alexa Antimicrobial Activity Of Origanox? Alone And In Combination With Sodium Lactates On The Growth Of Escherichia Coli O157:H7 And Salmonella Spp.
ISSN: 2327-5073

Clinical Microbiology: Open Access
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3rd International Conference on Clinical Microbiology & Microbial Genomics
September 24-26, 2014 Valencia Convention Centre, Spain

Salam A Ibrahim, Rabin Gyawali, Sulaiman O Aljaloud and Alani Adkins
Accepted Abstracts: Clin Microbial
DOI: 10.4172/2327-5073.S1.016
Abstract
Origanox is a natural extract derived from edible herb species belonging to the Labiatae family. Origanox contain rosmarinic acid and other phenolic compounds and is used as a natural antioxidant in many food products. Recent work in our laboratory has demonstrated the ability of Origanox? to act as antimicrobial agent. The objective of this study was to evaluate the effect of Origanox? alone and in combination with sodium lactate on the growth of Escherichia coli O157:H7 and Salmonella spp. in brain heart infusion (BHI) broth. Four strains of E. coli O157:H7 and Salmoenlla were individually inoculated at approximately 2.0 log CFU/mL into BHI broth containing different concentrations of Origanox (0.0, 0.1, 0.2, 0.5, and 1.0% w/v) with/without 2% sodium lactate. Samples were incubated with shaking at 37?C for 8 h and bacterial population was determined at onehour intervals. Results showed that E. coli O157:H7 and Salmoenlla continue to grow in the control samples and reached an average of 8.0 log CFU/mL after 8 h of incubation. The addition of Origanox? caused the bacterial population to remain within 3-4 logs CFU/mL. Origanox? at 0.5% (w/v) and the combination of 0.2% Origanox? and 2% sodium lactate showed significant (p<0.05) inhibitory effect on the growth of the tested strains. These results indicated that Origanox? alone or in combination with sodium lactate have potential antibacterial effects against the growth E. coli O157:H7 and Salmonella spp. and could be an efficient substitute for chemical preservatives to mitigate food safety risks.
Biography
Salam A Ibrahim has completed his PhD at the age of 28 years from the University of Kentucky and has three Postdoctoral degrees from Rush University Medical Center, Chicago and the University of Minnesota. He is currently a food science Research Professor in the Food and Nutritional Sciences Program at North Carolina A&T State University. He has worked on several research projects related to dairy products, and food safety. He has recently studied the use of lactic acid bacteria for different industrial applications. He has a US patent and has published more than 80 research papers in reputed journals.
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