Radiosensitization of Escherichia coli and Salmonella typhi in presence of active compounds

Monique Lacroix (1) , F. Chiasson (1) , J. Borsa (2) , B. Ouattara (1)

1 CIC - Canadian Irradiation Center
2 MDS Nordion [Ottawa, Canada]

The radiosensitization of Escherichia coli and Salmonella typhi in ground beef was evaluated in the presence of 18 active compounds. Medium fat ground beef (23% fat) was inoculated with E. coli or S. typhi and each active compound was added separately at various concentrations. For E. coli, the most efficient compounds were trans-cinnamaldehyde, thymol and thyme. For S. typhi, the most efficient compounds was trans-cinnamaldehyde, carvacrol and thymol. The addition of tetrasodium pyrophosphate, carvacrol and ascorbic acid had no effect on the irradiation sensitivity of E. coli. For S. typhi, only ascorbic acid had no effect.

Mots clés: Radiosensitization; Active compounds; Microbiology; Ground beef

Domaines: Maladies infectieuses

Monique Lacroix, F. Chiasson, J. Borsa, B. Ouattara. Radiosensitization of Escherichia coli and Salmonella typhi in presence of active compounds. Radiation Physics and Chemistry, 2004, 71 (1-2), pp.65-68. ⟨10.1016/j.radphyschem.2004.04.060⟩. ⟨pasteur-00820048⟩