آرش برزگر یارمحمدی, محسن فرخوی, علی میثاقی, سید محمد مهدی کیائی, ندا نفریه, عباس برین
{"title":"بررسی اثرات ضدمیکروبی اسانسهای گیاهی دارچین، زنیان، آویشن باغی و فرمالدهید بر باکتری سالمونلا انتریتیدیس","authors":"آرش برزگر یارمحمدی, محسن فرخوی, علی میثاقی, سید محمد مهدی کیائی, ندا نفریه, عباس برین","doi":"10.22059/JVR.2020.286511.2954","DOIUrl":null,"url":null,"abstract":"BACKGROUND: It is fundamental to find the safest food preservatives in order to acheive the maximum health and economic benefits. Salmonella enteritidis is the cause of Salmonellosis, one of the most important foodborn zoonoses in poultry. OBJECTIVES: The present study was conducted to comparatively evaluate the antimicrobial effects of Trachyspermum copticum, Thymus vulgaris, and Cinnamomum zeylanicum essential oils and Formaldehyde against Salmonella Enteritidis. METHODS: In this study minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Cinnamomum zeylanicum, Trachyspermum copticum, and Thymus vulgaris essential oils against Salmonella enteritidis were determined using broth macro-dilution. The effects of essential oils on growth curve of Salmonella Enteritidis were also evaluated. RESULTS: In this study, MIC for the minimum inhibitory concentration level of Trachyspermum copticum, Thymus vulgaris, Cinnamomum zeylanicum and formaldehyde for Salmonella Enteritidis was determined as 500, 700, 500, and 70 ppm while MBC was calculated as 700, 900, 1000, and 200ppm, respectively. This study revealed that all the treatments increased lag phase. Bacterial growth speed was slower for Trachyspermum copticum of all the concentrations, yet a significant difference was observed only in 1 and 2 MIC of other treatments (p <0.05). CONCLUSIONS: In conclusion, Trachyspermum copticum (with less concentration), Thymus vulgaris, and Cinnamomum zeylanicum (with higher concentration) could be employed as a substitution of a proporation of formaldehyde to prevent bacterial development in food.","PeriodicalId":54685,"journal":{"name":"Onderstepoort Journal of Veterinary Research","volume":"64 1","pages":"179-191"},"PeriodicalIF":1.5000,"publicationDate":"2021-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Onderstepoort Journal of Veterinary Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.22059/JVR.2020.286511.2954","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"VETERINARY SCIENCES","Score":null,"Total":0}
بررسی اثرات ضدمیکروبی اسانسهای گیاهی دارچین، زنیان، آویشن باغی و فرمالدهید بر باکتری سالمونلا انتریتیدیس
BACKGROUND: It is fundamental to find the safest food preservatives in order to acheive the maximum health and economic benefits. Salmonella enteritidis is the cause of Salmonellosis, one of the most important foodborn zoonoses in poultry. OBJECTIVES: The present study was conducted to comparatively evaluate the antimicrobial effects of Trachyspermum copticum, Thymus vulgaris, and Cinnamomum zeylanicum essential oils and Formaldehyde against Salmonella Enteritidis. METHODS: In this study minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Cinnamomum zeylanicum, Trachyspermum copticum, and Thymus vulgaris essential oils against Salmonella enteritidis were determined using broth macro-dilution. The effects of essential oils on growth curve of Salmonella Enteritidis were also evaluated. RESULTS: In this study, MIC for the minimum inhibitory concentration level of Trachyspermum copticum, Thymus vulgaris, Cinnamomum zeylanicum and formaldehyde for Salmonella Enteritidis was determined as 500, 700, 500, and 70 ppm while MBC was calculated as 700, 900, 1000, and 200ppm, respectively. This study revealed that all the treatments increased lag phase. Bacterial growth speed was slower for Trachyspermum copticum of all the concentrations, yet a significant difference was observed only in 1 and 2 MIC of other treatments (p <0.05). CONCLUSIONS: In conclusion, Trachyspermum copticum (with less concentration), Thymus vulgaris, and Cinnamomum zeylanicum (with higher concentration) could be employed as a substitution of a proporation of formaldehyde to prevent bacterial development in food.
期刊介绍:
The Onderstepoort Journal of Veterinary Research, is the official publication of the Onderstepoort Veterinary Institute. While it considers submissions from any geographic region, its focus is on Africa and the infectious and parasitic diseases and disease vectors that affect livestock and wildlife on the continent.