Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural Disinfectant

This study aims to elucidate the antibacterial activity and mechanism of Chrysanthemum buds crude extract against C. sakazakii and its application as a natural disinfectant

Yunhe Chang; Min Xing; Xinying Hu; Hongxia Feng; Yao Wang; Bingrui Guo; Maocheng Sun; Lizhi Ma; Peng Fei


Scholarcy highlights

  • Cronobacter sakazakii, a gram-negative, facultatively anaerobic, motile emerging food-borne pathogen, can adhere tightly to the surface of equipment, packaging materials, and utensils due to its strong ability for biofilm formation, which is believed to be one of the important reasons for the contamination of food by this pathogen
  • The results showed that the diameter of inhibition zone ranged from 14.55 ± 0.44 to 14.84 ± 0.38 mm, and no significant difference was found between these strains
  • Our findings showed that the Chrysanthemum buds crude extract significantly reduced the intracellular ATP concentration of C. sakazakii cells, which is consistent with the changes of ATP concentration after olive oil polyphenol extract, Amaranthus tricolor crude extract, citral, and syringic acid acted on C. sakazakii cells
  • After treatments with 1 minimum inhibitory concentration of CBCE for 30 min at 25◦C, approximately 6.5 log CFU/mL of C. sakazakii strains were fully inactivated, which was better than the antibacterial activity of coenzyme Q0 reported by Guo D. et al who found that 1 MIC of coenzyme Q0 can significantly decrease but not completely inactivate the C. sakazakii strains on a stainless steel tube under the same treatment time and temperature
  • If only as a disinfectant, the safety of natural products and their effect on food sensory quality can be ignored; the dosage of CBCE needs to be optimized before application
  • We prepared the crude extracts of C. buds; CBCE should be purified in the following study in order to improve its antibacterial effect
  • The focus of research may be on the determination of antibacterial components, combination of natural antibacterial substances and electrolytic water, and development of natural preservatives

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