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Combinations of plant-derived compounds against Campylobacter in vitro
Navarro, M and Stanley, R and Cusack, A and Sultanbawa, Y, Combinations of plant-derived compounds against Campylobacter in vitro, Journal of Applied Poultry Research, 24, (3) pp. 352-363. ISSN 1056-6171 (2015) [Refereed Article]
Copyright 2015 Poultry Science Association Inc.
Campylobacter occur in fresh retail poultry products as a result of their colonization of the gastro-intestinal tract of chickens during growth. Feed additives could be used for suppression of Campylobacter levels in the chickens prior to slaughter. To address this opportunity, feed manufacturers are targeting natural antimicrobials from plant material as new forms of consumer-accepted feed additives. However, to be practical, these natural antimicrobials must be effective at low concentrations. The current study has validated an improved laboratory method to study minimal inhibitory concentrations of plant compounds and their combinations against Campylobacter. The assay was shown to be valid for testing lipid-soluble and water-soluble plant extracts and byproducts from the food industry. The study screened 29 extracts or plant-derived compounds and their mixtures for anti-Campylobacter activity using a laboratory assay. Combinations of oregano, lactic acid, and sorghum byproduct showed effective synergy in anti-Campylobacter activity. The synergies allowed a large reduction in the concentration of the individual compounds needed to kill the bacteria with an 80% reduction in concentration being achieved for oregano essential oil. The assay gives rise to further opportunities for the testing of a greater range of combinations of plant-derived compounds and other natural antimicrobials. The method is robust, simple, and easily automated, and it could be used to adjust the cost of feed formulations by reducing costs associated with antimicrobial feed additives.
|Item Type:||Refereed Article|
|Keywords:||chicken, campylobacter, antimicrobial, plant extracts, essential oils, synergy|
|Research Division:||Agricultural, Veterinary and Food Sciences|
|Research Group:||Food sciences|
|Research Field:||Food packaging, preservation and processing|
|Objective Group:||Processed food products and beverages (excl. dairy products)|
|Objective Field:||Carcass meat (incl. fish and seafood)|
|UTAS Author:||Stanley, R (Professor Roger Stanley)|
|Web of Science® Times Cited:||15|
|Deposited By:||Tasmanian Institute of Agriculture|
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