Food Borne Pathogen Project

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Food Borne Pathogen Project

• Tufts Cummings School of Veterinary Medicine
• Biomedical Sciences laboratory summer student

Marcella Corcoran
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Terpenes

• Organic sources - plants
• Oregano, thyme, citron
• Essential oils
• High antimicrobial properties
• YP-encapsulation

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ANTIMICROBIAL SCREENING UPDATE
Food-Borne Pathogens
Oral Pathogens
Wound Pathogens
Primary Screening
31 YP-Terpenes Growth Inhibitory MIC
Choose up to 7 most active YP-terpene formulations
Secondary Screening
Cidal MIC
Lead YP-Terpene Formulations
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Pathogens screened

• Salmonella typhi
• Salmonella enteritidis
• Bacillus cereus
• Listeria monocytogenes
• Yersinia enterocolitica
• Salmonella typhimurium
• Campylobacter jejuni
• Escherichia coli O157

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Salmonella enteritidis
Amount of Kill 99.9 99.0 95.0 90.0
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Meat Project

• Meat chunks dipped into bacteria
• Grown overnight
• Exposed to terpene
• Grown overnight and meat removed
• Final optical density for effectiveness