Asset Details
Do you wish to reserve the book?
Antimicrobial activity of a selection of organic acids, their salts and essential oils against swine enteropathogenic bacteria
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Antimicrobial activity of a selection of organic acids, their salts and essential oils against swine enteropathogenic bacteria
Do you wish to request the book?
Antimicrobial activity of a selection of organic acids, their salts and essential oils against swine enteropathogenic bacteria
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Antimicrobial activity of a selection of organic acids, their salts and essential oils against swine enteropathogenic bacteria
2019
Overview
Background
Accurate screening of new alternative antimicrobial compounds is essential for their use to control pathogens in swine production due to the replacement of antibiotics and zinc oxide. Most in vitro studies have separately reported the antimicrobial activity of organic acids and essential oils (EOs) using diverse methods for susceptibility testing. In addition, in vitro outcomes can help in the selection of the suitable antimicrobial compound and effective combinations of these compounds in the control of pathogens of interest in pork production. Therefore, the aim of this study is to determinate the antibacterial activity of six organic acids and six EOs against
Escherichia coli
,
Salmonella
spp. and
Clostridium perfringens
isolates, some of them multi-resistant to antibiotics, from swine origin. The synergistic effects between the products with higher activity for each bacteria were also calculated.
Results
All products tested showed activity against at least one bacterial species, except for black pepper EO. The results showed that formic acid with the shortest chain length was the most effective against
E. coli
and
Salmonella
spp.
,
while the sodium salt of coconut fatty acid distillates with long chain acids was the most effective against
C. perfringens
. The susceptibility of isolates tested to EOs was similar, a result that demonstrates a similar activity of these products against phylogenetically unrelated pathogens. In addition, an additive effect was shown for carvacrol-oregano EO for
E. coli
, formic acid-carvacrol and formic acid-thymol for
Salmonella
spp. and carvacrol-cinamaldehyde for
C. perfringens
.
Conclusions
The susceptibility of isolates to EOs was similar, a result that demonstrates a similar activity of these products against phylogenetically unrelated pathogens in contrast to organic acids. In addition, an additive effect was shown for several combinations of these compounds.
Publisher
BioMed Central,Springer Nature B.V,BMC
