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Title:   Author  item
                                            Friedman, Mendelitem
                                            Levin, Carol
  Submitted to: Meeting Abstract
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 2/25/2014
                                    Publication  Date: 11/21/2014
                                    Citation: Friedman, M., Levin, C.E. 2014. Antimicrobial Activities of Natural Antimicrobial Compounds against Susceptible and Antibiotic-Resistant Pathogens in the Absence and Presence of Food. Meeting Abstract. Bacteriology and Inectious Diseases 5:4 6.Interpretive Summary:
                                Technical Abstract: In an effort to improve microbial food safety, we are studying the antimicrobial activities of different classes of natural compounds including plant essential oils, apple, grape, olive, and tea extracts, bioactive components, and seashell-derived chitosans against multiple foodborne pathogens in culture and in/on food. Our studies and those by other investigators showed that plant essential oils and oil compounds (a) inactivated susceptible strains of Bacillus cereus, Campylobacter  jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria  monocytogenes, Mycobacterium avium paratuberculosis, Mycobacterium tuberculosis, Salmonella enterica, Staphylococcus  aureus, and Vibrio cholerae as well as resistant strains of Campylobacter jejuni, E. coli, Mycobacterium luteus, Salmonella Typhi, and Staphylococcus  aureus as well as  fungi, viruses, and parasitic protozoa; (b)  inhibited bacterial biofilms and (c) inactivated foodborne pathogens in fruits, fruit juices, vegetables, vegetable juices, wines, and in cereal, dairy, egg, meat, poultry, and seafood products.  The results suggest that the most active formulations can be used as broad-spectrum antibiotics to protect food against contamination by pathogenic bacteria.  Research needs include determining whether natural food-compatible antimicrobials can complement of replace medicinal antibiotics against susceptible (nonresistant) and antibiotic-resistant microorganisms used to treat infectious diseases.


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