Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum
Studies were done to determine the effect of mastic resin and its essential oil, alone and in conjunction with ethanol, on the growth of proteolytic strains of Clostridium botulinum in media, and on neurotoxin production in challenge studies with English-style crumpets. Preliminary studies, using a...
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| Veröffentlicht in: | International journal of food microbiology 2004-08, Vol.94 (3), p.313-322 |
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| creator | Daifas, Daphne Phillips Smith, James P. Blanchfield, Burke Sanders, Greg Austin, John W. Koukoutisis, John |
| description | Studies were done to determine the effect of mastic resin and its essential oil, alone and in conjunction with ethanol, on the growth of proteolytic strains of
Clostridium botulinum in media, and on neurotoxin production in challenge studies with English-style crumpets. Preliminary studies, using a spot-on-the-lawn method, indicated that high levels of mastic resin in ethanol (∼8% w/w) were required for complete inhibition of all strains of
C. botulinum tested, but mastic resin in ethanol had a greater anti-botulinal effect than ethanol alone. However, only low levels of mastic oil (∼0.3% v/v) were required for inhibition of proteolytic strains of
C. botulinum. Both studies showed a strain specific inhibition, with
C. botulinum type A strains being more sensitive to mastic resin and its essential oil than type B strains. However, mastic resin in ethanol proved to be more effective when used as a vapor phase inhibitor applied to cotton pads and placed inside inoculated plates than when added directly to media. While both mastic resin and its essential oil inhibited the growth of proteolytic strains of
C. botulinum in vitro, they failed to inhibit neurotoxin production in challenge studies with
C. botulinum in English-style crumpets. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2004.01.017 |
| format | Article |
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Clostridium botulinum in media, and on neurotoxin production in challenge studies with English-style crumpets. Preliminary studies, using a spot-on-the-lawn method, indicated that high levels of mastic resin in ethanol (∼8% w/w) were required for complete inhibition of all strains of
C. botulinum tested, but mastic resin in ethanol had a greater anti-botulinal effect than ethanol alone. However, only low levels of mastic oil (∼0.3% v/v) were required for inhibition of proteolytic strains of
C. botulinum. Both studies showed a strain specific inhibition, with
C. botulinum type A strains being more sensitive to mastic resin and its essential oil than type B strains. However, mastic resin in ethanol proved to be more effective when used as a vapor phase inhibitor applied to cotton pads and placed inside inoculated plates than when added directly to media. While both mastic resin and its essential oil inhibited the growth of proteolytic strains of
C. botulinum in vitro, they failed to inhibit neurotoxin production in challenge studies with
C. botulinum in English-style crumpets.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2004.01.017</identifier><identifier>PMID: 15246242</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>antibacterial properties ; Aroma and flavouring agent industries ; bacterial contamination ; Biological and medical sciences ; Botulinum neurotoxin ; botulinum toxin ; Botulinum Toxins - biosynthesis ; Bread - microbiology ; Clostridium botulinum ; Clostridium botulinum - growth & development ; Clostridium botulinum - metabolism ; Consumer Product Safety ; culture media ; Drug Synergism ; essential oils ; Ethanol ; Ethanol - pharmacology ; food contamination ; Food industries ; Food Microbiology ; Food Packaging - methods ; food pathogens ; food preservation ; Food Preservation - methods ; food preservatives ; Fundamental and applied biological sciences. Psychology ; gums ; Mastic ; Oils, Volatile - pharmacology ; pathogen survival ; Pistacia - chemistry ; resins ; Time Factors</subject><ispartof>International journal of food microbiology, 2004-08, Vol.94 (3), p.313-322</ispartof><rights>2004 Elsevier B.V.