Synergistic antimicrobial effect of nisin and p-cymene on Salmonella enterica serovar Typhi in vitro and on ready-to-eat food.
Foods contaminated with Salmonella enterica serovar Typhi are a major cause of typhoid fever, leading to public health problems and economic losses worldwide. Nisin and rho-cymene were tested in this study for their antimicrobial activity against S. Typhi at 4 degrees C and 37 degrees C. Nisin and rho-cymene, when used separately, did not inhibit the bacterium at either temperature. A synergistic antimicrobial effect between both compounds was observed when they were used simultaneously. This synergism was greater at 37 degrees C than at 4 degrees C. The lowest concentrations of nisin and rho-cymene required for complete inhibition of S. Typhi at 37 degrees C were 0.3 ppm and 1.5 ppm, respectively, and 0.3 ppm and 2.5 ppm at 4 degrees C. The potential of nisin and rho-cymene to control an S. Typhi population on ready-to-eat Thai-style pork sausage was also examined. The compounds were able to eliminate the contaminating bacterium with concentrations depending on the bacterial cell number on the food.
Rattanachaikunsopon
Pongsak
P
Department of Biological Science, Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani, Thailand. rattanachaikunsopon@yahoo.com
Phumkhachorn
Parichat
P
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000081007:Cymenes; D004357:Drug Synergism; D057140:Fast Foods / Q000382:microbiology*; D005506:Food Contamination / Q000517:prevention & control*; D005520:Food Preservatives / Q000494:pharmacology; D006801:Humans; D008461:Meat Products / Q000382:microbiology; D039821:Monoterpenes / Q000494:pharmacology*; D009561:Nisin / Q000494:pharmacology*; D012485:Salmonella typhi / Q000187:drug effects*; D014435:Typhoid Fever / Q000517:prevention & control
D000900:Anti-Bacterial Agents; D000081007:Cymenes; D005520:Food Preservatives; D039821:Monoterpenes; D009561:Nisin; C007210:4-cymene