Submitted: 17 Oct 2019
Revised: 23 Nov 2019
Accepted: 28 Nov 2019
First published online: 28 Feb 2020
EndNote EndNote

(Enw Format - Win & Mac)

BibTeX BibTeX

(Bib Format - Win & Mac)

Bookends Bookends

(Ris Format - Mac only)

EasyBib EasyBib

(Ris Format - Win & Mac)

Medlars Medlars

(Txt Format - Win & Mac)

Mendeley Web Mendeley Web
Mendeley Mendeley

(Ris Format - Win & Mac)

Papers Papers

(Ris Format - Win & Mac)

ProCite ProCite

(Ris Format - Win & Mac)

Reference Manager Reference Manager

(Ris Format - Win only)

Refworks Refworks

(Refworks Format - Win & Mac)

Zotero Zotero

(Ris Format - FireFox Plugin)

Int J Enteric Pathog. 2020;8(1):8-14.
doi: 10.34172/ijep.2020.03
  Abstract View: 352
  PDF Download: 317

Research Article

Effects of Citrus sinensis Essential Oil and Intrinsic and Extrinsic Factors on the Growth and ToxinProducing Ability of Clostridium botulinum Type A

Adel Rezayi 1 ORCiD, Vadood Razavilar 1 * ORCiD, Zohreh Mashak 2, Amirali Anvar 1

1 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
*Corresponding Author: Professor Vadood Razavilar, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran, Tel: +989121026502 Email: Email: V.razavi@ut.ac.ir

Abstract

Background: Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance. In this regard, using chemical preservatives, natural essential oils (Eos), and changes in the growth predisposing factors of bacteria are suitable methods to control the growth and toxin producing of C. botulinum in foods.

Objective: The current survey was done to assess the effects of Citrus sinensis EO and intrinsic and extrinsic factors on the growth and toxin producing of C. botulinum type A.

Materials and Methods: In this experiment with a factorial design, C. sinensis EO (0.0%, 0.015%, 0.03%, and 0.045%), nisin (0, 500, and 1500 IU/mL), nitrite (0, 20, and 60 ppm), pH (5.5 and 6.5), storage temperature (25 and 35° C), and sodium chloride (NaCl, 0.5% and 3%) were used to assess bacterial growth in the brain heart infusion medium. Finally, the mouse bioassay method was also used to assess toxicity.

Results: Clostridium sinensis EO with a concentration of 0.045%, as well as the reduction of pH and temperature could significantly delay the growth of bacteria (P≤0.05) in contrast to the use of NaCl and nisin alone. However, all concentrations of sodium chloride (NaCl), nisin, and C. sinensis EO (< 0.045%) in interaction with each other, especially in combination with nitrite, showed good synergistic effects.

Conclusion: These results suggested that using certain concentrations of C. sinensis EO and nisin, along with other suboptimal factors caused a significant decrease in the nitrite contents of foods with a significant reduction in the growth and toxin-producing ability of C. botulinum.

First name
 
Last name
 
Email address
 
Comments
 
Security code


Article Viewed: 352

Your browser does not support the canvas element.


PDF Downloaded: 317

Your browser does not support the canvas element.