Antibacterial effect of various essential oils against pathogens and spoilage microorganisms in fresh produce

Journal of Food Safety

Volumn 35, Issue 2, 2015, Pages 206-219

  Hyun, Jeong Eun ^a   Bae, Young Min ^a   Song, Hana ^a   Yoon, Jae Hyun ^a   Lee, Sun Young ^a  

^a Chung Ang University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; LACTUCA; MELALEUCA ALTERNIFOLIA; ORIGANUM; PSEUDOMONAS AERUGINOSA; RAPHANUS SATIVUS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 84928190993     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/jfs.12162     Document Type: Article

References (58)

1. Akgül, A. and Kivanc, M. 1988. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi. Int. J. Food Microbiol. 6, 263-268.
2. Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. 2008. Biological effects of essential oils. Food Chem. Toxicol. 46, 446-475.
3. Beuchat, L.R. 1976. Sensitivity of Vibrio parahaemolyticus to spices and organic acids. J. Food Sci. 41, 899-902.
4. Beuchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 59, 204-216.
5. Beuchat, L.R. 2008. Surface decontamination of fruits and vegetables eaten raw. World Health Organization, Food Safety Unit. WHO/FSF/FOS/98.2. http://apps.who.int/iris/bitstream/10665/64435/1/WHO_FSF_FOS_98.2.pdf?ua=1 (accessed March 2008).
6. Beuchat, L.R., Nail, B.U., Adler, B.B. and Clavero, M.R.S. 1998. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes and lettuce. J. Food Prot. 61, 1305-1311.
7. Bouhdid, S., Abrini, J., Zhiri, A., Espuny, M.J. and Manresa, A. 2009. Investigation of functional and morphological changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Origanum compactum essential oil. J. Appl. Microbiol. 106, 1558-1568.
8. Burt, S. 2004. Essential oils - their antibacterial properties and potential applications in food. Int. J. Food Microbiol. 94, 223-253.
9. Ceylan, E. and Fung, D.Y.C. 2004. Antimicrobial activity of spices. J. Rapid Methods Autom. Microbiol. 12, 1-55.
10. Corbo, M.R., Speranza, B., Filippone, A., Granatiero, S., Conte, A., Sinigaglia, M. and Del Nobile, M.A. 2008. Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. Int. J. Food Microbiol. 127, 261-267.
11. Cosentino, S., Tuberoso, C.I.G., Pisano, B., Satta, M., Mascia, V., Arzedi, E. and Palmas, F. 1999. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Lett. Appl. Microbiol. 29, 130-135.
12. Davidson, P.M. 1993. Antimicrobials in foods. In Parabens and Phenolic Compounds (P.M. Davidson and A.L. Branen, eds.) pp. 263-305, Marcel Dekker Press, New York.
13. Davidson, P.M. 1997. Chemical preservatives and natural antimicrobial compounds. In Food Microbiology: Fundamentals and Frontiers (M.P. Doyle, L.R. Beuchat and T.J. Montville, eds.) pp. 520-556, ASM Press, Washington.
14. Denyer, S.P. and Hugo, W.B. 1991b. Mechanisms of antibacterial action - a summary. In Mechanisms of Action of Chemical Biocides (S.P. Denyer and W.B. Hugo, eds.) pp. 331-334, Blackwell Press, Oxford, U.K.
15. Dorman, H.J. and Deans, S.G. 2000. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88, 308-316.
16. Doyle, M.P. 1990. Fruit and vegetable safety-microbiological considerations. HortScience 25, 1478-1481.
17. Farag, R.S., Daw, Z.Y., Hewedi, F.M. and El-Baroty, G.S.A. 1989. Antimicrobial activity of some Egyptian spice essential oils. J. Food Prot. 52, 665-667.
18. Gilles, M., Zhao, J., An, M. and Agboola, S. 2010. Chemical composition and antimicrobial properties of essential oils of three Australian eucalyptus species. Food Chem. 119, 731-737.
19. Gutiérrez-Larraínzar, M., Rúa, J., Caro, I., de Castro, C., de Arriaga, D., García-Armesto, M.R. and Del Valle, P. 2011. Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria. Food Control 26, 555-563.
20. Gutierrez, J., Rodriguez, G., Barry-Ryan, C. and Bourke, P. 2008. Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening. J. Food Prot. 71, 1846-1854.
21. Gutierrez, J., Bourke, P., Lonchamp, J. and Barry-Ryan, C. 2009. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Innov. Food Sci. Emerg. Technol. 10, 195-202.
22. Gündüz, G.T., Gönül, S.A. and Karapinar, M. 2010. Efficacy of oregano oil in the inactivation of Salmonella Typhimurium on lettuce. Food Control 21, 513-517.
23. Hili, P., Evans, C.S. and Veness, R.G. 1997. Antimicrobial action of essential oils: The effect of dimethylsulfoxide on the activity of cinnamon oil. Lett. Appl. Microbiol. 24, 269-275.
24. Holley, R.A. and Patel, D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22, 273-292.
25. Ji, L.L., Luo, Y.M. and Yan, G.L. 2007. Studies on the antimicrobial activities of extracts from Eupatorium lindleyanum DC against food spoilage and food-borne pathogens. Food Control 19, 995-1001.
26. Johannessen, G.S., Loncarevic, S. and Kruse, H. 2002. Bacteriological analysis of fresh produce in Norway. Int. J. Food Microbiol. 77, 199-204.
27. Kondo, N., Murata, M. and Isshiki, K. 2006. Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce. J. Food Prot. 69, 323-329.
