Akademik Veri Yönetim Sistemi
Acta Pharmaceutica Sciencia, cilt.60, sa.4, ss.423-436, 2022 (Scopus)
© 2022, Istanbul Medipol University. All rights reserved.Though there exist high food safety standards and legislations in developed countries, Campylobacter infections have remained a major public health problem. Campy-lobacter jejuni and Campylobacter coli are the principal causes of bacterial foodborne gastroenteritis in humans. Campylobacter infections are closely related to the consumption of contaminated chicken. Campylobacter species develop resistance to existing antibiotics thanks to the genomic plasticity. There is therefore a higher need to develop effective approaches for bacterial control in modern food industry and clinical settings. Presented study has evaluated the anti-campylobacter activity and antioxidant capacity of eugenol, the primary phenolic component of clove oil. Two C. jejuni strains (ATCC 33560 and one chicken isolate) and two C. coli strains (NCTC 12525 and one chicken isolate) were used in the study. The anti-campylobacter activity of eugenol was analyzed by microbroth dilution method. Minimum inhibitory and minimum bactericidal concentration (MIC and MBC) were in the range of 0.64-1.28 mg mL-1. Besides, our MTT assay findings showed that eugenol has strong scavenging ability. These outcomes have supported both the anti-campylobacter and antioxidant activity of eugenol. Eugenol is generally recognized as safe and is a promising antimi-crobial compound against the genus Campylobacter.