Researchers at Washington State University (WSU), examined the ability of diallyl sulphide to kill Campylobacter pathogen protected by biofilms. The compound was found to be 100 times more effective than popular antibiotics, and completely inactivating the bacterium cells within 5 hours compared to some antibiotics, like erythromycin and ciprofloxacin.
WSU researcher says that these findings could lead to the development of new treatments to combat the pathogen on the “major vehicle for Campylobacter” - poultry products.
Food additive potential
When Campylobacter
is protected by a biofilm, this bacterium is 1000 times more resistant to
antibiotics. But for the first time,
these studies show that this compound has an antimicrobial effect against Campylobacter biofilm. In
this way, the diallyl sulphide has the potential to be used as a food additive
and to extend the shelf life of poultry products; but more studies are needed
to validate and to extend the use of this compound to other foodborne pathogen,
such as E.coli 0157:H7 and Listeria monocytogenes.
Suitable antimicrobial agent
The WSU researchers found that diallyl sulphite easily
penetrated the protective biofilm and killed bacterial cells within 5 hours,
compared with 24 hours for
ciprofloxacin and erythromycin, as determined by the number of viable bacteria
recovered following treatment.
This is the first time
diallyl sulphide has been shown to have a significantly higher antimicrobial
effect against bacterial biofilms compared with commonly used antibiotics. For
this reasons diallyl sulphide may be a suitable antimicrobial agency and useful
as a natural food preservative.
Source: FoodQualitityNews
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