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Published Online: 13 October 2008

Antimicrobial Activity of Commercial Citrus-Based Natural Extracts Against Escherichia coli O157:H7 Isolates and Mutant Strains

Publication: Foodborne Pathogens and Disease
Volume 5, Issue Number 5

Abstract

Due to increasing concerns about the development of antimicrobial resistance amongst pathogenic bacteria, alternative strategies have been sought that do not use antibiotics to reduce pathogenic bacteria from foods and patients. A natural compound that has potent antimicrobial properties is citrus peel, which contains a variety of essential oils that inhibit the growth of or kill pathogenic bacteria. In the present study, seven citrus-based natural antimicrobials were evaluated for their ability to inhibit the growth of the pathogen Escherichia coli O157:H7. Zones of inhibition of E. coli O157:H7 by the citrus-derived fraction (10 μL/6 mm disk) were determined by a disk-diffusion assay on Sorbitol-MacConkey agar. Inhibition zones were observed after 48 h lawn growth of E. coli O157:H7 cells at 37°C. Two citrus-based fractions, orange CP VAL terpeneless FAB 968611 and Limonene 1× Dist FAB 955430, inhibited E. coli O157:H7 with inhibition zones of approx. 11–24 mm dia. The remaining other five citrus-derived extracts (orange oil FL VAL 1121 ARR 974760, Orange 5× Conc VAL 4121 ARR 968374, orange terpenes ESS 1120 ARR 986259, orange terpenes CP 1100 ARR 986255, and orange terpenes OEO HP 1100 ARR 986257) were noninhibitory to E. coli O157:H7, yielding no clear inhibition zones. These studies show that citrus-derived natural compounds differ in their inhibitory activity against E. coli O157:H7 and some have potential applications as inhibitory agents against E. coli O157:H7 in various pathogen reduction strategies.

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Published In

cover image Foodborne Pathogens and Disease
Foodborne Pathogens and Disease
Volume 5Issue Number 5October 2008
Pages: 695 - 699
PubMed: 18851678

History

Published online: 13 October 2008
Published in print: October 2008

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Ramakrishna Nannapaneni
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Current address: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi.
Arunachalam Muthaiyan
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Philip G. Crandall
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Michael G. Johnson
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Corliss A. O'Bryan
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Vesela I. Chalova
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.
Todd R. Callaway
USDA-ARS, Food and Feed Safety Research Unit, College Station, Texas.
Jeff A. Carroll
USDA-ARS, Livestock Issues Research Unit, Lubbock, Texas.
John D. Arthington
Range Cattle Research and Education Center, University of Florida, Ona, Florida.
David J. Nisbet
USDA-ARS, Food and Feed Safety Research Unit, College Station, Texas.
Steven C. Ricke
Center for Food Safety–IFSE, and Department of Food Science, University of Arkansas, Fayetteville, Arkansas.

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