Center for Food Safety-IFSE and Food Science Dept, 2650 Young Ave, Univ of Arkansas, Fayetteville, AR 72704, USA.
J Food Sci. 2012 Jun;77(6):M308-11. doi: 10.1111/j.1750-3841.2012.02689.x. Epub 2012 May 14.
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against 3 strains of E. coli O157:H7 recovered from beef products. A micro broth dilution method using 96 well microtiter plates was used with trypticase soy broth with 0.15% agar and 2,3,5 tetrazolium chloride as a growth indicator as the medium. Serial dilutions of CPTVO were made, resulting in final concentrations of oil ranging from 0.2% to 25% or 0.1% to 10%. Plates were incubated statically at 4, 10, or 37 °C, and sampled hourly. After 6 h at 37 °C, all strains were inhibited at concentrations ranging from 0.2% to 0.6%, with a mean of 0.4 ± 0.01%. At 10 °C, all strains were inhibited at concentrations ranging from 0.8% to 6.3%, with a mean of 1.1% ± 0.2%, after 6 h. At 4 °C, all strains were inhibited after 6 h at concentrations ranging from 2.3% to 4.6%, with a mean of 3.5% ± 2.1%. After 24 h at 4 °C the strains were inhibited at concentrations ranging from 0.7% to 1% with a mean of 0.8% ± 0.3%. The ranges appear to be the result of effects from the variable nature of a complex media and an antimicrobial that presents potential multiple mechanisms for inhibition. It appears CPTVO is a viable option to inhibit E. coli O157:H7 growth at refrigeration temperatures.
Beef products are often the source of foodborne illness from the organism E. coli O157:H7. Orange essential oils have been in the human diet for centuries, and the research reported here indicates that some of these oils may be used as surface applications during cold temperatures to inhibit the foodborne pathogen E. coli O157:H7.
植物精油先前已被证明对各种微生物具有抗菌活性。在这项研究中，检查了冷榨无萜橙油（CPTVO）在不同温度（37、10 和 4°C）下对从牛肉产品中回收的 3 株大肠杆菌 O157:H7 的抗菌活性。使用微肉汤稀释法，在含有 0.15%琼脂和 2,3,5 氯化三苯基四氮唑的胰蛋白酶大豆肉汤中作为生长指示剂作为培养基，使用 96 孔微量滴定板进行。制备 CPTVO 的连续稀释液，导致油的最终浓度范围为 0.2%至 25%或 0.1%至 10%。平板在 4、10 或 37°C 下静态孵育，并每小时取样。在 37°C 孵育 6 小时后，所有菌株在 0.2%至 0.6%的浓度范围内均受到抑制，平均为 0.4 ± 0.01%。在 10°C 下，所有菌株在 0.8%至 6.3%的浓度范围内在 6 小时后均受到抑制，平均为 1.1% ± 0.2%。在 4°C 下，所有菌株在 6 小时后在 2.3%至 4.6%的浓度范围内受到抑制，平均为 3.5% ± 2.1%。在 4°C 孵育 24 小时后，浓度范围为 0.7%至 1%的菌株受到抑制，平均为 0.8% ± 0.3%。这些范围似乎是复杂培养基和具有多种抑制机制的抗菌剂的可变性质的结果。CPTVO 似乎是抑制冷藏温度下大肠杆菌 O157:H7 生长的可行选择。
牛肉产品通常是食源性疾病大肠杆菌 O157:H7 的来源。橙精油已在人类饮食中存在了几个世纪，这里报告的研究表明，其中一些精油可在低温下用作表面应用，以抑制食源性病原体大肠杆菌 O157:H7。
