Evaluation of the antimicrobial activity of Menthapulegiumessential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro

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Tanavar H.; BARZEGAR H.; ALIZADEH BEHBAHANI B.; MEHRNIA M.A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:97 Page(s): 77-87

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Title

Evaluation of the antimicrobial activity of Menthapulegiumessential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro

Author(s)

Tanavar H. | BARZEGAR H. | ALIZADEH BEHBAHANI B. | MEHRNIA M.A. | Issue Writer Certificate

Keywords

Menthapulegiumessential oilQ1

Synergistic effectQ1

Foodborne pathogensQ1

InteractionQ1

Abstract

In traditional medicine, Menthapulegiumwas used for sinusitis treatment, gastrointestinal disorders, respiratory disorders and food detoxity. In this research, Menthapulegiumessential oil (MPEO) antibacterial activity on some Foodborne pathogens was considered. For research on MPEO Interaction with chloramphenicol and gentamicin antibiotic, sub-minimum inhibitory concentration was used. The results showed that in growth medium MPEO able to control pathogen microorganisms. The inhibition zone diameter (IZD), in disk diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 16/50, 14/60, 10, 14, 10 mm respectively. The mean of IZD in well diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 14/40, 16, 12, 14/30, 10, 10/10 mm respectively. The results showed that in combination of MPEO with gentamicin antibiotic, for all bacteria, synergistic was observed. In combination of MPEO, with chloramphenicol antibiotic in Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, synergistic state was observed. Minimum inhibitory concentration in MPEO for all bacteria was 6/25 mg/ml. In general, with regard to acquired results, one can use MPEO for pathogenic microorganisms growth control in foods.

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APA: Copy

Tanavar, H., BARZEGAR, H., ALIZADEH BEHBAHANI, B., & MEHRNIA, M.A.. (2020). Evaluation of the antimicrobial activity of Menthapulegiumessential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(97 ), 77-87. SID. https://sid.ir/paper/71825/en

Vancouver: Copy

Tanavar H., BARZEGAR H., ALIZADEH BEHBAHANI B., MEHRNIA M.A.. Evaluation of the antimicrobial activity of Menthapulegiumessential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(97 ):77-87. Available from: https://sid.ir/paper/71825/en

IEEE: Copy

H. Tanavar, H. BARZEGAR, B. ALIZADEH BEHBAHANI, and M.A. MEHRNIA, “Evaluation of the antimicrobial activity of Menthapulegiumessential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 97 , pp. 77–87, 2020, [Online]. Available: https://sid.ir/paper/71825/en

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