ANTIBACTERIAL ACTIVITY OF DIFFERENT ESSENTIAL OILS ON LISTERIA MONOCYTOGENES STRAINS ISOLATED FROM READY-TO-EAT FOODS

Abstract

Listeria monocytogenes is one of the food-borne pathogens that cause major health problems worldwide. Application of essential oils (EOs) is used to control this pathogen and reduce microbial levels. The aim of the present study was to investigate the antibacterial activity of 15 different EOs obtained from plants on L. monocytogenes strains from ready-to-eat foods. In this study, thyme oil (mean zone 24.850±3.714 mm) showed the highest antibacterial activity against L. monocytogenes. Clove oil (mean zone 12.383±2.215 mm) and sage oil (mean zone 11.117±3.170 mm) were also determined high antibacterial activity. Ginger oil and garlic oil did not have any antibacterial activity against L. monocytogenes strains. This study shows that using of EOs against food-borne pathogens in food systems could be useful.

Keywords

• Essential oils
• antibacterial activity
• Listeria monocytogenes
• Disc diffusion method

ÇEŞİTLİ UÇUCU YAĞLARIN TÜKETİME HAZIR GIDALARDAN İZOLE EDİLEN LISTERIA MONOCYTOGENES SUŞLARI ÜZERİNDEKİ ANTİBAKTERİYEL AKTİVİTESİ

Abstract

Listeria monocytogenes dünya çapında önemli sağlık sorunlarına neden olan gıda kaynaklı patojenlerden biridir. Uçucu yağların (EOs) uygulanması, patojenlerin kontrol edilmesi ve mikrobiyel seviyelerin azaltılması amacıyla kullanılan yöntemlerden biridir. Bu çalışmanın amacı, bitkilerden elde edilmiş olan 15 farklı EOs’un tüketime hazır gıdalardan izole edilmiş olan L. monocytogenes suşları üzerindeki antibakteriyel aktivitesini araştırmaktır. Bu çalışmada, kekik uçucu yağının (ortalama zon çapı 24.850±3.714 mm) L. monocytogenes’e karşı en yüksek antimikrobiyel aktiviteyi gösterdiği belirlenmiştir. Karanfil uçucu yağı (ortalama zon çapı 12.383±2.215 mm) ve adaçayı uçucu yağı (ortalama zon çapı 11.117±3.170 mm) ise, diğer yüksek antibakteriyel aktiviteye sahip uçucu yağlardır. Zencefil uçucu yağı ve sarımsak uçucu yağının, L. monocytogenes suşlarına karşı antibakteriyel etkisi saptanamamıştır. Bu çalışma, gıda sistemlerinde gıda kaynaklı patojen bakterilere karşı EO’ların kullanılmasının yararlı olabileceğini göstermektedir.

Keywords

• Listeria monocytogenes
• Uçucu yağlar
• antibakteriyel aktivite
• disk difüzyon yöntemi

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