Interaction of Salmonella sp. and essential oils: bactericidal activity and adaptation capacity

Interacción entre Salmonella sp. y aceites esenciales: actividad bactericida y adaptabilidad;
Interaction of Salmonella sp. and essential oils: bactericidal activity and adaptation capacity

dc.creatorde Abreu Pereira, Alcilene
dc.creatorPamplona Pagnossa, Jorge
dc.creatorPaulo Alcântara, João
dc.creatorRodrigo Isidoro, Silas
dc.creatorHilsdorf Piccoli, Roberta
dc.date2019-12-31
dc.date.accessioned2023-08-09T21:37:19Z
dc.date.available2023-08-09T21:37:19Z
dc.identifierhttps://revistas.uteq.edu.ec/index.php/cyt/article/view/320
dc.identifier10.18779/cyt.v12i2.320
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8135299
dc.descriptionBacteria of the genus Salmonella, responsible for many foodborne disease outbreaks, are capable of forming biofilms on various surfaces in the food industry. The constant exposure of these bacteria to sublethal concentrations of sanitizers has made them tolerant to several of them. Seeking alternatives to control of bacterial biofilms and adaptation under sublethal exposure, this study tested the antimicrobial activity of Thymus vulgaris (thyme) and Origanum vulgare (oregano) essential oils (EOs) and their major compounds, thymol and carvacrol, against of Salmonella enterica serovars Enteritidis and Typhimurium. Carvacrol 0.25% (v/v) was the most efficient antimicrobial agent against planktonic cells of S. Enteritidis and biofilm were more susceptible to oregano EO at 2.0% (v/v). Differently, S. Typhimurium planktonic was inhibited at 0.25% (v/v) of thyme EO and biofilm was more susceptible to carvacrol (2.5% v/v). Adaptation of S. Enteritidis and Typhimurium was observed on all tests (p < 0.05). This study confirms the potential of EOs and its major compounds as alternative sanitizers in the food industry against pathogenic bacteria such as Salmonella spp. and of possible adaptation due to sublethal exposure.en-US
dc.descriptionLa bacteria Salmonella, responsable de numerosos brotes de intoxicación alimentaria, puede formar biopelículas en varias superficies utilizadas en la industria alimentaria. La exposición constante de estas bacterias a concentraciones subletales de agentes desinfectantes los hace tolerantes a muchos de estos agentes. Buscando alternativas para el control de biofilms adaptadas a condiciones subletales, este estudio evaluó la actividad antimicrobiana de los aceites esenciales Thymus vulgaris (tomillo) y Origanum vulgare (orégano) y sus componentes principales timol y carvacrol contra Salmonella enterica serovares Enteritidis y Typhimurium. Carvacrol 0.25% (v/v) fue más eficiente contra las células planctónicas de S. Enteritidis y su biopelícula fue más sensible al 2.0% (v/v) de orégano EO. S. Typhimurium en forma planctónica fue inhibida por el tomillo EO a una concentración de 0.25% (v/v) y su biopelícula fue más susceptible al carvacrol (2.5% v/v). S. Enteritidis y S. Typhimurium se adaptaron a todas las concentraciones subletales de los antimicrobianos probados. Este estudio confirma el uso potencial de EO y sus componentes principales como desinfectantes en la industria alimentaria para controlar bacterias patógenas como Salmonella spp. y su capacidad para adaptarse a concentraciones subletales.es-ES
dc.descriptionBacteria of the genus Salmonella, responsible for many foodborne disease outbreaks, are capable of forming biofilms on various surfaces in the food industry. The constant exposure of these bacteria to sublethal concentrations of sanitizers has made them tolerant to several of them. Seeking alternatives to control of bacterial biofilms and adaptation under sublethal exposure, this study tested the antimicrobial activity of Thymus vulgaris (thyme) and Origanum vulgare (oregano) essential oils (EOs) and their major compounds, thymol and carvacrol, against of Salmonella enterica serovars Enteritidis and Typhimurium. Carvacrol 0.25% (v/v) was the most efficient antimicrobial agent against planktonic cells of S. Enteritidis and biofilm were more susceptible to oregano EO at 2.0% (v/v). Differently, S. Typhimurium planktonic was inhibited at 0.25% (v/v) of thyme EO and biofilm was more susceptible to carvacrol (2.5% v/v). Adaptation of S. Enteritidis and Typhimurium was observed on all tests (p < 0.05). This study confirms the potential of EOs and its major compounds as alternative sanitizers in the food industry against pathogenic bacteria such as Salmonella spp. and of possible adaptation due to sublethal exposure.pt-BR
dc.formatapplication/pdf
dc.formattext/html
dc.languagespa
dc.publisherUniversidad Técnica Estatal de Quevedoes-ES
dc.relationhttps://revistas.uteq.edu.ec/index.php/cyt/article/view/320/316
dc.relationhttps://revistas.uteq.edu.ec/index.php/cyt/article/view/320/377
dc.rightsDerechos de autor 2020 Ciencia y Tecnologíaes-ES
dc.sourceScience and Technology; Vol. 12 No. 2 (2019): Science and Technology Journal - July - December 2019; 1-6en-US
dc.sourceCiencia y Tecnología; Vol. 12 Núm. 2 (2019): Revista Ciencia y Tecnología Julio- Diciembre 2019; 1-6es-ES
dc.sourceCiência e Tecnologia; v. 12 n. 2 (2019): Revista Ciencia y Tecnología Julio- Diciembre 2019; 1-6pt-BR
dc.source1390-4043
dc.source1390-4051
dc.source10.18779/cyt.v12i2
dc.subjectbiopelículases-ES
dc.subjectcélulas planctónicases-ES
dc.subjectcarvacroles-ES
dc.subjecttimoles-ES
dc.subjectrespuesta al estréses-ES
dc.subjectbiofilmen-US
dc.subjectplanktonic cellsen-US
dc.subjectcarvacrolen-US
dc.subjectthymolen-US
dc.subjectstress responseen-US
dc.titleInteraction of Salmonella sp. and essential oils: bactericidal activity and adaptation capacityen-US
dc.titleInteracción entre Salmonella sp. y aceites esenciales: actividad bactericida y adaptabilidades-ES
dc.titleInteraction of Salmonella sp. and essential oils: bactericidal activity and adaptation capacitypt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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