Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening

Journal of Food Protection

Volumn 71, Issue 9, 2008, Pages 1846-1854

  Gutierrez, Jorge ^a   Rodriguez, Gabriel ^a   Barry Ryan, Catherine ^a   Bourke, Paula ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CARUM CARVI; CITRUS LIMON; DAUCUS CAROTA; ENTEROBACTER; ENTEROBACTER AEROGENES; ESCHERICHIA COLI; FOENICULUM VULGARE; LACTOBACILLUS; LACTUCA; LISTERIA; LISTERIA MONOCYTOGENES; MYRISTICA FRAGRANS; NEGIBACTERIA; OCIMUM; ORIGANUM; PETROSELINUM CRISPUM; POSIBACTERIA; PSEUDOMONAS; ROSMARINUS OFFICINALIS; SALMONELLA; STAPHYLOCOCCUS AUREUS; THYMUS VULGARIS;

EID: 51949112128     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.9.1846     Document Type: Article

References (35)

1. Alzamora, S. M., A. López-Malo, and M. S. Tapia de Daza. 2000. Overview, p. 1-9. In Minimally processed fruits and vegetables: fundamental aspects and applications. Aspen Publishers, Inc., Gaithersburg, Md.
2. Bezic, N., M. Skocibusic, V. Dunkic, and A. Radonic. 2003. Composition and antimicrobial activity of Achillea clavennae L. essential oil. Phytother. Res. 17:1037-1040.
3. Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 94:223-253.
4. Dorman, H. J. D., and S. G. Deans. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88:308-316.
5. Dufour, M., R. S. Simmonds, and P. J. Bremer. 2003. Development of a method to quantify in vitro the synergistic activity of "natural" antimicrobials. Int. J. Food Microbiol. 85:249-258.
6. Elgayyar, M., F. A. Draughon, D. A. Golden, and J. R. Mount. 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J. Food Prot. 64:1019-1024.
7. Gandhi, M., and M. L. Chikindas. 2007. Listeria: a foodborne pathogen that knows how to survive. Int. J. Food Microbiol. 113:1-15.
8. Gleeson, E., and D. O. Beirne. 2005. Effects of process severity on survival and growth of Escherichia coli and Listeria innocua on minimally processed vegetables. Food Control 16:677-685
9. Hammer, K. A., C. E Carson, and T. V. Riley. 1999. Antimicrobial activity of essential oils and other plant extracts. J. Appl. Microbiol. 86:985-990.
10. Holley, R. A., and D. Patel. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22:273-292.
11. Iacobellis, N. S., P. Lo Cantore, F. Capasso, and F. Senatore. 2005. Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils. J. Agric. Food Chem. 53:57-61.
12. Lambert, R. J. W., P. N. Skandamis, P. Coote, and G. J. E. Nychas. 2001. A study of the minimum inhibitory concentration and mode of action of Oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 91:453-462.
13. Lee, N. Y., C. Jo, D. H. Shin, W. G. Kim, and M. W. Byun. 2006. Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables. Food Microbiol. 23:649-656.
14. Lis-Balchin, M., and S. G. Deans. 1997. Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Microbiol. 82:759-762.
15. Longaray Delamare, A. P., I. T. Moschen-Pistorello, L. Artico, L. Atti-Serafini, and S. Echeverrigaray. 2005. Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chem. 100:603-608.
16. López, P., C. Sánchez, R. Batlle, and C. Nerín. 2005. Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains. J. Agric. Food Chem. 53:6939-6946.
17. Mah, T-F. C., and G. A. O'Toole. 2001. Mechanisms of biofilm resistance to antimicrobial agents. Trends Microbiol. 9:34-39.
18. Mann, C. M., S. D. Cox, and J. L. Markham. 2000. The outer membrane of Pseudomonas aeruginosa NCTC 6749 contributes to its tolerance to the essential oil of Melaleuca alternifolia (tea tree oil). Lett. Appl. Microbiol. 30:294-297.
19. Marino, M., C. Bersani, and G. Comi. 2001. Impedance measurement to study antimicrobial activity of essential oils from Lamiaceae and Compositae. Int. J. Food Microbiol. 67:187-195.
20. Matasyoh, J. C., J. J. Kiplimo, N. M. Karubiu, and T. P. Hailstorks. 2007. Chemical composition and antimicrobial activity of essential oil of Tarchonanthus camphorates. Food Chem. 101:1183-1187.
21. Mimica-Dukic, N., B. Bozin, M. Sokovic, and N. Simin. 2004. Antimicrobial and antioxidant activities of Melissa officinalis L. (Lamiaceae) essential oil. J. Agric. Food Chem. 52:2485-2489.
22. Moreira, M. R., A. G. Ponce, C. E. Del Valle, and S. I. Roura. 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogen. LWT Food Sci. Technol. 38:565-570.
23. Naigre, R., P. Kalck, C. Roques, I. Roux, and G. Michel. 1996. Comparison of antimicrobial properties of monoterpenes and their carbonylated products. Planta Med. 62:275-277.
24. Oussalah, M., S. Caillet, L. Saucier, and M. Lacroix. 2006. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18:414-420.
25. Ozcan, M. M., O. Sagdic, and G. Ozkan. 2006. Inhibitory effects of spice essential oils on the growth of Bacillus species. J. Med. Food 9:418-421.
26. Pelczar, M. J., E. C. S. Chan, and N. R. Krieg. 1988. Control of microorganisms, the control of microorganisms by physical agents, p. 469-509. In Microbiology. McGraw-Hill International, New York.
27. Ponce, A. G., R. Fritz, C. Del Valle, and S. I. Roura. 2003. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. LWT Food Sci. Technol. 36:679-684.
28. Ragaert, P., F. Devlieghere, and J. Debevere. 2007. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biol. Technol. 44:185-194.
29. Schelz, A., J. Molnar, and J. Hohmann. 2006. Antimicrobial and antiplasmid activities of essential oils. Fitoterapia 77:279-285.
30. Smith-Palmer, A., J. Stewart, and L. Fyfe. 1997. Antimicrobial properties of plant essential oils and essences against five important foodborne pathogens. Lett. Appl. Microbiol. 26:118-122.
31. Ultee, A., M. H. J. Bennink, and R. Moezelaar. 2002. The phenolic hydroxyl group of carvacrol is essential for action against the foodborne pathogen Bacillus cereus. Appl. Environ. Microbiol. 68:1561-1568.
32. Uyttendaele, M., K. Neyts, H. Vanderswalmen, E. Notebaert, and J. Debevere. 2004. Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution. Int. J. Food Microbiol. 90:263-271.
33. Valero, M., and M. J. Giner. 2006. Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 and the sensory qualities of carrot broth. Int. J. Food Microbiol. 106:90-94.
34. Wong, P. Y. Y., and D. D. Kitts. 2006. Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chem. 97:505-515.
35. Xu, W., W. Qu, K. Huang, F. Guo, J. Yang, H. Zhao, and Y. Luo. 2007. Antibacterial effect of grapefruit seed extract on food-borne pathogens and its application in the preservation of minimally processed vegetables. Postharvest Biol. Technol. 45:126-133.