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Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

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Abstract

This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of bacterium in TSB over 72 h (at 35 °C) and ground beef over 9 days (at 4 °C); and (c) investigation of gene expression involved in Shiga toxins production using relative quantitative real-time PCR method. The MIC in broth and ground beef medium were determined as 0.05 (v/v) and 1.75 % (v/w), respectively. In comparison with control cultures, the EO concentration of 0.03 % in broth caused reduction of colony counting as 1.93, 1.79, and 2.62 log10 CFU ml−1 after 24, 48, and 72 h at 35 °C, and similarly EO (0.75 %) in ground beef resulted to reduction of colony counting as 1.03, 0.92, 1.48, and 2.12 log10 CFU g −1 after 2, 5, 7, and 9 days at 4 °C, respectively. An increase and decrease in gene expression were observed as result of EO addition (0.03 %) to broth and (0.5 %) to ground beef was noticed, respectively.

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Acknowledgments

This work was supported financially by the National Nutrition and Food Technology Research Institute (NNFTRI) of Iran. A. Mousavi Khaneghah likes to thank the support of CNPq-TWAS Postgraduate Fellowship (Grant #3240274290).  

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Authors and Affiliations

  1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Maryam Mahmoudzadeh, Hedayat Hosseini & Farzaneh Shahraz

  2. Department of Basic Sciences and Cellular and Molecular Nutrition, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Javad Nasrollahzadeh & Marjan Rismanchi

  3. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas, São Paulo, CEP 13083-862, Brazil

    Amin Mousavi Khaneghah & Rafael Djalma Chaves

  4. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologists, Amol, Iran

    Maryam Azizkhani

  5. Veterinary Faculty, Urmia University, Urmia, Iran

    Leila Mahmoudzadeh

  6. Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria

    Alexander G. Haslberger

Authors
  1. Maryam Mahmoudzadeh
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  2. Hedayat Hosseini
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Correspondence to Hedayat Hosseini or Amin Mousavi Khaneghah.

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Mahmoudzadeh, M., Hosseini, H., Nasrollahzadeh, J. et al. Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression. Curr Microbiol 73, 265–272 (2016). https://doi.org/10.1007/s00284-016-1048-2

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  • DOI: https://doi.org/10.1007/s00284-016-1048-2

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