Sateriale Daniela, Forgione Giuseppina, De Cristofaro Giuseppa Anna, Facchiano Serena, Boscaino Floriana, Pagliuca Chiara, Colicchio Roberta, Salvatore Paola, Paolucci Marina, Pagliarulo Caterina
Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy.
Institute of Food Science, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy.
Microorganisms. 2022 Dec 10;10(12):2446. doi: 10.3390/microorganisms10122446.
Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study's purpose was to define the antibacterial profile of thyme () and cloves () essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs' chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against and food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.
食源性疾病仍然是一个重要的公共卫生问题。食品腐败和致病微生物的控制主要通过合成化学品来实现，不幸的是，这与一些不良方面有关。对新的安全替代策略的需求不断增加，导致了对具有抗菌特性的天然来源物质（如香精油）的研究。本研究的目的是确定百里香和丁香精油对革兰氏阳性和革兰氏阴性重要食源性病原体的抗菌谱。对精油的化学成分进行了气相色谱-质谱分析。定性体外抗菌试验（即琼脂扩散法和纸片挥发法）验证了精油单独使用、二元组合使用以及在液相和气相中对食源性病原体分离株的有效性。最低抑菌浓度和最低杀菌浓度值用于定量测量精油的抗菌活性，而部分抑菌浓度指数被视为体外抗菌协同效应的预测指标。微生物学测试表明，富含生物活性化合物的百里香和丁香精油能够抑制受试食源性病原体的生长，尤其是在气相中，且具有协同效应。研究结果为将受试精油视为开发新型、广谱、绿色食品防腐剂的有前景的来源提供了证据。
