Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

• Published in: Current microbiology 2016-08, Vol.73 (2), p.265-272
• Main Authors: Mahmoudzadeh, Maryam, Hosseini, Hedayat, Nasrollahzadeh, Javad, Khaneghah, Amin Mousavi, Rismanchi, Marjan, Chaves, Rafael Djalma, Shahraz, Farzaneh, Azizkhani, Maryam, Mahmoudzadeh, Leila, Haslberger, Alexander G.
• Format: Article
• Language: English
• Subjects: Animals; Anti-Bacterial Agents - pharmacology; Bacteria; Biomedical and Life Sciences; Biotechnology; Carum; Carum - chemistry; Cattle; Colony Count, Microbial; E coli; Escherichia coli; Escherichia coli O157 - drug effects; Escherichia coli O157 - genetics; Escherichia coli O157 - metabolism; Essential oils; Food Additives - pharmacology; Gene expression; Life Sciences; Meat; Meat - microbiology; Microbiology; Oils & fats; Oils, Volatile - pharmacology; Plant Oils - pharmacology; Shiga Toxins - genetics; Shiga Toxins - metabolism; Toxins
• ISSN: 0343-8651; 1432-0991
• DOI: 10.1007/s00284-016-1048-2

This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 °C) and ground beef over 9 days (at 4 °C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log 10 CFU ml −1 after 24, 48, and 72 h at 35 °C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log 10 CFU g −1 after 2, 5, 7, and 9 days at 4 °C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively.