{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T23:10:02Z","timestamp":1787008202799,"version":"build-2736575974"},"reference-count":41,"publisher":"SAGE Publications","issue":"11","license":[{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2022,11]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Shigella sonnei<\/jats:italic>\n                    is a species of\n                    <jats:italic toggle=\"yes\">Shigella<\/jats:italic>\n                    , and the infection rate of\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    is increasing year by year. Eugenol is an active ingredient in clove essential oil and is a generally recognized as safe (GRAS)-certified food ingredient. The mechanism of inhibition of\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    by eugenol has been investigated in this study. The minimum inhibitory concentration of eugenol against both\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    ATCC 25931 and\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    CMCC 51592 was 0.5\u2009mg\/mL and minimum bactericidal concentration (MBC) for both strains was 0.8\u2009mg\/mL. The inhibition effect of eugenol against\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    was due to increased levels of reactive oxygen species in cells, changed cell membrane permeability, and induced cell membrane dysfunction, for instance, cell membrane hyperpolarization and intracellular ATP concentration drops. The results of confocal laser scanning microscope and field emission scanning electron microscopy showed that eugenol leads to decreased cell membrane integrity, resulting in changed cell morphology. Moreover, eugenol inactivated\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    in Luria-Bertani (LB) broth and lettuce juice. These results indicated that eugenol could inactivate\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    and has the potential to control\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    in the food industry.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2022.0046","type":"journal-article","created":{"date-parts":[[2022,11,11]],"date-time":"2022-11-11T11:02:08Z","timestamp":1668164528000},"page":"779-786","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":23,"title":["Antibacterial Mechanism of Eugenol Against\n                    <i>Shigella sonnei<\/i>\n                    and Its Antibacterial Application in Lettuce Juice"],"prefix":"10.1177","volume":"19","author":[{"given":"Ruiying","family":"Su","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangyang","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxiao","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luyi","family":"Song","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangjun","family":"Zhan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Du","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yutang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunhe","family":"Chang","sequence":"additional","affiliation":[{"name":"Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3950-4268","authenticated-orcid":false,"given":"Chao","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2022,11,10]]},"reference":[{"key":"e_1_3_4_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2020.103500"},{"key":"e_1_3_4_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0740-0020(03)00046-7"},{"key":"e_1_3_4_4_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268818001620"},{"key":"e_1_3_4_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107507"},{"key":"e_1_3_4_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108282"},{"key":"e_1_3_4_7_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0252222"},{"key":"e_1_3_4_8_1","volume-title":"Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically","author":"[CLSI] Clinical and Laboratory Standards Institute","year":"2018","unstructured":"[CLSI] Clinical and Laboratory Standards Institute. 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