Abstract
In this study, we compared the effectiveness of armoise and clove bud essential oils (EOs) and the combination of low concentrations of copper (Cu) and lactic acid (LA) against E. coli O157:H7 in a laboratory medium. Three strains of Escherichia coli O157:H7 (ATCC700599, ATCC51659, and ATCC43895) were used in this study. Antibacterial activity was determined by measuring the turbidity of a broth medium and by determination of bacterial populations. Our results showed that armoise (0.15% v/v), clove bud (0.1% v/v) EOs, or Cu (50 ppm) in combination with LA (0.2% v/v) caused a minimum 5.0 log reduction of E. coli O157:H7 in the laboratory medium. Cu in combination with LA may thus be preferable to EOs in food in order to control the growth of foodborne pathogens. In addition, the combination treatment of Cu and LA could provide the food industry with a practical approach to reducing the risk of foodborne pathogens.
Highlights
Despite advances in food safety, each year roughly 48 million people get sick, 128,000 people are hospitalized and 3000 people die because of foodborne diseases [1]
Our results indicated that Cu and lactic acid (LA) alone had a slight effect on the growth of E. coli O157:H7 in the laboratory medium
Our study revealed that armoise (0.15% v/v) and clove bud (0.1% v/v) essential oils (EOs) caused a 5.0 log reduction in the growth of E. coli O157:H7 in BHI medium
Summary
Despite advances in food safety, each year roughly 48 million people get sick, 128,000 people are hospitalized and 3000 people die because of foodborne diseases [1]. Due to recent outbreaks of illnesses caused by foodborne pathogens, consumers have been paying more attention to food safety. O157:H7 is one of the major foodborne pathogens that can cause severe illness such as diarrhea and acute kidney failure [1] Different preservation methods such as pasteurization, irradiation, vacuum packaging and chemical preservatives have been used to control foodborne pathogens [2]. There is a need to conduct a study to validate the effectiveness of low concentrations of copper and lactic acid as antimicrobials with other known natural ingredients such as EOs. the objective of this study was to evaluate the effectiveness of EOs (armoise and clove oils) and the combination of Cu and LA to control the growth of E. coli O157:H7 in a laboratory medium
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