Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, N.L., México.
J Food Prot. 2010 Mar;73(3):477-82. doi: 10.4315/0362-028x-73.3.477.
Campylobacter spp. are a major cause of foodborne bacterial gastroenteritis in humans, and current methods to control Campylobacter contamination in foods are not completely successful. Plants are a promising source of antimicrobial agents, particularly given the growing interest in "all natural" foods. In this study, the antimicrobial activity of extracts from 28 edible plants against Campylobacter jejuni and Campylobacter coli was evaluated in vitro and in a poultry skin model. Nine of 28 extracts exhibited antimicrobial activity in a diffusion assay, and MBCs were determined for the three most active extracts, i.e., lime, plum, and sour orange peel (MBCs of 2 to 3 mg/ml). Mixtures of the lime, plum, and sour orange peel extracts were applied to chicken skin inoculated with 10(5) CFU of Campylobacter to test for synergistic or antagonist effects. After incubation (48 h at 4 degrees C) with any extract mixture, no Campylobacter CFUs were detectable. A panel of tasters determined that the mixture of lime and plum gave the best flavor to chicken wings. These active extracts from edible fruits are simple to prepare and are alternatives to reduce or eliminate Campylobacter contamination of chicken products.
弯曲杆菌 spp. 是人类食源性细菌肠胃炎的主要原因，目前控制食品中弯曲杆菌污染的方法并不完全成功。植物是一种有前途的抗菌剂来源，特别是考虑到人们对“全天然”食品的兴趣日益浓厚。在这项研究中，评估了 28 种食用植物提取物对空肠弯曲杆菌和结肠弯曲杆菌的体外和家禽皮肤模型中的抗菌活性。在扩散试验中，28 种提取物中有 9 种表现出抗菌活性，并且确定了三种最有效的提取物（酸橙皮、酸橙皮和李）的 MBC，即 2 至 3 mg/ml。将酸橙、李和酸橙皮提取物的混合物应用于鸡皮，接种 10(5) CFU 的弯曲杆菌，以测试协同或拮抗作用。用任何提取物混合物孵育（48 小时，4 摄氏度）后，均未检测到弯曲杆菌 CFU。一组品尝者确定，酸橙和李的混合物使鸡翅的味道最佳。这些来自食用水果的有效提取物易于制备，是减少或消除鸡肉产品中弯曲杆菌污染的替代方法。
