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Epithelial Cell Infection Analyses with Shigella
Published on: February 9, 2024
Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri
C F Bagamboula1, M Uyttendaele, J Debevere
1Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Abstract:
Of 17 spices and herbs tested at 1% (wt/vol) in Mueller-Hinton (MH) agar, only cloves, thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. The MICs of thyme, oregano, basil, and rosemary (as determined by the agar dilution method) ranged from 0.5 to 1% (wt/vol) depending on the Shigella strain used. With the use of various combinations of temperatures (12, 22, and 37 degrees C), pHs (5.0, 5.5, and 6.0), and NaCl concentrations (1, 2, 3, and 4%, wt/vol) and the inclusion or exclusion of thyme or basil at 1% (wt/vol) in an MH agar model system, it was established that basil or thyme can contribute to combination processing as a growth-inhibitory factor for Shigella spp. In the presence of basil and thyme, Shigella flexneri did not develop CFU during the 7-day incubation period for, respectively, 14 and 16 of the 18 tested combinations, while growth was noted in the corresponding temperature-pH-NaCl concentration combinations without basil or thyme. A growth-inhibitory effect on Shigella sonnei was also noted. The results of an orientation study involving the addition of basil and thyme to spaghetti sauce prior to autoclaving and S. sonnei inoculation indicated that basil and thyme contributed to the reduction of S. sonnei after 16 days at 12 degrees C but not at 4 degrees C.
Insights
Certain herbs like basil and thyme show antimicrobial properties against Shigella bacteria. These spices can inhibit bacterial growth in food systems, offering potential for natural food preservation strategies.
Area of Science:
- Food microbiology
- Natural product chemistry
- Antimicrobial agents
Background:
- Shigella species are significant foodborne pathogens.
- Natural antimicrobial compounds from herbs and spices are of growing interest for food safety.
Purpose of the Study:
- To evaluate the antimicrobial activity of various spices and herbs against Shigella.
- To determine the efficacy of basil and thyme as growth inhibitors for Shigella under different conditions.
Main Methods:
- Agar dilution method to determine minimum inhibitory concentrations (MICs).
- In vitro model system using Mueller-Hinton agar with varying temperatures, pH, and NaCl concentrations.
- Inoculation of spaghetti sauce with Shigella sonnei to assess herb efficacy in a food matrix.
Main Results:
- Cloves, thyme, oregano, allspice, basil, rosemary, and marjoram exhibited antimicrobial effects on Shigella.
- MICs for thyme, oregano, basil, and rosemary ranged from 0.5% to 1%.
- Basil and thyme significantly inhibited Shigella flexneri and Shigella sonnei growth in the model system and reduced S. sonnei in spaghetti sauce at 12°C.
Conclusions:
- Basil and thyme demonstrate significant potential as natural antimicrobial agents against Shigella species.
- These herbs can be incorporated into food processing to inhibit pathogen growth, particularly under specific environmental conditions.
- Further research into combination processing with basil and thyme may offer effective food preservation solutions.
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