Effects of Citrus sinensis Essential Oil and Intrinsicand Extrinsic Factors on the Growth and ToxinProducing Ability of Clostridium botulinum Type A

International Journal of Enteric Pathogens

article

Adel Rezayi¹  Vadood Razavilar¹  Zohreh Mashak²  Amirali Anvar¹ 

[1]Department of Food Hygiene, Science and Research Branch, Islamic Azad University

[2]Department of Food Hygiene, Karaj Branch, Islamic Azad University

关键词: Citrus sinensis;    Nitrite;    Nisin;    NaCl;    Clostridium botulinum;   

DOI  :  10.34172/ijep.2020.03

学科分类：农业科学（综合）

来源: Alborz University of Medical Sciences

【 摘 要 】

Background: Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance. In this regard, using chemical preservatives, natural essential oils (Eos), and changes in the growth predisposing factors of bacteria are suitable methods to control the growth and toxin producing of C. botulinum in foods. Objective: The current survey was done to assess the effects of Citrus sinensis EO and intrinsic and extrinsic factors on the growth and toxin producing of C. botulinum type A. Materials and Methods: In this experiment with a factorial design, C. sinensis EO (0.0%, 0.015%, 0.03%, and 0.045%), nisin (0, 500, and 1500 IU/mL), nitrite (0, 20, and 60 ppm), pH (5.5 and 6.5), storage temperature (25 and 35° C), and sodium chloride (NaCl, 0.5% and 3%) were used to assess bacterial growth in the brain heart infusion medium. Finally, the mouse bioassay method was also used to assess toxicity. Results: Clostridium sinensis EO with a concentration of 0.045%, as well as the reduction of pH and temperature could significantly delay the growth of bacteria (P≤0.05) in contrast to the use of NaCl and nisin alone. However, all concentrations of sodium chloride (NaCl), nisin, and C. sinensis EO (< 0.045%) in interaction with each other, especially in combination with nitrite, showed good synergistic effects. Conclusion: These results suggested that using certain concentrations of C. sinensis EO and nisin, along with other suboptimal factors caused a significant decrease in the nitrite contents of foods with a significant reduction in the growth and toxin-producing ability of C. botulinum.

【 授权许可】

CC BY-NC