جستجوی مقالات مرتبط با کلیدواژه "thyme essential oil" در نشریات گروه "دامپزشکی"

Gastrointestinal tract infection with serotypes of Salmonella is common worldwide, and its treatment with antibiotics leads to problems such as drug resistance and drug side effects. With the spread of antibiotic resistance, the desire to use medicinal plants to control microorganisms has increased. The use of medicinal plants can be a solution to this problem. This experimental study aimed to investigate the antimicrobial activity of Thyme essential oil compared to two antibiotics, doxycycline, and oxytetracycline, in an animal model. So, 36 pieces of 14-day-old broilers of the Ross breed were used in 6 groups of 6. The broilers were infected with Salmonella Typhimurium (ATCC14028). After extracting the essential oil from thyme and analyzing by GC-MS, the minimum inhibitory concentration (MIC) of its growth and antibiotic was determined by broth microdilution method, and finally, the broilers were treated by gavage for seven days, twice every day with a time interval of 12 hours.  To check the effectiveness of antibiotics and essential oils, broiler feces were cultured daily, and the number of salmonella colonies grown was counted. The findings were analyzed with SPSS 26 software and a two-way analysis of variance. The GC-MS analysis of T. vulgaris essential oil showed the presence of 12 chemical compounds among which thymol, m-Thymol, p-cymene, and carvacrol were major. The results showed that there is a significant difference between the groups in terms of reducing the number of bacteria, but there is no significant difference between the times. Both thyme essential oil and doxycycline and oxytetracycline antibiotics reduced the colonization and finally stopped the excretion of Salmonella Typhimurium in the feces of broiler chickens.

The emergence and spread of methicillin-resistant Staphylococcus aureus (MRSA) in the food industry have led to using alternative natural bioagents for controlling S. aureus in food.

The current work aimed to isolate and characterize a lytic phage specific to S. aureus and evaluate its efficacy with thyme essential oil for controlling S. aureus growth in chicken fillets.

Twenty S. aureus strains previously isolated from ready-to-eat chicken products were tested for antimicrobial susceptibility and used for phage isolation.

All S. aureus strains were multidrug-resistant (MDR). The isolated phage (vB_SauM_CP9) belonged to the family Myoviridae and maintained its stability at pH (4-9) and temperature (30-70°C). The phage showed lytic activity on ten S. aureus strains and had a burst size (228 PFU/infected cell), latent period (45 min), and rise period (15 min). A combination of S. aureus phage multiplicity of infection (MOI) 10 + thyme oil 1% caused a higher significant reduction in S. aureus growth (87.22%) in artificially inoculated chicken fillets than individual treatment with bacteriophage or thyme essential oil.

To our knowledge, this is the first report to evaluate the efficacy of bacteriophage and thyme oil for controlling the growth of MDR S. aureus in chicken products and recommending application of S. aureus phage and thyme oil combination in the food industry to achieve food safety goals and consumer protection as well as mitigate the antimicrobial resistance crisis.