Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms
Autori
Vidaković Knežević, SuzanaKnežević, Slobodan
Vranešević, Jelena
Milanov, Dubravka
Ružić, Zoran
Karabasil, Nedjeljko
Kocić-Tanackov, Sunčica
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Yersiniosis, one of the leading foodborne infections in the European Union, is caused by
Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum
zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus
officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were
investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential
oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano
and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL,
respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05)
reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced
pork meat during storage at 4 ◦C for 4 days. The Y. enterocolitica strains formed biofilms... at 15 ◦C and
37 ◦C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 ◦C, and in
meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove,
oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant
reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy
assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y.
enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess
high anti-Yersinia and antibiofilm effects.
Ključne reči:
Yersinia enterocolitica / cinnamon essential oil / oregano essential oil / thyme essential oil / anti-Yersinia activity / minced pork meat / biofilm / antibiofilm activityIzvor:
Foods, 2024, 13, 5, 806-Izdavač:
- MDPI
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200031 (Naučni institut za veterinarstvo 'Novi Sad', Novi Sad) (RS-MESTD-inst-2020-200031)
- Provincial Secretariat for Higher Education and Scientific Research, Republic of Serbia, Autonomous Province of Vojvodina (No. 142-451-3498/2023-01/01)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Vidaković Knežević, Suzana AU - Knežević, Slobodan AU - Vranešević, Jelena AU - Milanov, Dubravka AU - Ružić, Zoran AU - Karabasil, Nedjeljko AU - Kocić-Tanackov, Sunčica PY - 2024 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3875 AB - Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 ◦C for 4 days. The Y. enterocolitica strains formed biofilms at 15 ◦C and 37 ◦C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 ◦C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects. PB - MDPI T2 - Foods T1 - Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms VL - 13 IS - 5 SP - 806 DO - 10.3390/foods13050806 ER -
@article{ author = "Vidaković Knežević, Suzana and Knežević, Slobodan and Vranešević, Jelena and Milanov, Dubravka and Ružić, Zoran and Karabasil, Nedjeljko and Kocić-Tanackov, Sunčica", year = "2024", abstract = "Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 ◦C for 4 days. The Y. enterocolitica strains formed biofilms at 15 ◦C and 37 ◦C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 ◦C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.", publisher = "MDPI", journal = "Foods", title = "Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms", volume = "13", number = "5", pages = "806", doi = "10.3390/foods13050806" }
Vidaković Knežević, S., Knežević, S., Vranešević, J., Milanov, D., Ružić, Z., Karabasil, N.,& Kocić-Tanackov, S.. (2024). Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms. in Foods MDPI., 13(5), 806. https://doi.org/10.3390/foods13050806
Vidaković Knežević S, Knežević S, Vranešević J, Milanov D, Ružić Z, Karabasil N, Kocić-Tanackov S. Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms. in Foods. 2024;13(5):806. doi:10.3390/foods13050806 .
Vidaković Knežević, Suzana, Knežević, Slobodan, Vranešević, Jelena, Milanov, Dubravka, Ružić, Zoran, Karabasil, Nedjeljko, Kocić-Tanackov, Sunčica, "Using essential oils to reduce Yersinia enterocolitica in minced meat and in biofilms" in Foods, 13, no. 5 (2024):806, https://doi.org/10.3390/foods13050806 . .