Activité Acaricide Des Huiles Essentielles Du Mentha Pulegium, Origanum Compactum Et Thymus Capitatus Sur L’acarien Phytophage Tetranychus Urticae Koch (Acari : Tetranychidae)

The use of botanical acaricides extracted from plants as an alternative to replace the chemical acaricides is an interesting and efficient option to control pests and ameliorate their toxic effects to humans and the environment. The aim of this work was to evaluate the contact toxicity of Pennyroyal mint (Mentha pulegium), oregano (Origanum compactum) and thyme (Thymus capitatus) essential oils against adults, larvae and eggs of two-spotted spider mite Tetranychus urticae Koch (Tetranychidae). The chemical composition of these three plant essential oils was also characterized. Laboratory tests were conducted to determine the acaricidal effect of plant essential oils at several doses in geometric progression. The consequences of treatments on mortality were measured in relationships with concentrations of essential oils. On the other hand, the major constituents of the three essential oils were identified by gas chromatography-mass spectrometer (GC-MS) techniques. GCMS analyses proved that the major compound present in the essential oils of thyme and oregano is carvacrol (55.59 and 55.28% respectively) while the main component of pennyroyal mint essential oil is pulegone (67,63%). Laboratory bioassay results indicated that essential oils of thyme and pennyroyal mint caused the most important acaricidal effects in comparison with the essential oil of oregano. At a concentration of 1%, thyme and pennyroyal eradicate all adults of the mite while oregano causes a mortality of 84.99%. On larvae, the mortality rate of thyme, pennyroyal and oregano is 97.7; 89.47 and 57.89% respectively. The results of the present study concluded that plant essential oils could be useful in promoting research aiming at the development of new agent for pest control from the plants with medicinal values

Research and Toxinogenic Characterization of Penicillium Contaminating Goat's Traditional Dairy Products in Northern Morocco

The goat rearing in northern Morocco had known a very important evolution with the introduction of European breeds of goats more productive of milk compared to local breeds. Moulds are common contaminants in many traditional dairy products. Some species are responsible for significant economic losses and major public health problems by producing toxic metabolites like mycotoxins. This work aims to isolate, identify and characterize the mycotoxin-producing species of Penicillium from milk and traditional cheese (Jben) in the different northern region of Morocco, based on microbiological analysis and in vitro identification of Penicillium toxinogenic by fluorescence detection and HPLC analysis. Our microbiological analysis clearly show that the fungal flora is highly developed in goat's milk and Jben: 85 mould and yeast isolates from 57 samples collected. The rate of fungal flora (mould and yeast species) is high, it is around 2,6 104 CFU/ml in milk and 5,90 104 CFU/g in Jben. Penicillium isolates were purified and identified according to macroscopic and microscopic criteria. The proportion of Penicillium (61,53 %) in milk is more than Jben (16,94 %). The most important Penicillium species in two dairy products are P.italicum (23,1% in milk against 5,1 % in Jben), P. cyclopium (7,7 % in milk against 5,1% in cheese), and P. expansum (7,7% in milk against 3,4 % in cheese). According to in vitro identification of Penicillium toxinogenic by fluorescence detection, the majority of Penicillium isolates were able to produce mycotoxin type Citrinin and Ochratoxin A. The capacity of mycotoxin production by the identified strains was confirmed by High-Performance Liquid Chromatography Analysis. The patulin was produced by all Penicillium isolates, while the citrinin was produced by P. nalgiovense, P. simplicissimum, and P. dipodomyis. Unlike the ochratoxin A was produced by all isolates, except the P. nalgiovense and P. dipodomyis. The presence of toxicogenic Penicillium species in Moroccan traditional goat's dairy products suggeststhat contaminated products according to processing conditions and after storage traditionally could be a risk to the health and safety of consumers. The awareness-raising measures, the professional guidance on the concept of hygienic quality and the tendency to semi-industrial production remain worksites to work more efficiently by the state