Ciprofloxacin-sensitive and ciprofloxacin-resistant Campylobacter jejuni are equally susceptible to natural orange oil-based antimicrobials |
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| Authors: | R Nannapaneni V I Chalova R Story K C Wiggins P G Crandall S C Ricke |
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| Institution: | 1. Center for Food Safety-IFSE , University of Arkansas , Fayetteville, Arkansas, USA;2. Department of Food Science, Nutrition and Health Promotion , Mississippi State University , Mississippi State, Mississippi, USA;3. Department of Poultry Science , University of Arkansas , Fayetteville, Arkansas, USA;4. Center for Food Safety-IFSE , University of Arkansas , Fayetteville, Arkansas, USA;5. Whitbeck Laboratories, Inc. , Springdale, Arkansas, USA |
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| Abstract: | A total of 10 ciprofloxacin-sensitive (ciprofloxacin minimum inhibitory concentration, MIC < 0.5 μ g/ml) and 10 ciprofloxacin-resistant (MIC 16 to 32 μ g/ml) presumptive C. jejuni were further characterized and evaluated for their inhibition by natural orange oil fractions. Partial species identification was performed by using a hippuricase gene-based polymerase chain reaction (PCR) assay. One of the isolates appeared to be atypical and failed to hydrolyze hippurate. Of the ciprofloxacin-resistant C. jejuni isolates tested, six were found to have their quinolone resistance determined by a C → T mutation in codon 86 of gyrA. Both groups of ciprofloxacin-sensitive and –resistant C. jejuni isolates were most susceptible to cold-pressed terpeneless Valencia orange oil (C4) which yielded inhibition zones from 44.0 ± 1.4 to 80 ± 0.0 mm. Less inhibitory responses were recorded for 5-fold concentrated Valencia orange oil (C3) and distilled d-limonene (C7) which exerted similar effects on both ciprofloxacin-sensitive and –resistant C. jejuni isolates. In general, ciprofloxacin-resistant and –sensitive C. jejuni isolates were equally susceptible to the respective orange oil fractions. |
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| Keywords: | Campylobacter ciprofloxacin resistance natural antimicrobials orange oil fractions |
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