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Foods 2016, 5(1), 14; doi:10.3390/foods5010014

Evaluating the Effectiveness of Essential Oils and Combination of Copper and Lactic Acid on the Growth of E. coli O157:H7 in Laboratory Medium

Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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Academic Editor: Esther Sendra
Received: 6 December 2015 / Revised: 16 February 2016 / Accepted: 17 February 2016 / Published: 23 February 2016
(This article belongs to the Special Issue Essential Oils)
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Abstract

In this study, we compared the effectiveness of armoise and clove bud essential oils (EOs) and the combination of low concentrations of copper (Cu) and lactic acid (LA) against E. coli O157:H7 in a laboratory medium. Three strains of Escherichia coli O157:H7 (ATCC700599, ATCC51659, and ATCC43895) were used in this study. Antibacterial activity was determined by measuring the turbidity of a broth medium and by determination of bacterial populations. Our results showed that armoise (0.15% v/v), clove bud (0.1% v/v) EOs, or Cu (50 ppm) in combination with LA (0.2% v/v) caused a minimum 5.0 log reduction of E. coli O157:H7 in the laboratory medium. Cu in combination with LA may thus be preferable to EOs in food in order to control the growth of foodborne pathogens. In addition, the combination treatment of Cu and LA could provide the food industry with a practical approach to reducing the risk of foodborne pathogens. View Full-Text
Keywords: E. coli O157:H7; copper; lactic acid; armoise; clove bud; essential oil E. coli O157:H7; copper; lactic acid; armoise; clove bud; essential oil
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Bor, T.; Gyawali, R.; Ibrahim, S.A. Evaluating the Effectiveness of Essential Oils and Combination of Copper and Lactic Acid on the Growth of E. coli O157:H7 in Laboratory Medium. Foods 2016, 5, 14.

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