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

Öz

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.

Anahtar Kelimeler

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

Salmonella ve Shigella Türlerinin Gelişmesini Engelleyen Tıbbi Bitkiler ve Esansiyel Yağlar

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Barbour EK. Sharil MA. Sagherian VK. Habre AN. Talhouk RS, Talhouk SN. 2004. Screening of selected indigeneus plants of Lebanon tor antimicrobial activity. Journal of Ethnopharmacoiogy 93: 1—7.
2. Snyder P. 1997. Antimicrobial Effects of Spices and Herbs. http:llwww.httm.comlDocuments lSpices.html
3. Bagamboula CF. Uynendaele M, Debevere J. 2004. Inhibitory effect of thyme and sweet basil essential oils, carvacrol, thymol. estragol. Iinalooi and p-cymene towards Shigella sonnel and Shigella ilexneri. Food Microbiology 21: 33—42.
4. Hammer KA, Carson CF. Riley TV. 1999. Antimicrobial activity of essential oils and other plant extracts. Journal of
5. Applied Microbiology 86: 985—990. Ceylan A. 1996. Tıbbi Bitkiler ll. Ege Üniv. Ziraal Fak. Yayın No: 481, 360 s.
6. Karapınar M, Aktuğ ŞE. 1986. Baharatların Antimikrobiyal Etkileri |. Bitkinin yaprak veya çiçek kısmından köken atan baharatlar. E.Ü. Mühendislik Fakültesi Dergisi Seri: B Gıda Mühendisliği Cilt: 4 Sayı: 1.
7. ?. Ahmad l. Mehmood Z, Mohammad F.1998. Screening of some Indian medicinal plants for their antimicrobial properties.
8. Journal of Ethnopharmacology 62: 183—193. Alzoreky NS. Nakahara K. 2003. Antibacterial activity ol extracts from some edible plants commonly consumed in Asia. int. Journal ol Food Microbiology. 80: 223- 230. '

9. Palmer AS, Stewart J. Fyfe L. 1998. Antimiorobial properties ol plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbiology 26 (1) 188—122.
10. Koutsoumanis K. Lambopoulou K. Nychas GJE. 1999. A predictive model for the non-thermal inactivation oi Salmonella enterllldls in a lood model system supplemented with a natural antimicrobial. International Journal ot Food Microbiology.
11. Baneriee M. Sarkas PK. 2003. Inhibitory effect of garlic on bacterial pathogens from spices. World Journal of
12. Microbiology and Biotechnology. 19 (6) 565-569. Harris JC. Cottrell SI.. Plummer S. Lloyd D. 2001. Antimicrobial properties of Allium sallvum (garlic).
13. Appi.Microbiol.BioteohnoI, 57 (3) 282-286. Renata G. Leusohner K. Zamparini J. 2002. Eşects of spices on growth and survival of Escherichia coli 0157 and Salmonella enterlca serovar Enterldllls in broth model systems and mayonnaise. Food Control. 13 (6—7) 399—404.
14. Unal R. Fleming HP. McFeeters FtF. Thompson RL. Breidt FJR. Giesbrecht FG. 2001. Novel qantitative asays for etimating the atimicrobial activity of fresh grtic juice. Journal of Food Protection, 64 (2) 189—194.
15. Ankri S. Mırelman D. 1999. Antimicrobial properties of allicin trom garlic. Microbes and Infection. 2: 125—129.
16. Arora DS. Kaur J. 1999. Antimicrobial activity of spices. International Journal of Antimicrobial Agents 12: 257—262.
17. Ross ZM, O'gara EA. Hill DJ. Sleightholme HV. Maslin DJ. 2001. Antimicrobial properties of garlic oil against human enteric bacteria:evaluation of methodologies and comparisons with garlic oil sultides and garlic powder. Applied and Kıvanç M. Kunduhoğlu B. 1997. Antimicrobial activity of fresh plant juice on the growth of bacteria and yeasts. Journal
18. Fyte L. Armstrong F. Stewart J. 1998. Inhibition ol Listeria monccşcgenes and Salmonella enlerlo'ls by combinations
19. Tassou C, Koutsoumanis K. Nychas GJE. 2000. Inhibition o| Salmonella enterltldls and Staphylococcus aureus in
20. Careaga M. Fernandez E. Dorantes L. Mota L, Jaramilio Me. Hernandez—Sanchez H. 2003. Antibacterial activity o|
21. Capsicum extract against Salmonella lyphlmurlum and Pseudomonas aeruginosa inoculated in raw beet meat. Sağdıç O. Özcan M. 2003. Antibacterial activity of Turkish spice hydrosols. Food Control 14 (3) 141-143.
22. Friedman M, Henika PFt, Mandrell HE. 2002. Bactericidal activities oi plant essential oils and some of their isolated
23. Paster N. Juven BJ. Shaaya E. Menasherov M. Nltzan Ft. Weisslcwrcz H. Flavid U. 1990. Inhibitory effect of oregano
24. Duru ME. Öztürk M. Uğur A, Ceylan Ö. 2004. The constituents oi essential oil and in vitro antimicrobial activity of
25. Mlcromerla clllcloa from Turkey. Journal of Ethnopharmocology. 94 (1) 43-48. Pokhrel NH. Adhikarı FiP. Baral MP. 2002. In—vitro evaluation of the antimicrobial activity of Bauhinia variegata. locally known as koiralc. World Journal of Microbiology and Biotechnology 15 (1) 69-71.