Potential Use and Chemical Analysis of Some Natural Plant Extracts for Controlling Listeria spp. Growth In Vitro and in Food

Abstract

<i>Listeria</i> are Gram-negative intracellular foodborne pathogens that can cause invasive infections with high mortality rates. In this work, the antibacterial activity of ten essential oils, infusion extracts, and decoction extracts of some medicinal plants was tested against <i>Listeria monocytogenes</i> and <i>listeria ivanovii</i> strains. The effects of different physical conditions including temperature, pH, sodium chloride, and some organic acids were studied. The results showed that the water extracts gave the maximum bacterial inhibition, while ethanolic extract was inactive against the tested <i>Listeria</i> spp. The antibiotic sensitivity of <i>L. monocytogenes</i> LMG10470 and <i>L. ivanovii</i> LMZ11352 was tested against five antibiotics including imipenem, levofloxacin, amikacin, ampicillin, and amoxicillin. Imipenem was the most effective antibiotic, resulting in inhibition zones of 40 mm and 31 mm for <i>L. monocytogenes</i> and <i>L. ivanovii</i>, respectively. When imipenem mixed with <i>Syzygium aromaticum</i> oil, <i>Salvia officinalis</i> oil, <i>Pimpinella anisum</i> infusion, and <i>Mentha piperita</i> infusion each, the water extract of <i>Moringa oleifera</i> leaves and seeds against LMG10470 and LMZ11352 resulted in broader antibacterial activity. The antimicrobial activity of both <i>Pimpinella anisum</i> and <i>Mentha piperita</i> plant extracts is related to a variety of bioactive compounds indicated by gas chromatography-mass spectrometry analysis of these two plant extracts. These two plant extracts seemed to contain many chemical compounds elucidated by gas chromatography-mass spectrometry (GC-MS) and infrared radiation spectra. These compounds could be classified into different chemical groups such as ethers, heterocyclic compounds, aromatic aldehydes, condensed heterocyclic compounds, ketones, alicyclic compounds, aromatics, esters, herbicides, saturated fatty acids, and unsaturated fatty acids. The use of these natural compounds seems to be a useful technological adjuvant for the control of <i>Listeria</i> spp. in foods.