Inhibition the Growth of Salmonella and Shigella Species by Medical Plants and Essential Oils (Turkish with English Abstract)

Year 2006, Volume: 31 Issue: 6, - , 01.12.2006

Mihriban Korukluoğlu Reyhan İrkin Serpil Sertel

Abstract

Salmonella and Shigella species are responsible for the food poisonings. A good hygiene practices, applying of heat and high pressure treatments and chemical additives are the principal methods to control these microorganisms.Plant extracts and their essential oils have the inhibited effects on microorganisms that are known for many years. Plant extracts are thought about an alternative in many countries instead of chemical additives. Results of the studied on plant extracts and the essential oils are shown that mostly effective are: garlic, thyme, clove, mint, cinnamon and citrus oils and extracts. In researches most of these oils have antibacterial effects and besides of it they can destroy parasites on human skin even that they have antiviral effects are proven.In this review the inhibition effects of plant extracts and volatile oils on Salmonella and Shigella pathogens that cause food poisoning and interactions between pH and food composition factors are examined.

Keywords

Salmonella, Shigella, plant extracts, essential oils, antibacterial effect. 

Salmonella ve Shigella Türlerinin Gelişmesini Engelleyen Tıbbi Bitkiler ve Esansiyel Yağlar

Abstract

Salmonella ve Shigella bakterileri gıda kaynaklı zehirlenmelerden sorumlu patojen mikroorganizmalar arasındadır. Bu mikroorganizmaların kontrol altına alınmalarında kullanılan başlıca yöntemler; iyi bir hijyen uygulaması, yüksek basınç ve ısıl işlem ile kimyasal katkıların ilavesidir. Bitkisel ekstraktların ve bunların esansiyel yağlarının mikroorganizmaları engelleyici etkilerinin olduğu eskiden beri bilinmektedir. Günümüzde özellikle bitkisel ekstraktların kullanımı pek çok ülkede kimyasal katkıların yerine bir alternatif olarak düşünülmektedir. Üzerinde çalışmalar yapılan bitkisel yağlar ve ekstraktlar içinde en güçlü antibakteriyel etkiye sahip oldukları bilinenler; sarmısak, kekik, karanfil, nane, tarçın, zencefil ve turunçgildir. Bu yağların pek çoğunun antibakteriyel etkilerinin yanı sıra, insan derisi üzerindeki parazitleri yok ettiği hatta antiviral etkiye sahip olanların da bulunduğu yapılan çalışmalarda anlaşılmıştır. Bu derlemede bazı bitki ekstraktlarının ve uçucu yağlarının gıda zehirlenmelerine yol açan Salmonella ve Shigella patojenlerine inhibe edici etkileri ve bu etkilerin gıda bileşimleri, pH gibi faktörlerle olan etkileşimleri incelenmiştir.

Keywords

Salmonella, shigella, bitkisel ekstrakt, esansiyel yağ, antibakteriyel etki.   

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