Department of Veterinary Science and Microbiology, University of Arizona, 1117 East Lowell Street, Tucson, Arizona 85721, USA.
J Food Prot. 2010 Feb;73(2):234-40. doi: 10.4315/0362-028x-73.2.234.
The emergence of antibiotic-resistant Salmonella is of concern to food processors. The objective of this research was to identify antimicrobial activities of cinnamaldehyde and carvacrol against antibiotic-resistant Salmonella enterica in phosphate-buffered saline (PBS) and on celery and oysters. Twenty-three isolates were screened for resistance to seven antibiotics. Two resistant and two susceptible strains were chosen for the study. S. enterica cultures (10(5) CFU/ml) were added to different concentrations of cinnamaldehyde and carvacrol (0.1, 0.2, 0.3, and 0.4% [vol/vol]) in PBS, mixed, and incubated at 37 degrees C. Samples were taken at 0, 1, 5, and 24 h for enumeration. Celery and oysters were inoculated with S. enterica (10(6-7) CFU/ml), treated with 1% cinnamaldehyde or 1% carvacrol, incubated at 4 degrees C, and then sampled for enumeration on days 0 and 3. Both antimicrobials induced complete inactivation of S. enterica in PBS at 0.3 and 0.4% on exposure, and on 0.2% in 1 h. Exposure to cinnamaldehyde at 0.1% inactivated all pathogens at 1 h, and survivors were observed only for Salmonella Newport with 0.1% carvacrol at 1 h. In celery, 1% carvacrol reduced S. enterica populations to below detection on day 0, while 1% cinnamaldehyde reduced populations by 1 and 2.3 log on day 0 and day 3, respectively. In oysters, both antimicrobials caused about 5-log reductions on day 3. These results show the potential antimicrobial effects of carvacrol and cinnamaldehyde against antibiotic-resistant S. enterica in vitro and in foods.
抗菌剂耐药性沙门氏菌的出现引起了食品加工者的关注。本研究的目的是确定肉桂醛和香芹酚在磷酸盐缓冲盐水 (PBS) 中和芹菜及牡蛎中对耐药性沙门氏菌肠亚种的抗菌活性。对 23 个分离株进行了七种抗生素耐药性的筛选。选择了两种耐药菌株和两种敏感菌株进行研究。将沙门氏菌肠亚种培养物（10(5)CFU/ml）加入不同浓度的肉桂醛和香芹酚（0.1、0.2、0.3 和 0.4%[体积/体积]）的 PBS 中，混合并在 37 摄氏度下孵育。在 0、1、5 和 24 小时时取样进行计数。将芹菜和牡蛎接种沙门氏菌肠亚种（10(6-7)CFU/ml），用 1%肉桂醛或 1%香芹酚处理，在 4 摄氏度下孵育，然后在第 0 天和第 3 天取样进行计数。两种抗菌剂在 PBS 中于 0.3%和 0.4%时暴露 1 小时可完全使沙门氏菌肠亚种失活，在 0.2%时于 1 小时内失活。在 0.1%肉桂醛中暴露 1 小时可使所有病原体失活，而仅在 1 小时时观察到 0.1%香芹酚对沙门氏菌纽波特的存活。在芹菜中，1%香芹酚在第 0 天可将沙门氏菌肠亚种的种群减少到检测水平以下，而 1%肉桂醛在第 0 天和第 3 天分别使种群减少 1 和 2.3 个对数。在牡蛎中，两种抗菌剂在第 3 天均可引起约 5 个对数减少。这些结果表明香芹酚和肉桂醛对体外和食品中耐药性沙门氏菌肠亚种具有潜在的抗菌作用。
