original articleIssue 18 (1) 2019 pp. 43-52
Rossana Roila1, David Ranucci1, Andrea Valiani2, Roberta Galarini2, Maurizio Servili3, Raffaella Branciari1
2Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia, Italy
3Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Italy
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat
Background. Worldwide, poultry is considered the main source of food-related human campylobacteriosis, which is generally associated with the consumption of raw or undercooked chicken meat. Furthermore, Cam- pylobacter develops biofilms that are resistant to environmental stress, antibiotics, and disinfectants and are becoming a major issue for the food industry, especially the poultry industry. This study investigated the antimicrobial and anti-biofilm properties of polyphenols found in spray-dried olive mill wastewater (OMWW--SD) against Campylobacter strains isolated from chicken meat.
Material and methods. OMWW-SD was produced by dehydration of olive mill wastewater polyphenolic extract. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for OMWW-SD were determined by microdilution method whereas the inhibitory effect of the OMWW-SD on biofilm formation and biofilm disaggregation was tested through crystal violet assay on polystyrene plates.
Results. The phenolic profile of OMWW-SD mainly consisted of secoiridoid and hydroxycinnamic acid derivatives. Oleuropein-aglycone di-aldehyde (a secoiridoid derivative) was the major constituent, representing 72.5% of the total identified phenolic compounds. OMWW-SD showed a MIC ranging from 0.15 mg/mL to 0.3 mg/mL and a MBC of 0.3 mg/mL for all Campylobacter strains tested. The olive by-product extract tested was able, in vitro, to inhibit biofilm formation and to promote biofilm dispersion even at sub-MIC concentra- tions, with values ranging from 6% to 92% and from 4% to 83% at varying extract dilutions, respectively.
Conclusion. OMWW-SD could be developed as a new anti-biofilm agent with potential to control Campylo- bacter in the food chain, especially in the poultry industry, thereby enhancing food safety.
Keywords: Campylobacter coli, Campylobacter jejuni, minimum inhibitory concentration, minimum bacte- ricidal concentration, phenolic compounds
|MLA||Roila, Rossana, et al. "Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat." Acta Sci.Pol. Technol. Aliment. 18.1 (2019): 43-52. https://doi.org/10.17306/J.AFS.2019.0629|
|APA||Roila R., Ranucci D., Valiani A., Galarini R., Servili M., Branciari R. (2019). Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat. Acta Sci.Pol. Technol. Aliment. 18 (1), 43-52 https://doi.org/10.17306/J.AFS.2019.0629|
|ISO 690||ROILA, Rossana, et al. Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat. Acta Sci.Pol. Technol. Aliment., 2019, 18.1: 43-52. https://doi.org/10.17306/J.AFS.2019.0629|