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RISS 인기검색어
- 검색키워드
- 저자 : Turgis, M. (검색결과 4 건)
- 무료
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Turgis, M.,Han, J.,Caillet, S.,Lacroix, M. Butterworths ; Taylor Francis ; Elsevier Science 2009 FOOD CONTROL Vol.20 No.12
The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P=<0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis.
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Turgis, M.,Han, J.,Millette, M.,Salmieri, S.,Borsa, J.,Lacroix, M. Blackwell Publishing Ltd 2009 Letters in applied microbiology Vol.48 No.6
<P>Abstract</P><P>Aims: </P><P>In this study, we extended our previous work to determine the efficiency of antimicrobial compounds in increase of relative radiosensitivity of <I>Salmonella</I> Typhi in medium fat ground beef (23% fat) by testing 41 different essential oils (EOs), oleoresins and food sauces.</P><P>Methods and Results: </P><P>Ground beef samples inoculated with <I>Salmonella</I> Typhi (10<SUP>6</SUP> CFU g<SUP>−1</SUP><B>)</B> were treated with each antimicrobial compound at a concentration of 0·5% (w/w). Then, the samples (25 g each) were packaged under air and irradiated in a <SUP>60</SUP>Co irradiator at doses from 0 to 1·75 kGy. Radiosensitivity was evaluated by calculating relative radiation sensitivity, defined as the ratio of radiation <I>D</I><SUB>10</SUB> value in the absence/presence of antimicrobial compound.</P><P>Conclusions: </P><P>Depending on the compound tested, the addition of antimicrobial compound decreased the <I>D</I><SUB>10</SUB> value of <I>Salmonella</I> Typhi, resulting in an increase of the radiation sensitivity up to more than four times. Among these antimicrobial compounds, Chinese cinnamon EO, clove EO and <I>trans</I>-cinnamaldehyde were most effective to increase the radiosensitivity of <I>Salmonella</I> Typhi in ground beef.</P><P>Significance and Impact of the Study: </P><P>These observations demonstrate that some active compounds can function as radiosensitizers of <I>Salmonella</I> Typhi.</P>
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Lacroix, M.,Turgis, M.,Borsa, J.,Millette, M.,Salmieri, S.,Caillet, S.,Han, J. Elsevier 2009 Radiation physics and chemistry Vol.78 No.11
<P><B>Abstract</B></P><P>Spice extracts under the form of essential oils (Eos) were tested for their efficiency to increase the relative bacterial radiosensitivity (RBR) of <I>Listeria monocytogenes</I>, <I>Escherichia coli</I> and <I>Salmonella</I> <I>typhi</I> in culture media under different atmospheric conditions. The selected Eos were tested for their ability to reduce the dose necessary to eliminate <I>E. coli</I> and <I>S.</I> <I>typhi</I> in medium fat ground beef (23% fat) and <I>Listeria</I> in ready-to-eat carrots when packed under air or under atmosphere rich in oxygen (MAP). Results have demonstrated that depending of the compound added and the combined treatment used, the RBR increased from 2 to 4 times. In order to evaluate the industrial feasibility, EOs were added in ground beef at a concentration which does not affect the taste and treated at a dose of 1.5kGy. The content of total mesophilic aerobic, <I>E. coli</I>, <I>Salmonella</I>, total coliform, lactic acid bacteria, and <I>Pseudomonas</I> was determined during 28 days. The results showed that the combined treatment (radiation and EOs) can eliminate <I>Salmonella</I> and <I>E. coli</I> when done under air. When done under MAP, <I>Pseudomonas</I> could be eliminated and a shelf life of more than 28 days was observed. An active edible coating containing EOs was also developed and sprayed on ready-to-eat carrots before radiation treatment and <I>Listeria</I> was evaluated. A complete inhibition of <I>Listeria</I> was obtained at a dose of 0.5kGy when applied under MAP. Our results have shown that the combination of an edible coating, MAP, and radiation can be used to maintain the safety of meat and vegetables.</P>
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