</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c458t-74afed7ae7dfea91ebb59a0968622519d85eb5cbe6b250a6e79dc744c1a10ee83</citedby><cites>FETCH-LOGICAL-c458t-74afed7ae7dfea91ebb59a0968622519d85eb5cbe6b250a6e79dc744c1a10ee83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160504000790$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15934503$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15246242$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Daifas, Daphne Phillips</creatorcontrib><creatorcontrib>Smith, James P.</creatorcontrib><creatorcontrib>Blanchfield, Burke</creatorcontrib><creatorcontrib>Sanders, Greg</creatorcontrib><creatorcontrib>Austin, John W.</creatorcontrib><creatorcontrib>Koukoutisis, John</creatorcontrib><title>Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Studies were done to determine the effect of mastic resin and its essential oil, alone and in conjunction with ethanol, on the growth of proteolytic strains of
Clostridium botulinum in media, and on neurotoxin production in challenge studies with English-style crumpets. Preliminary studies, using a spot-on-the-lawn method, indicated that high levels of mastic resin in ethanol (∼8% w/w) were required for complete inhibition of all strains of
C. botulinum tested, but mastic resin in ethanol had a greater anti-botulinal effect than ethanol alone. However, only low levels of mastic oil (∼0.3% v/v) were required for inhibition of proteolytic strains of
C. botulinum. Both studies showed a strain specific inhibition, with
C. botulinum type A strains being more sensitive to mastic resin and its essential oil than type B strains. However, mastic resin in ethanol proved to be more effective when used as a vapor phase inhibitor applied to cotton pads and placed inside inoculated plates than when added directly to media. While both mastic resin and its essential oil inhibited the growth of proteolytic strains of
C. botulinum in vitro, they failed to inhibit neurotoxin production in challenge studies with
C. botulinum in English-style crumpets.</description><subject>antibacterial properties</subject><subject>Aroma and flavouring agent industries</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Botulinum neurotoxin</subject><subject>botulinum toxin</subject><subject>Botulinum Toxins - biosynthesis</subject><subject>Bread - microbiology</subject><subject>Clostridium botulinum</subject><subject>Clostridium botulinum - growth & development</subject><subject>Clostridium botulinum - metabolism</subject><subject>Consumer Product Safety</subject><subject>culture media</subject><subject>Drug Synergism</subject><subject>essential oils</subject><subject>Ethanol</subject><subject>Ethanol - pharmacology</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Packaging - methods</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>Food Preservation - methods</subject><subject>food preservatives</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gums</subject><subject>Mastic</subject><subject>Oils, Volatile - pharmacology</subject><subject>pathogen survival</subject><subject>Pistacia - chemistry</subject><subject>resins</subject><subject>Time Factors</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU2PFCEQhonRuOPqX1A86K3Hgga6-2gm60eyiQfdM9JQ7DLpblagNfvvpTOTuEeTIiTkeasqD4S8ZbBnwNSH4z4cfYxuDjbFPQcQe2C1uidkx_puaFqh4CnZVbZvmAJ5QV7kfAQA2bbwnFwwyYXigu_Izyvv0ZZMo6ezySVYmjCHhZrF0VDfMWdcSjATjaGehZY7pLcp_il3W-Y-xYJxetiChynmkoIL60zHWNYpLOv8kjzzZsr46nxfkptPVz8OX5rrb5-_Hj5eN1bIvjSdMB5dZ7BzHs3AcBzlYGBQveJcssH1EkdpR1Qjl2AUdoOznRCWGQaIfXtJ3p_61o1-rZiLnkO2OE1mwbhmzXrgIASr4HACq7ucE3p9n8Js0oNmoDe9-qgf6dWbXg2sVlezr89D1nFG9y959lmBd2fAZGsmn8xiQ37EDa2Q0FbuzYnzJmpzmypz850DawEGwRXbOh1OBFZpvwMmnW3AxaILqX6YdjH8x8J_AboEqfc</recordid><startdate>20040801</startdate><enddate>20040801</enddate><creator>Daifas, Daphne Phillips</creator><creator>Smith, James P.</creator><creator>Blanchfield, Burke</creator><creator>Sanders, Greg</creator><creator>Austin, John W.