Investigating the Antibacterial Effect of a Combination of Essential Oils of the Plants in Mertus, Artemisia and Green Tea Extract on Listeria Monocytogenes, Staphylococcus Aureus and Escherichia Coli Using the Checker Board Method

Behnam  Vahedi; Vahid  Ghasemzadeh-Mohammadi; Behnam  Alizadeh Salmani; Masoumeh  Arab; Babak  Asghari; Atefeh  Rezae

doi:10.18502/tbj.v24i3.20771

Behnam Vahedi Master's student, Department of Nutrition and Food Hygiene, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Vahid Ghasemzadeh-Mohammadi Assistant professor, Department of Nutrition and Food Hygiene, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Behnam Alizadeh Salmani Master's degree, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Masoumeh Arab Assistant professor, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Babak Asghari Assistant professor, Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Atefeh Rezae Ph.D.student, Department of Microbiology, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran

DOI: https://doi.org/10.18502/tbj.v24i3.20771

Abstract

Introduction: Consumer awareness of the health hazards of synthetic preservatives in food has led to an increase in studies on natural preservatives. Essential oils of Artemisia(Artemisia absinthium L.) essential oil of Myrtus(Myrtus communis L.) and green tea extract are compounds that have the potential to be used in food as natural preservatives.

Methods: The antimicrobial and interaction effects of Artemisia and Myrtus essential oil and green tea extract were evaluated against three foodborne pathogens Listeria monocytogenes, Staphylococcus aureus and Escherichia colie. The minimum inhibitory concentration (MIC) was determined by phenotypic method and the antimicrobial effect was determined by checkerboard assay. Tests were repeated three times.

Results: MIC assay of Artemisia essential oil showed values of 5/12 μg/mL for Listeria monocytogenes and Escherichia colie and 25 μg/mL for Staphylococcus aureus. The MIC of Myrtus essential oil was 25 μg/mL for Listeria monocytogenes and Staphylococcus aureus and 125/3 μg/mL for Escherichia coli. Also, the MIC of green tea extract was 50 μg/mL for Listeria monocytogenes and Escherichia colie. Furthermore, fractional antibacterial combination profile (FICP) showed antagonistic interaction (antagonistic effect) and synergistic effect (synergistic effect) between the three agents against Escherichia coli and Listeria monocytogenes, while no significant interaction (indifference) was observed for Staphylococcus aureus and Escherichia coli.

Conclusion: These findings demonstrate the different antimicrobial potential of extracts derived from these three plants with significant contrast when combined with Escherichia coli, indicating caution in formulating multicomponent natural preservatives for this pathogen. The lack of synergistic or additive effects against Staphylococcus aureus emphasizes the importance of targeted selection and compatibility testing of plant antimicrobials for effective food safety interventions.