Graduate Thesis Or Dissertation
 

The Inhibitory Activity of Essential Oil Constituents Against Clostridium perfringens Type A Isolates

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/ng451p42j

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  • C. perfringens type A isolates are the causative agents of C. perfringens type A food poisoning (FP) and non-food-borne (NFB) human gastrointestinal diseases. In this study, we evaluated the antimicrobial effect of essential oil constituents (cinnamaldehyde, eugenol, allyl isothiocyanate (AITC), and carvacrol) against C. perfringens FP and NFB isolates grown in laboratory medium and chicken meat. Lower concentration (0.05%) of cinnamaldehyde, eugenol, carvacrol, but not AITC showed noticeable inhibition in spore germination. Furthermore, all tested essential oil constituents at 0.05-0.1% illustrated significant inhibitions in spore outgrowth and vegetative growth of C. perfringens. However, most significant inhibition was detected in the presence of AITC or carvacrol at 0.05% concentration. In meat model system, AITC at various concentrations (0.5%, 1%, 1.5%, and 2%) were able to inhibit the growth of C. pefringens FP and NFB isolates, but no inhibitory activity of cinnamaldehyde, eugenol, and carvacrol was found at the same concentrations. Even at higher concentration (5%), carvacrol showed no antimicrobial activity against C. pefringens FP and NFB isolates in chicken meat model. Collectively, although all constituents observed inhibitory effects against spore outgrowth and vegetative cells of C. perfringens FP and NFB isolates in laboratory condition, only AITC was able to control C. perfringens spores into meat model system.
  • Keywords: Spores, Inhibition, Essential oil constituents, Clostridium perfringens
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