Evaluation for antibacterial effects of volatile flavors from Chrysanthemum indicum against food-borne pathogens and food spoilage bacteria
2011
Lee, J.H. | Jang, M. | Seo, J. | Kim, G.H.
The antimicrobial activities of C. indicum-essential oil and its components (thujone, chrysanthemyl alcohol, camphor, and γ-terpinene) were examined with ten food-borne pathogens. C. indicum-essential oil showed the potent inhibition of growth for Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Salmonella choleraesuis, Shigella sonnei and Vibrio parahaemolyticus. MIC values for C. indicum-essential oil were found to be the range of 1.25-10 µg/mL, and C. indicum-essential oil inhibited very effectively the growth of B. cereus, S. aureus, A. hydrophilia, S. choleraesuis, S. enterica, S. sonnei, V. parahaemolyticus and V. vulnificus. MBC values of C. indicum-essential oil was declined as the following order; A. hydrophilia < B. cereus, B. subtilis, V. parahaemolyticus < S. aureus, S. sonnei, V. vulnificus. A time-killing curve exhibited a similar pattern against all tested foodborne pathogens. The exposure time of C. indicum-essential oil for 50% bactericidal effect was in the range of 5.6-9.2 h. Antibacterial activities lasted throughout 24 h incubation. From the results for antibacterial activity of C. indicum-essential oil against food spoilage bacteria and foodborne pathogens, it is anticipated that C. indicum-essential oil has a great potential as food preservative. Practical Applications: Recently, the concerns for chemical food preservatives have been raised to customers, food companies, and whole food industry in a world. For this reason, many investigators have been tried to explore and develop the safe and natural food preservative. Some plant materials, especially essential oils, are used as natural antimicrobials in food systems traditionally. Investigating and providing the scientific evidence for antibacterial activity of essential oil will help suggest the alternatives for natural food preservative.
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