28. Lambert, R.J.W., Skandamis, P.N., Coote, P.J. and Nychas, G.-J.E. 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.
29. Leuschner, R.G.K. and Lelsch, V. 2003. Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. Int. J. Food Sci. Nutr. 54, 127-133.
30. Lis-Balchin, M. and Deans, S.G. 1997. Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Bacteriol. 82, 759-762.
31. Nelson, R.R.S. 1997. In-vitro activities of five plant essential oils against methicillin-resistant Staphylococcus aureus and vancomycin-resistant Enterococcus faecium. J. Antimicrob. Chemother. 40, 305-306.
32. Nevas, M., Korhonen, A.R., Lindstrom, M., Turkki, P. and Korkeala, H. 2004. Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria. J. Food Prot. 67, 199-202.
33. Nguyen-The, C. and Carlin, F. 1994. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. Nutr. 34, 371-401.
34. Ouattara, B., Simard, R.E., Holley, R.A., Piette, G.J. and Bégin, A. 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int. J. Food Microbiol. 37, 155-162.
35. Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. 2007. 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.
36. Pandit, V.A. and Shelef, L.A. 1994. Sensitivity of Listeria monocytogenes to rosemary Rosmarinus officinalis L. Food Microbiol. 11, 57-63.
37. Panizzi, L., Flamini, G., Cioni, P.L. and Morelli, I. 1993. Composition and antimicrobial activity of essential oils of four Mediterranean Lamiaceae. J. Ethnopharmacol. 39, 167-170.
38. Parish, M.E., Beuchat, L.R., Suslow, T.V., Harris, L.J., Garrett, E.H. and Farber, J.N. 2003. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Compr. Rev. Food Sci. Food Saf. 2, 161-173.
39. Pintore, G., Usai, M., Bradesi, P., Juliano, C., Boatto, G., Tomi, F., Chessa, M., Cerri, R. and Casanova, J. 2002. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from sardinia and corsica. Flavour Fragr. J. 17, 15-19.
40. Piskernik, S., Klancnik, A., Tandrup, R.C., Brondsted, L. and Somle-Mozina, D. 2011. Reduction of Campylobacter jejuni by natural antimicrobials in chicken meat related conditions. Food Control 22, 718-724.
41. Rodgers, S.L., Cash, J.N., Siddiq, M. and Ryser, E.T. 2004. A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. J. Food Prot. 67, 721-731.
42. Rojas-Grau, M.A., Soliva-Fortuny, R. and Martín-Belloso, O. 2009. Edible coatings to incorporate active ingredients to fresh cut fruits. Trends Food Sci. Technol. 20, 438-447.
43. Rota, M.C., Herrera, A., Martinez, R.M., Sotomayor, J.A. and Jordan, M.J. 2008. Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control 19, 681-687.
44. Ruiz-Cruz, S., Luo, Y., Gonzalez, R.J., Tao, Y. and González-Aguilar, G.A. 2006. Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality. J. Sci. Food Agric. 86, 1887-1893.
45. Santos, M.I., Cavaco, A., Gouveia, J., Novais, M.R., Nogueira, P.J., Pedroso, L. and Ferreira, M.A.S.S. 2012. Evaluation of minimally processed salads commercialized in Portugal. Food Control 23, 275-281.
46. Schlech, W.F., Lavigne, P.M., Bortolussi, R.A., Allen, A.C., Haldane, E.V., Wort, A.J., Hightower, A.W., Johnson, S.E., King, S.H., Nicholls, E.S., etal. 1983. Epidemic listeriosis - evidence for transmission by food. N. Engl. J. Med. 308, 203-206.
47. Shelef, L.A. 1984. Antimicrobial effects of spices. J. Food Saf. 6, 29-44.
48. Sikkema, L., De Bont, J.A.M. and Poolman, B. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiol. Rev. 59, 201-222.
49. Singh, S., Singh, R.K., Bhunia, A.K. and Stroshine, R.L. 2002b. Efficacy of chlorine dioxide, ozone and thyme essential oil of a sequential washing in killing E.coli O157:H7 on lettuce and baby carrots. LWT - Food Sci. Technol. 35, 720-729.
50. Smith-Palmer, A., Stewart, J. and Fyfe, L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett. Appl. Microbiol. 26, 118-122.
51. Takeuchi, K. and Frank, J.F. 2000. Penetration of Escherichia coli O157:H7 into lettuce tissues as affected by inoculum size and temperature and the effect of chlorine treatment on cell viability. J. Food Prot. 63, 434-440.
52. Tserennadmid, R., Takó, M., Galgóczy, L., Papp, T., Pesti, M., Vágvölgyi, C., Almássy, K. and Krisch, J. 2011. Anti yeast activities of some essential oils in growth medium, fruit juices and milk. Int. J. Food Microbiol. 144, 480-486.
53. Tyagi, A.K. and Malik, A. 2011. Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganisms. Food Control 22, 1707-1714.
54. Ultee, A., Kets, E.P. and Smid, E.J. 1999. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 65, 4606-4610.
55. Uyttendaele, M., Neyts, K., Vanderswalmen, H., Notebaert, E. and Debevere, J. 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.
56. Wan, J., Wilcock, A. and Coventry, M.J. 1998. The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J. Appl. Microbiol. 84, 152-158.
57. Wilkinson, J.M., Hipwell, M., Ryan, T. and Cacanagh, H.A. 2003. Bioactivity of Backhousia citriodora: Antibacterial and antifungal activity. J. Agric. Food Chem. 51, 76-81.
58. Xu, W., Qu, W., Huang, K., Guo, F., Yang, J., Zhao, H. and Luo, Y. 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.