The impact of oregano (origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by escherichia coli O157:H7

The impact of oregano (origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by escherichia coli O157:H7

Enterohaemorrhagic Escherichia coli (EHEC) serotype O157:H7was first recognized as a food pathogen in 1982 (Paton and Paton 1998). Since then, this organism has been implicated in sporadic cases and outbreaks of enterohaemorrhagic diarrhea worldwide (EFSA and ECDC 2013; Crim et al., 2014). EHEC O157:H7 is a member of the attaching and effacing (A/E) E. coli group. It possesses virulence factors essential for adhesion of the pathogen to intestinal epithelial cells (attachment) and is responsible for the destruction of the brush border ofmicrovilli (effacement) (Paton and Paton 1998).

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DOORGAAN MET LEZEN

Monographie de Roha, Hymenaea Verrucosa Gaertn

Ce grand arbre en forme de parasol, de 6 à 24 mètres de haut, à feuilles persistantes plates et couronnées, est originaire d’Afrique Australe, d’Afrique de l'Est, de Mascareignes et particulièrement de Madagascar. Les racines, le tronc et les fruits produisent une résine dure (le Copal) utilisée comme encens. Les fleurs sont jaunâtres et les fruits sont uniques. Ces derniers sont durs et parsemés sur l'extérieur par des bulles de résine. Ils sont vert rougeâtre à maturité, mais brunis-sent sur le terrain. Télécharger l'étude complète

Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria

Pathogenic and food spoilage bacteria have been considered as the primary causes of food-borne diseases and food quality deterioration in both developed and developing countries. In order to assure the food safety and to extend the shelf life of food products, additions of chemical preservative agents into food products or decontamination treatments via physical, chemical or biological process or their combinations have been widely applied in food industries (Brul and Coote 1999; Gould 2000). However, critical concerns have been raised due to limitations of treatment processes and since survival of environment-adapted bacteria after treatment processes may lead to high resistance of bacteria such as pathogenic Escherichia coli O157:H7, Listeria monocytogenes, and some Salmonella serovars (Whitney et al. 2007; Hugas and Tsigarida 2008; Rajkovic et al. 2009). Télécharger l'étude complète