Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef

M. Turgis, J. Han, M. Millette, S. Salmieri, J. Borsa, Monique Lacroix

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

In this study, we extended our previous work to determine the efficiency of antimicrobial compounds in increase of relative radiosensitivity of Salmonella Typhi in medium fat ground beef (23% fat) by testing 41 different essential oils (EOs), oleoresins and food sauces. Methods and Results: Ground beef samples inoculated with Salmonella Typhi (106 CFU g-1) were treated with each antimicrobial compound at a concentration of 0·5% (w/w). Then, the samples (25 g each) were packaged under air and irradiated in a 60Co irradiator at doses from 0 to 1·75 kGy. Radiosensitivity was evaluated by calculating relative radiation sensitivity, defined as the ratio of radiation D10 value in the absence/presence of antimicrobial compound. Conclusions: Depending on the compound tested, the addition of antimicrobial compound decreased the D10 value of Salmonella Typhi, resulting in an increase of the radiation sensitivity up to more than four times. Among these antimicrobial compounds, Chinese cinnamon EO, clove EO and trans-cinnamaldehyde were most effective to increase the radiosensitivity of Salmonella Typhi in ground beef. Significance and Impact of the Study: These observations demonstrate that some active compounds can function as radiosensitizers of Salmonella Typhi.

Original languageEnglish
Pages (from-to)657-662
Number of pages6
JournalLetters in Applied Microbiology
Volume48
Issue number6
DOIs
Publication statusPublished - 2009 Jun 1
Externally publishedYes

    Fingerprint

Keywords

  • Antimicrobial compounds
  • Essential oils
  • Ground beef
  • Irradiation
  • Radiosensitization
  • Salmonella Typhi

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology

Cite this