Combinations of plant-derived compounds against Campylobacter in vitro

Navarro, Marta, Stanley, Roger, Cusack, Andrew and Sultanbawa, Yasmina (2015) Combinations of plant-derived compounds against Campylobacter in vitro. Journal of Applied Poultry Research, 24 3: 352-363. doi:10.3382/japr/pfv035

Author Navarro, Marta
Stanley, Roger
Cusack, Andrew
Sultanbawa, Yasmina
Title Combinations of plant-derived compounds against Campylobacter in vitro
Journal name Journal of Applied Poultry Research   Check publisher's open access policy
ISSN 1056-6171
Publication date 2015
Sub-type Article (original research)
DOI 10.3382/japr/pfv035
Volume 24
Issue 3
Start page 352
End page 363
Total pages 12
Place of publication Cary, NC United States
Publisher Oxford University Press
Collection year 2016
Language eng
Formatted abstract
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.
Keyword Antimicrobial
Plant extracts
Essential oils
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2016 Collection
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Citation counts: TR Web of Science Citation Count  Cited 0 times in Thomson Reuters Web of Science Article
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Created: Wed, 01 Jul 2015, 19:10:15 EST by Dr Yasmina Sultanbawa on behalf of Centre for Nutrition and Food Sciences