Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of Food Safety Pub Date : 2024-04-02 DOI:10.1111/jfs.13115

Rajae Zahli, Aicha El Baaboua, Omar Belmehdi, Jamal Abrini, Mohammed El Maadoudi, Abdeltif El Harsal, Kaoutar El Issaoui, Nadia Mezzoug, Nadia Skali Senhaji

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Abstract

The present study aims to assess the antibacterial activity of endemic Moroccan Origanum essential oils (Origanum elongatum and Origanum compactum) alone and in association with antibiotics against multidrug resistant foodborne Salmonella. The well diffusion and microdilution procedures were used to evaluate the antibacterial activity. The synergistic interactions between antibiotics and EOs were determined using the checkerboard assay. The results of the antibacterial activity indicated that all of Salmonella serovars isolates that were examined were highly inhibited by EOs. This effect was confirmed by the microdilution technique, where 0.125% was noted as the smallest MIC value. Based on the obtained MBC values, O. elongatum shown a bactericidal action against the tested strains as indicated by the acquired MBC values. While O. compactum showed this effect against different serovars of Salmonella isolates. Origanum EOs could be employed as an alternative to the former protocols against resistant infectious diseases.

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牛至精油和抗生素对摩洛哥家禽和贝类中分离出的多耐药性食源性沙门氏菌的联合抗菌效果

本研究旨在评估摩洛哥特有的牛至（Origanum elongatum 和 Origanum compactum）精油单独使用或与抗生素联合使用时对耐多药食源性沙门氏菌的抗菌活性。抗菌活性的评估采用了井扩散和微量稀释法。抗生素和环氧乙烷之间的协同作用是通过棋盘试验确定的。抗菌活性结果表明，所有受检的沙门氏菌血清分离物都受到环氧乙烷的高度抑制。微量稀释技术证实了这种效果，0.125% 的 MIC 值最小。根据获得的 MBC 值，O. elongatum 对测试菌株具有杀菌作用。而 O. compactum 对不同血清型的沙门氏菌分离物也有杀菌作用。牛至环氧乙烷可作为一种替代方法，用于治疗抗药性传染病。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.