The anaerobic, rod-shaped, spore-forming bacterium Clostridium perfringens is known for its production of biochemically active substances. Most of them are proteins that have a pathogenic effect on a wide range of animal tissues and cause a specific syndrome or even a disease in humans or animals. Production of toxins is used to classify isolates of C. perfringens into 7 different toxin types (A–G). Other virulence factors (i.g. beta2-toxin, BEC toxin, sialidases, hyaluronidase etc.) only indirectly or partially participate in the development of the disease, and the function of some substances has not been fully elucidated. The article summarizes basic data on the non-typing virulence factors of C. perfringens.
So far there is no internationally accepted, standardized method for MIC determination of natural substances such as essential oils (EOs). The aim of this study was to elucidate how much the MIC values obtained from various studies using different culture media are comparable. The median MICs for cinnamon essential oil (EO) obtained by broth dilution were 517, 465 and 517 μg/mL for Mueller-Hinton Broth (MHB), Tryptone Soya Broth (TSB) and Brain Heart Infusion (BHI), respectively. The MIC values for oregano EO were significantly (p < 0.001) lower in MHB than in highly nutritious media; the median MICs were 616 μg/mL for MHB and 474 μg/mL for TSB and BHI. This statistically significant difference was noted for all the pathogens studied (Salmonella Enteritidis, Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus). In the presence of oregano EO lag phase was also much less prolonged in MHB (by 6-17%) than in the other media (by 92-189%). Some components of EOs may bind to starch in MHB; since the phenomenon seems to be selective and EO dependent, the use of MHB for comparison of antimicrobial properties of various EOs thus cannot be recommended.
- Publikační typ
- časopisecké články MeSH
Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3°C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes.
- MeSH
- antiinfekční látky farmakologie MeSH
- barva MeSH
- chemické jevy MeSH
- dobromysl (rod) chemie MeSH
- kapryláty farmakologie MeSH
- koncentrace vodíkových iontů MeSH
- kontaminace potravin prevence a kontrola MeSH
- konzervace potravin MeSH
- Lactobacillaceae účinky léků růst a vývoj MeSH
- lidé MeSH
- Listeria monocytogenes účinky léků růst a vývoj MeSH
- maso analýza mikrobiologie MeSH
- obaly potravin MeSH
- odoranty analýza MeSH
- oleje prchavé farmakologie MeSH
- počet mikrobiálních kolonií MeSH
- potravinářská mikrobiologie MeSH
- skot MeSH
- spotřebitelská bezpečnost produktů MeSH
- vakuum MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- skot MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
