Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments

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dc.authorscopusid37665175400
dc.authorscopusid12762552900
dc.authorscopusid6506583835
dc.authorscopusid16458195700
dc.authorscopusid6603605832
dc.authorscopusid7003713604
dc.contributor.authorKurekci, Cemil
dc.contributor.authorPadmanabha, Jagadish
dc.contributor.authorBishop-Hurley, Sharon L.
dc.contributor.authorHassan, Errol
dc.contributor.authorAl Jassim, Rafat A.M.
dc.contributor.authorMcSweeney, Christopher S.
dc.date.accessioned2024-09-19T15:43:33Z
dc.date.available2024-09-19T15:43:33Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to examine the antimicrobial potential of three essential oils (EOs: tea tree oil, lemon myrtle oil and Leptospermum oil), five terpenoid compounds (?-bisabolol, ?-terpinene, cineole, nerolidol and terpinen-4-ol) and polyphenol against two strains of Campylobacter jejuni (ACM 3393 and the poultry isolate C338), Campylobacter coli and other Gram negative and Gram positive bacteria. Different formulations of neem oil (Azadirachta indica) with these compounds were also tested for synergistic interaction against all organisms. Antimicrobial activity was determined by the use of disc diffusion and broth dilution assays. All EOs tested were found to have strong antimicrobial activity against Campylobacter spp. with inhibitory concentrations in the range 0.001-1% (v/v). Among the single compounds, terpinen-4-ol showed the highest activity against Campylobacter spp. and other reference strains. Based on the antimicrobial activity and potential commerciality of these agents, lemon myrtle oil, ?-tops (?-terpineol. +. cineole. +. terpinen-4-ol) and terpinen-4-ol were also evaluated using an in vitro fermentation technique to test antimicrobial activity towards C. jejuni in the microbiota from the chicken-caecum. EO compounds (terpinen-4-ol and ?-tops) were antimicrobial towards C. jejuni at high doses (0.05%) without altering the fermentation profile. EOs and terpenoid compounds can have strong anti. Campylobacter activity without adversely affecting the fermentation potential of the chicken-caeca microbiota. EOs and their active compounds may have the potential to control C. jejuni colonisation and abundance in poultry. © 2013 Elsevier B.V.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2013.08.014
dc.identifier.endpage457en_US
dc.identifier.issn0168-1605
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84884136217en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage450en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2013.08.014
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14408
dc.identifier.volume166en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial activityen_US
dc.subjectCampylobacter jejunien_US
dc.subjectEssential oilsen_US
dc.titleAntimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experimentsen_US
dc.typeArticleen_US

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