Rattanachaikunsopon Pongsak, Phumkhachorn Parichat
Department of Biological Science, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani, Thailand.
Biosci Biotechnol Biochem. 2010;74(3):520-4. doi: 10.1271/bbb.90708. Epub 2010 Mar 7.
Foods contaminated with Salmonella enterica serovar Typhi are a major cause of typhoid fever, leading to public health problems and economic losses worldwide. Nisin and rho-cymene were tested in this study for their antimicrobial activity against S. Typhi at 4 degrees C and 37 degrees C. Nisin and rho-cymene, when used separately, did not inhibit the bacterium at either temperature. A synergistic antimicrobial effect between both compounds was observed when they were used simultaneously. This synergism was greater at 37 degrees C than at 4 degrees C. The lowest concentrations of nisin and rho-cymene required for complete inhibition of S. Typhi at 37 degrees C were 0.3 ppm and 1.5 ppm, respectively, and 0.3 ppm and 2.5 ppm at 4 degrees C. The potential of nisin and rho-cymene to control an S. Typhi population on ready-to-eat Thai-style pork sausage was also examined. The compounds were able to eliminate the contaminating bacterium with concentrations depending on the bacterial cell number on the food.
被肠炎沙门氏菌伤寒血清型污染的食物是伤寒热的主要病因，在全球范围内导致公共卫生问题和经济损失。本研究测试了乳酸链球菌素和对伞花烃在4℃和37℃下对伤寒沙门氏菌的抗菌活性。乳酸链球菌素和对伞花烃单独使用时，在这两种温度下均未抑制该细菌。当它们同时使用时，观察到两种化合物之间具有协同抗菌作用。这种协同作用在37℃时比在4℃时更强。在37℃下完全抑制伤寒沙门氏菌所需的乳酸链球菌素和对伞花烃的最低浓度分别为0.3 ppm和1.5 ppm，在4℃时分别为0.3 ppm和2.5 ppm。还研究了乳酸链球菌素和对伞花烃控制即食泰式猪肉香肠上伤寒沙门氏菌种群的潜力。这些化合物能够消除污染细菌，其浓度取决于食物上的细菌细胞数量。
