Antibacterial activity of some
essential oil components against five food borne pathogens
By J. Kim, M.R. Marshall and Cheng I Wei as published in the
Journal of Agricultural and Food Chemistry, 1995.
Scientific research shows evidence of antibacterial activity of 11
essential oil constituents against Escherichia coli, E. coli,
Salmonella typhimurium, Listeria monocytogenes, and Vibrio
vulnificus was tested using a paper disk method. Eight
constituents were then tested in liquid to determine minimum
inhibitory and minimum bactericidal concentrations. V. vulnificus
was most susceptible using disk assay. Carvacrol, a property of
oregano oil, showed strong bactericidal activity against all
tester strains, while limonene, nerolidol, and beta -ionone were
mostly inactive. Carvacrol was highly bactericidal against S.
typhimurium and V. vulnificus in liquid medium. Citral and
perillaldehyde had MBCs of 100 and 250 mu g/mL against V.
vulnificus. Terpineol and linalool were least potent against
tester strains, with MBCs of 1000 mu g/mL. Citral, geraniol, and
perillaldehyde at 500 mu g/mL completely killed E. coli, E. coli,
and S. typhimurium, while citronellal at 250 mu g/mL killed V.
vulnificus. Therefore, these compounds could serve as potential
antibacterial agents to inhibit pathogen growth in food.
Descriptors: food contamination; antibacterial activity; essential
oils; Escherichia coli; Salmonella typhimurium; Listeria
monocytogenes; Vibrio vulnificus