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

doi:10.1111/j.1472-765X.2009.02587.x

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 journal › Article › peer-review

11 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 language	English
Pages (from-to)	657-662
Number of pages	6
Journal	Letters in Applied Microbiology
Volume	48
Issue number	6
DOIs	https://doi.org/10.1111/j.1472-765X.2009.02587.x
Publication status	Published - 2009 Jun
Externally published	Yes

Bibliographical note

Funding Information:
We thank K. Wang (Institute of Cotton Research of the Chinese Academy of Agricultural Sciences, Anyang, China) for providing leaf samples of wild cotton species. This project was financially supported by the National Natural Science Foundation of China (31830062) and National Transgenic Plant Research of China (2016ZX08005-001) to X.Z. This project was also supported by National Postdoctoral Program for Innovative Talents (BX201700094) and the Young Elite Scientists Sponsorship Program by China Association for Science and Technology to M.W. Funding was also provided by the National Science Foundation Plant Genome Research Program (1339412) to J.U. Additional support was provided from Cotton Incorporated. We thank Rise Services for office accommodations in Orem, UT, USA.

Keywords

Antimicrobial compounds
Essential oils
Ground beef
Irradiation
Radiosensitization
Salmonella Typhi

ASJC Scopus subject areas

Applied Microbiology and Biotechnology

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10.1111/j.1472-765X.2009.02587.x

Cite this

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title = "Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef",

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.",

keywords = "Antimicrobial compounds, Essential oils, Ground beef, Irradiation, Radiosensitization, Salmonella Typhi",

author = "M. Turgis and J. Han and M. Millette and S. Salmieri and J. Borsa and Monique Lacroix",

note = "Funding Information: We thank K. Wang (Institute of Cotton Research of the Chinese Academy of Agricultural Sciences, Anyang, China) for providing leaf samples of wild cotton species. This project was financially supported by the National Natural Science Foundation of China (31830062) and National Transgenic Plant Research of China (2016ZX08005-001) to X.Z. This project was also supported by National Postdoctoral Program for Innovative Talents (BX201700094) and the Young Elite Scientists Sponsorship Program by China Association for Science and Technology to M.W. Funding was also provided by the National Science Foundation Plant Genome Research Program (1339412) to J.U. Additional support was provided from Cotton Incorporated. We thank Rise Services for office accommodations in Orem, UT, USA.",

year = "2009",

month = jun,

doi = "10.1111/j.1472-765X.2009.02587.x",

language = "English",

volume = "48",

pages = "657--662",

journal = "Letters in Applied Microbiology",

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AU - Turgis, M.

AU - Han, J.

AU - Millette, M.

AU - Salmieri, S.

AU - Borsa, J.

AU - Lacroix, Monique

N1 - Funding Information: We thank K. Wang (Institute of Cotton Research of the Chinese Academy of Agricultural Sciences, Anyang, China) for providing leaf samples of wild cotton species. This project was financially supported by the National Natural Science Foundation of China (31830062) and National Transgenic Plant Research of China (2016ZX08005-001) to X.Z. This project was also supported by National Postdoctoral Program for Innovative Talents (BX201700094) and the Young Elite Scientists Sponsorship Program by China Association for Science and Technology to M.W. Funding was also provided by the National Science Foundation Plant Genome Research Program (1339412) to J.U. Additional support was provided from Cotton Incorporated. We thank Rise Services for office accommodations in Orem, UT, USA.

PY - 2009/6

Y1 - 2009/6

N2 - 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.

AB - 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.

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KW - Irradiation

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SN - 0266-8254

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JO - Letters in Applied Microbiology

JF - Letters in Applied Microbiology

IS - 6

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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