Volume 16, Issue 97 (2020)                   FSCT 2020, 16(97): 77-87 | Back to browse issues page


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Tanavar H, Barzegar H, Alizadeh behbahani B, Mehrnia M A. Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro. FSCT. 2020; 16 (97) :77-87
URL: http://fsct.modares.ac.ir/article-7-38124-en.html
1- M. Sc Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , barzegarha@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (2578 Views)

In traditional medicine, Mentha pulegium was used for sinusitis treatment, gastrointestinal disorders, respiratory disorders and food detoxity. In this research, Mentha pulegium essential oil (MPEO) antibacterial activity on some foodborne pathogens was considered. For research on MPEO interaction with chloramphenicol and gentamicin antibiotic, sub-minimum inhibitory concentration was used. The results showed that in growth medium MPEO able to control pathogen microorganisms. The inhibition zone diameter (IZD), in disk diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 16/50, 14/60, 10, 14, 10 mm respectively. The mean of IZD in well diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 14/40, 16, 12, 14/30, 10, 10/10 mm respectively. The results showed that in combination of MPEO with gentamicin antibiotic, for all bacteria, synergistic was observed. In combination of MPEO, with chloramphenicol antibiotic in Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, synergistic state was observed. Minimum inhibitory concentration in MPEO for all bacteria was 6/25 mg/ml. In general, with regard to acquired results, one can use MPEO for pathogenic microorganisms growth control in foods.

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Article Type: Original Research | Subject: food industry engineering
Received: 2019/11/8 | Accepted: 2020/01/26 | Published: 2020/02/29

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