Antimicrobial Effects of Quillaja saponaria Extract Against Escherichia coli O157:H7 and the Emerging Non‐O157 Shiga Toxin‐Producing E. coli

Abstract

Natural alternate methods to control the spread of Shiga toxin-producingEscherichia coli(STEC) are important to prevent foodborne outbreaks. Quillaja saponariaaqueous bark extracts (QE), cleared by the U.S. Food and Drug Administration as a natural flavorant, contain bioactive polyphenols, tannins, and tri-terpenoid saponins with anti-inflammatory and antimicrobial activity. The objective of this study was to determine the effects of commercialQEagainstE. coliO157:H7 and non-O157 strains over 16 h at 37 °C and RT. Overnight cultures of 4 E. coliO157:H7 strains and 6 non-O157 STECs in Tryptic Soy Broth (TSB) were washed and resuspended in phosphate-buffered saline (PBS, pH 7.2), and treated with QE and controls including citric acid (pH 3.75), sodium benzoate (0.1% w/w), acidified sodium benzoate (pH 3.75) or PBS for 6 h or 16 h. Recovered bacteria were enumerated after plating on Tryptic Soy Agar, from duplicate treatments, replicated thrice and the data were statistically analyzed. The 4 QE-treated E. coliO157:H7 strains from initial ∼7.5 log CFU had remaining counts between 6.79 and 3.5 log CFU after 16 h at RT. QE-treated non-O157 STECs showed lower reductions with remaining counts ranging from 6.81 to 4.55 log CFUafter 16 h at RT. Incubation at 37 °C caused reduction to nondetectable levels within 1 h, without any significant reduction in controls. Scanning electron microscopy studies revealed damaged cell membranes of treated bacteria after 1 h at 37 °C. QE shows potential to control the spread of STECs, and further research in model food systems is needed.