%0 Journal Article
%T Antimicrobial Effects of Plant Compounds against Virulent <i>Escherichia coli</i> O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach
%A Javier R. Reyna-Granados
%A Lynn A. Joens
%A Bibiana Law
%A Mendel Friedman
%A Sadhana Ravishankar
%J Food and Nutrition Sciences
%P 392-405
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.124030
%X <span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;i&gt;</span></i></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">Escherichia coli</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> strains produce Shiga-toxins Stx-1 and Stx-2 that contribute to their
virulence. The objective was to evaluate antimicrobial activities of plant
essential oils (oregano, cinnamon, lemongrass), their active components (carvacrol,
cinnamaldehyde, citral) and plant-extracts (green tea polyphenols, apple skin,
black tea, decaffeinated black tea, grapeseed and pomace extracts) against </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">E. coli</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> O157:H7 strains containing </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">Stx</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span style=\"font-family:Verdana;\">-</span></i></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">1</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"> and </span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\">&lt;i&gt;</span></span></span><span style=\"font-family:Verdana;\"><span style=\"font-family:Verdana;\"><i><span
%K &lt
%K i&gt
%K E. coli&lt
%K /i&gt
%K O157:H7
%K Shiga Toxin Genes
%K Romaine Lettuce
%K Spinach
%K Inactivation
%K Essential Oils
%K Plant Extracts
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=108605