of Food Microbiology, vol. 94, 2004, p. 223-253. doi.org/10.1016/j.ijfoodmicro.2004.03.022 PMid:15246235 DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

CLSI. 2005. Performance Standards for Antimicrobial Disk and Dilution Susceptibility Test for Bacteria Isolated from Animals. Wayne: National Committee for Clinical Laboratory Standards, 2005. 86 p.

FRANZ, C. M. A. P., HOLZAPFEL, W. H., STILES, M. E. 1999. Enterococci at the crossroads of food safety? In International Journal of Food Microbiology, vol. 47, 1999, p. 1-24. doi.org/10.1016/S0168-1605(99)00007-0 PMid:10357269 DOI: https://doi.org/10.1016/S0168-1605(99)00007-0

GELSOMINO, R., VANCANNEYT, M., CONDON, S., SWINGS, J., COGAN, T. M. 2001. Enterococcal diversity in the environment of an Irish Cheddar-type cheese making factory. In International Journal of Food Microbiology, vol. 71, 2001, p. 177-188. doi.org/10.1016/S0168-1605(01)00620-1 PMid:11789936 DOI: https://doi.org/10.1016/S0168-1605(01)00620-1

JIANG, Y., WU, N., FU, Y., WANG, W., LUO, M., ZHAO, CH., ZU, Y., LIU, X. 2011. Chemical composition and antimicrobial activity of the essential oil of Rosemary. In Environmental Toxicology and Pharmacology, vol. 32, 2011, p. 63-68. doi.org/10.1016/j.etap.2011.03.011 PMid:21787731 DOI: https://doi.org/10.1016/j.etap.2011.03.011

JUNG, W. K., LIM, J. Y., KWON, N. H., KIM, J. M., HONG, S. K., KOO, H. CH., KIM, S. H., PARK, J. H. 2007. Vancomycin-resistant enterococci from animal sources in Korea. In International Journal of Food Microbiology, vol. 113, 2007, p. 102-107. doi.org/10.1016/j.ijfoodmicro.2006.07.023 PMid:17010464 DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.07.023

KLEIN, G. 2003. Taxonomy, ecology and antibiotic resistance of enterococci from food and gastro-intestinal tract. In International Journal of Food Microbiology, vol. 88, 2003, p. 123-131. doi.org/10.1016/S0168-1605(03)00175-2 PMid:14596985 DOI: https://doi.org/10.1016/S0168-1605(03)00175-2

KOLUMAN, A., AKAN, L. S., ÇAKIROĞLU, F. P. 2009. Occurrence and antimicrobial resistance of enterococci in retail foods. In Food Control, vol. 20, 2009, p. 281-283. doi.org/10.1016/j.foodcont.2008.05.007 DOI: https://doi.org/10.1016/j.foodcont.2008.05.007

MARQUES, A., ENCARNACAO, S., PEDRO, S., NUNES, M. L. 2008. In vitro antibacterial activity of garlic, oregano and chitosan against Salmonella enteritica. In World Journal of Microbiology and Biotechnology, vol. 24, 2008, p. 2357-2360. doi.org/10.1007/s11274-008-9721-7 DOI: https://doi.org/10.1007/s11274-008-9721-7

ORTIGOSA, M., IRIGOYEN, A., URDIN, M., GARCÍA, S., IBAÑEZ, F. C., TORRE, P. 2008. Identification of enterococci and isolation of vancomycin-resistant strains in Spanish cheeses. In Milchwissenschaft, vol. 63, 2008, no. 2, p. 164-167.

OUWEHAND, A. C., TIIHONEN, K., KETTUNEN, H., PEURANEN, S., SCHULZE, H., RAUTONEN, N. 2010. In vitro effects of essential oils on potential pathogens and beneficial members of the normal microbiota. In Veterinarni Medicina, vol. 55, 2010, no. 2, p. 71-78. DOI: https://doi.org/10.17221/152/2009-VETMED

OVER, K. F., HETTIARACHCHY, N., JOHNSON, M. G., DAVIS, B. 2009. Effect of Organic Acids and Plant Extracts on Escherichia coli O 157: H7, Listeria monocytogenes, and Salmonella typhimurium in Broth Culture Model and Chicken Meat Systems. In Journal of Food Science, vol. 74, 2009, no. 9, p. M515-M521. PMid:20492123 DOI: https://doi.org/10.1111/j.1750-3841.2009.01375.x

PISKERNIK, S., KLANČNIK, A., RIEDEL, CH. T., BRØNDSTED, L., MOŽINA, S. S. 2011. Reduction of Campylobacter jejuni by natural antibiotics in chicken meat-related conditions. In Food Control, vol. 22, 2011, p. 718-724. doi.org/10.1016/j.foodcont.2010.11.002 DOI: https://doi.org/10.1016/j.foodcont.2010.11.002

SELIM, S. 2011. Antibacterial activity of essential oil against vancomycin resistant enterococci (VRE) and Escherichia coli O157:H7 in Feta cheese and minced beef meat. In Brazilian Journal of Microbiology, vol. 42, 2011, p. 187-196. doi.org/10.1590/S1517-83822010005000005 DOI: https://doi.org/10.1590/S1517-83822010005000005

SCHIRMER, B. CH., LANGSRUD, S. 2010. Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum-Packed pork Meat. In Journal of Food Science, vol. 75, 2010, no. 2, p. M98-M102. https://doi.org/10.1111/j.1750-3841.2009.01485.x PMid:20492248 DOI: https://doi.org/10.1111/j.1750-3841.2009.01485.x

SOKOVIĆ, M., GLAMOČLIJA, J., MARIN, P. D., BRKIĆ, D., VAN GRIENSVEN, L. J. L. D. 2010. Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using In Vitro Model. In Molecules, vol. 15, 2010, p. 7532-7546. doi.org/10.3390/molecules15117532 PMid:21030907 DOI: https://doi.org/10.3390/molecules15117532

VAN DE BRAAK, N., VAN BELKUM, A., VAN KEULEN, M., VLIEGENTHART, J., VERBRUGH, H., ENDTZ, H. P. 1998. Molecular characterization of vancomycin-resistant enterococci from hospitalized patients and poultry products in the Nederlands. In Journal of Clinical Microbiology, vol. 36, 1998, p. 1927-1932. PMid:9650938 DOI: https://doi.org/10.1128/JCM.36.7.1927-1932.1998

VEGERA, S., FUNES, L., MARTÍ, N., SAURA, D., MICOL, V., VALERO, M. 2011. Bactericidal activities against pathogenic bacteria by selected constituents of plant extraxts in carrot broth. In Food Chemistry, vol. 128, 2011, p. 872-877. doi.org/10.1016/j.foodchem.2011.03.109 DOI: https://doi.org/10.1016/j.foodchem.2011.03.109

ZAOUALI, Y., BOUZAINE, T., BOUSSAID, M. 2010. Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities. In Food and Chemical Toxicology, vol. 48, 2010, p. 3144-3152. doi.org/10.1016/j.fct.2010.08.010 PMid:20728499 DOI: https://doi.org/10.1016/j.fct.2010.08.010

Downloads

Published

2012-01-21

How to Cite

Duckova, V. ., Čanigová, M. ., Kročko, M. ., & Bezeková, J. . (2012). Antibacterial activity of thyme and rosemary essential oil against Enterococci isolated from meat. Potravinarstvo Slovak Journal of Food Sciences, 6(1), 10–13. https://doi.org/10.5219/178

Most read articles by the same author(s)

1 2 3 > >>