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      Antibacterial effects of carvacrol against Staphylococcus aureus and Escherichia coli O157:H7

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      https://www.riss.kr/link?id=A100526828

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      The objective of this study was to investigate the antimicrobial effects of carvacrol (CV) against Staphylococcus aureus (S. aureus) and Escherichia coli O157:H7 (E. coli O157:H7) strains in milk. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of CV against S. aureus and E. coli O157:H7 were determined. In addition, bactericidal kinetics and antimicrobial activity of CV against the aforementioned pathogens in milk over a period of 2 weeks were investigated. CV exhibited antibacterial activity against both foodborne pathogens tested. The MIC and MBC of CV against S. aureus were 15.0 and 20 mg/mL, respectively, whereas those against E. coli O157:H7 were 16.0 and 32 mg/mL, respectively. In time-kill assays, CV at MBC reduced the number of S. aureus and E. coli O157:H7 in milk to undetectable levels within 24 hr. The antibacterial effects of CV persisted for 14 days without any loss of activity. Results of this study suggest that CV has a potential antibacterial activity against foodborne pathogens such as S. aureus and E. coli O157:H7 in milk.
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      The objective of this study was to investigate the antimicrobial effects of carvacrol (CV) against Staphylococcus aureus (S. aureus) and Escherichia coli O157:H7 (E. coli O157:H7) strains in milk. The minimum inhibitory concentrations (MICs) and minim...

      The objective of this study was to investigate the antimicrobial effects of carvacrol (CV) against Staphylococcus aureus (S. aureus) and Escherichia coli O157:H7 (E. coli O157:H7) strains in milk. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of CV against S. aureus and E. coli O157:H7 were determined. In addition, bactericidal kinetics and antimicrobial activity of CV against the aforementioned pathogens in milk over a period of 2 weeks were investigated. CV exhibited antibacterial activity against both foodborne pathogens tested. The MIC and MBC of CV against S. aureus were 15.0 and 20 mg/mL, respectively, whereas those against E. coli O157:H7 were 16.0 and 32 mg/mL, respectively. In time-kill assays, CV at MBC reduced the number of S. aureus and E. coli O157:H7 in milk to undetectable levels within 24 hr. The antibacterial effects of CV persisted for 14 days without any loss of activity. Results of this study suggest that CV has a potential antibacterial activity against foodborne pathogens such as S. aureus and E. coli O157:H7 in milk.

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