</creator><creator>Koukoutisis, John</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20040801</creationdate><title>Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum</title><author>Daifas, Daphne Phillips ; Smith, James P. ; Blanchfield, Burke ; Sanders, Greg ; Austin, John W. ; Koukoutisis, John</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-74afed7ae7dfea91ebb59a0968622519d85eb5cbe6b250a6e79dc744c1a10ee83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>antibacterial properties</topic><topic>Aroma and flavouring agent industries</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Botulinum neurotoxin</topic><topic>botulinum toxin</topic><topic>Botulinum Toxins - biosynthesis</topic><topic>Bread - microbiology</topic><topic>Clostridium botulinum</topic><topic>Clostridium botulinum - growth & development</topic><topic>Clostridium botulinum - metabolism</topic><topic>Consumer Product Safety</topic><topic>culture media</topic><topic>Drug Synergism</topic><topic>essential oils</topic><topic>Ethanol</topic><topic>Ethanol - pharmacology</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Packaging - methods</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>Food Preservation - methods</topic><topic>food preservatives</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gums</topic><topic>Mastic</topic><topic>Oils, Volatile - pharmacology</topic><topic>pathogen survival</topic><topic>Pistacia - chemistry</topic><topic>resins</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Daifas, Daphne Phillips</creatorcontrib><creatorcontrib>Smith, James P.</creatorcontrib><creatorcontrib>Blanchfield, Burke</creatorcontrib><creatorcontrib>Sanders, Greg</creatorcontrib><creatorcontrib>Austin, John W.</creatorcontrib><creatorcontrib>Koukoutisis, John</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Daifas, Daphne Phillips</au><au>Smith, James P.</au><au>Blanchfield, Burke</au><au>Sanders, Greg</au><au>Austin, John W.</au><au>Koukoutisis, John</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2004-08-01</date><risdate>2004</risdate><volume>94</volume><issue>3</issue><spage>313</spage><epage>322</epage><pages>313-322</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Studies were done to determine the effect of mastic resin and its essential oil, alone and in conjunction with ethanol, on the growth of proteolytic strains of
Clostridium botulinum in media, and on neurotoxin production in challenge studies with English-style crumpets. Preliminary studies, using a spot-on-the-lawn method, indicated that high levels of mastic resin in ethanol (∼8% w/w) were required for complete inhibition of all strains of
C. botulinum tested, but mastic resin in ethanol had a greater anti-botulinal effect than ethanol alone. However, only low levels of mastic oil (∼0.3% v/v) were required for inhibition of proteolytic strains of
C. botulinum. Both studies showed a strain specific inhibition, with
C. botulinum type A strains being more sensitive to mastic resin and its essential oil than type B strains. However, mastic resin in ethanol proved to be more effective when used as a vapor phase inhibitor applied to cotton pads and placed inside inoculated plates than when added directly to media. While both mastic resin and its essential oil inhibited the growth of proteolytic strains of
C. botulinum in vitro, they failed to inhibit neurotoxin production in challenge studies with
C. botulinum in English-style crumpets.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15246242</pmid><doi>10.1016/j.ijfoodmicro.2004.01.017</doi><tpages>10</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2004-08, Vol.94 (3), p.313-322 |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | antibacterial properties Aroma and flavouring agent industries bacterial contamination Biological and medical sciences Botulinum neurotoxin botulinum toxin Botulinum Toxins - biosynthesis Bread - microbiology Clostridium botulinum Clostridium botulinum - growth & development Clostridium botulinum - metabolism Consumer Product Safety culture media Drug Synergism essential oils Ethanol Ethanol - pharmacology food contamination Food industries Food Microbiology Food Packaging - methods food pathogens food preservation Food Preservation - methods food preservatives Fundamental and applied biological sciences. Psychology gums Mastic Oils, Volatile - pharmacology pathogen survival Pistacia - chemistry resins Time Factors |
| title | Effects of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum |
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