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United States Department of Agriculture

Agricultural Research Service

Title: Structure-Antibiotic Activity Relationships of Plant Compounds Against Nonresistant and Antibiotic-Resistant Foodborne Pathogens

Authors
item Friedman, Mendel
item Henika, Philip
item Levin, Carol
item Mandrell, Robert

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: August 26, 2004
Publication Date: February 6, 2006
Citation: Friedman, M., Henika, P.R., Levin, C.E., Mandrell, R.E. 2006 Structure-antibiotic activity relationships of plant compounds against nonresistant and antibiotic-resistant foodborne pathogens. Advanaces in Microbial Food Safety. Juneja, V.K.,Cherry, J.P., Tunick, M.H. (Editors). ACS Symposium Series 931. American Chemical Society, Washington D.C. ACS Symposium. 167-183

Interpretive Summary: Pathogenic strains of Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus are linked to foodborne illnesses. Nontoxic natural products are a source of compounds that may provide useful interventions to reduce pathogens in foods. In an effort to define the chemical basis for the antimicrobial activities of natural products, we determined the relative activities of over 200 plant essential oils and their active components, phenolic compounds, and other substances against pathogenic bacteria. The wide ranging bactericidal activities of individual and mixtures of active compounds will be described in terms of BA50 values, defined as the % of the sample that resulted in a 50% decrease in colony-forming units (CFU). Related bactericidal and HPLC studies showed that selected compounds were also active against antibiotic-resistant bacteria and in commercial and freshly prepared apple juices. These studies provide insights into structural features that govern bactericidal activities as well as candidates for use in formulations to reduce both non-resistant and antibiotic-resistant pathogens in foods and feeds.

Technical Abstract: Pathogenic strains of Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus are linked to foodborne illnesses. Nontoxic natural products are a source of compounds that may provide useful interventions to reduce pathogens in foods. In an effort to define the chemical basis for the antimicrobial activities of natural products, we determined the relative activities of over 200 plant essential oils and their active components, phenolic compounds, and other substances against pathogenic bacteria. The wide ranging bactericidal activities of individual and mixtures of active compounds will be described in terms of BA50 values, defined as the % of the sample that resulted in a 50% decrease in colony-forming units (CFU). Related bactericidal and HPLC studies showed that selected compounds were also active against antibiotic-resistant bacteria and in commercial and freshly prepared apple juices. These studies provide insights into structural features that govern bactericidal activities as well as candidates for use in formulations to reduce both non-resistant and antibiotic-resistant pathogens in foods and feeds.

Last Modified: 8/30/2014
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