Antibacterial Activities of Plant Essential Oils and Their Components against Escherichia coli O157:H7 and Salmonella enterica in Apple Juice

Abstract

We evaluated 17 plant essential oils and nine oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA(50)). The 10 compounds most active against E. coli (60 min BA(50) range in clear juice, 0.018-0.093%) were carvacrol, oregano oil, geraniol, eugenol, cinnamon leaf oil, citral, clove bud oil, lemongrass oil, cinnamon bark oil, and lemon oil. The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa oil, carvacrol, oregano oil, terpeineol, geraniol, lemon oil, citral, lemongrass oil, cinnamon leaf oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results are related to the composition of the oils. These studies provide information about new ways to protect apple juice and other foods against human pathogens.

The Investigation of Phytochemical Contains, Antioxidant and Antimicrobial Activities of Malus floribunda Siebold ex Van Houtte From Eastern Turkey

“…3 Seventeen herbal essential oils were used against to E. coli, S. enterica and apple juice was found most active compound. 22 M. domestica has been found to inhibit the growth of E. coli, B. cereus and S. aureus too much. 23 M. halliana was found to be effective particularly on B. subtilus and E. coli.…”

Emerging Preservation Methods for Fruit Juices and Beverages

“…Cinnamon as an antimicrobial agent has been used in apple juice (Yuste and Fung 2004;Friedman et al 2004), apple cider (Ceylan et al 2004) and fresh-cut apple slices (Muthuswamy et al 2008). Ground cinnamon (0.3%) could inhibit the growth of Staphylococcus aureus, Y. enterocolitica and Salmonella typhimurium in apple juice (Yuste and Fung 2004), whereas oils of cinnamon leaf or bark inactivated Salmonella enterica and E. coli O157:H7 in apple juice (Friedman et al2004).…”

Antimicrobial activities of essential oils from Southern Africa against selected bacterial and fungal organisms

“…Therefore it is important to verify the potential toxic effect of this oil before advising its use by human. Friedman et al (2004) studied the antibacterial activities of M. officinalis essential oil and found that it was not effective against E. coli in juice. In the contrary, Mimica-Dukic et al (2004) indicated that the most effective antibacterial activity of M. officinalis essential oil was expressed on a multiresistant strain of Shigella sonei and a significant rate of antifungal activity was exhibited on Trichophyton species.…”