Antibacterial activity of some essential oil components against five foodborne pathogens

✍ Scribed by Kim, Jeongmok; Marshall, Maurice R.; Wei, Cheng-i

• Book ID: 111960038
• Publisher: American Chemical Society
• Year: 1995
• Tongue: English
• Weight: 717 KB
• Volume: 43
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00059a013

✦ Synopsis

Antibacterial activity of 11 essential oil constituents against Escherichia coli, E . coli 0157:H7, Salmonella typhimurium, Listeria monocytogenes, and Vibrio vulnificus was tested at 5, 10, 15, and 20% in 1% Tween 20 using a paper disk method. Eight constituents were then tested in liquid medium to determine minimum inhibitory and minimum bactericidal concentrations (MIC and MBC, respectively). V. vulnificus was most susceptible using disk assay. Carvacrol showed strong bactericidal activity against all tester strains, while limonene, nerolidol, and p-ionone were mostly inactive. Carvacrol was highly bactericidal against S. typhimurium and V. vulnificus in liquid medium (MBC 250 pglmL). Citral and perillaldehyde had MBCs of 100 and 250 pg/mL against V. vulnificus. Terpineol and linalool were least potent against tester strains, with MBCs of 1000 pgl mL. Citral, geraniol, and perillaldehyde at 500 pg/mL completely killed E . coli, E . coli 0157:H7, and S. typhimurium, while citronellal at 250 pg/mL killed V. vulnificus. Therefore, these compounds could serve as potential antibacterial agents to inhibit pathogen growth in food.