Antimicrobial Effects of Plant Compounds against Virulent <i>Escherichia coli</i> O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach — Oak Academic Publishing
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Antimicrobial Effects of Plant Compounds against Virulent <i>Escherichia coli</i> O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach
Departamento de Ciencias Agronómicas y Veterinarias, Instituto Tecnológico de Sonora, Ciudad Obregón, México
,
School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
,
School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
,
USDA-ARS Western Regional Research Center, Albany, CA, USA
,
School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
1 Departamento de Ciencias Agronómicas y Veterinarias, Instituto Tecnológico de Sonora, Ciudad Obregón, México
2 School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
3 School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
4 USDA-ARS Western Regional Research Center, Albany, CA, USA
5 School of Animal & Comparative Biomedical Sciences, University of Arizona, Tucson, AZ, USA
<i> Escherichia coli </i> strains produce Shiga-toxins Stx-1 and Stx-2 that contribute to their virulence. The objective was to evaluate antimicrobial activities of plant essential oils (oregano, cinnamon, lemongrass), their active components (carvacrol, cinnamaldehyde, citral) and plant-extracts (green tea polyphenols, apple skin, black tea, decaffeinated black tea, grapeseed and pomace extracts) against <i> E. coli </i> O157:H7 strains containing <i> Stx </i> - 1 and <i> Stx </i> - 2 genes, as determined by Multiplex Polymerase Chain Reaction, <i> in vitro </i> and on leafy greens. Antimicrobials at various concentrations in sterile PBS were added to bacterial cultures ( ~ 3 - 4 logs CFU/ml), mixed thoroughly, and incubated at 37 ° C . Surviving bacteria were enumerated at 0, 1, 3, 5 and 24 h. The most effective essential oil (oregano oil; 0.5%) and plant extract (green tea; 3%) were evaluated against <i> E. coli </i> O157:H7 on romaine lettuce and spinach stored at 4 ° C for 7 days. Microbial survival was a function of the concentration of antimicrobials and incubation times. All antimicrobials reduced bacterial population to below detection levels <i> in vitro </i> ; however, essential oils and active components exhibited greater activity than plant extracts. Oregano oil and green tea reduced <i> E. coli </i> O157:H7 on lettuce and spinach to below detection. Plant-based antimicrobials have the potential to protect foods against <i> E. coli </i> O157: <span style="fo
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