Antibacterial activity of some essential oil components against five foodborne pathogens
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ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTAntibacterial activity of some essential oil components against five foodborne pathogensJeongmok Kim, Maurice R. Marshall, and Cheng-i WeiCite this: J. Agric. Food Chem. 1995, 43, 11, 2839–2845Publication Date (Print):November 1, 1995Publication History Published online1 May 2002Published inissue 1 November 1995https://pubs.acs.org/doi/10.1021/jf00059a013https://doi.org/10.1021/jf00059a013research-articleACS PublicationsRequest reuse permissionsArticle Views5392Altmetric-Citations631LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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Essential oils are generally most effective, with some exceptions, against Gram-positive microorganisms.
“This could explain why EOs are generally most effective, with some exceptions [67], against Gram-positive microorganisms.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [67]
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“…geraniol 0.5 –3.0% w/v in dipping solution 5–30 in dipping solution S. typhimurium Carvacrol at 30 Al ml 1 killed all cells Carvacrol: ++ Citral and geraniol: + (Kim et al., 1995b) Asian sea bass, whole Thyme oil or oregano oil 0.05% v/v (sic) sealed in packaging with whole fish 0.5 Natural…”
InfluentialAntimicrobial agents from plants: Antibacterial activity of plant volatile oils
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“These compounds were strongly active despite their relatively low capacity to dissolve in water, which is in agreement with published data (Nadal et al. 1973; Suresh et al. 1992; Lattaoui & Tantaoui-Elaraki 1994; Mahmoud 1994; Meena & Sethi 1994; Shapiro et al. 1994; Belaiche et al. 1995; Jeongmok et al. 1995; Charai…”
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“In many cases the activity results from the complex interaction between the different classes of compounds such as phenols, aldehydes, ketones, alcohols, esters, ethers or hydrocarbons found in EOs [11,22,23].”
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“As a result, they get partitioned into the lipid bilayer of the cell membrane, rendering it more permeable, leading to leakage of vital cell contents (Burt, 2004; Juven et al., 1994; Kim et al., 1995).”
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“…these activities have long been suggested in humans and animals, but only in the last years has it been reported that some essential oils are capable of inhibiting foodborne bacteria and extending the shelf-life of processed food (Conner and Beuchat 1984; Kim et al. 1995; Smith-Palmer et al. 1998).”
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“Hydroxyl groups, such as those found in thymol, eugenol, terpineol and carvacrol, are highly reactive and form hydrogen bonds with active sites of target enzymes, inactivating them [32,34], and consequently, a dysfunction or rupture of the cell membrane.”
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“However, Kim et al. (1995) reported increased membrane permeability and leakage of cytoplasm by cinnamaldehyde, and it also interacts with enzymes located on the cell wall (Farag et al., 1989).”
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“Among the most studied are thymol from thyme and oregano; cinnamaldehyde from cinnamon; eugenol from clove, carvacrol from oregano and anethole from anise, whose antibacterial properties have been examined in several studies (Hammer et al., 1999; Bagamboula, 2004; Burt, 2004; Calsamiglia et al., 2007; Delaquis et al.,…”
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“Many herbs and plant extracts possess antimicrobial activities against a wide range of bacteria, yeasts and moulds (Kim et al. 1995; Aziz et al. 1998; Ultee et al. 1998; Friedman et al. 2002); thus they provide a potentially rich source of novel biocides and preservatives.”
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“This is not surprising since it is known that the wall of Gram-positive bacteria simply consists of several layers of peptidoglycan, while the wall of Gram-negative bacteria has an additional hydrophilic outer wall; for this reason EOs components, which are mainly hydrophobic, find it difficult to penetrate inside the…”
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“[57] with eight EOs constituents (citral, carvacrol, geraniol, terpineol, perillaldehyde, eugenol, linalool, and citronellal) against four Gram-negative bacteria (E.”
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“significant antimicrobial properties when tested separately (20, 22, 42).”
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“…et al. 1996), whereas other natural compounds such as carvacrol, cinnamic acid, diacetyl, eugenol and thymol have been shown to exhibit inhibitory activity against numerous food related bacteria (Kim et al. 1995; Kang and Fung 1999; Friedman et al. 2002; Roller and Seedhar 2002; Walsh et al. 2003).”
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Jaberian, H., Piri, K., & Nazarideljou, M. J. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.07.084 · Cited by 209 · see citing works
Venkatesan, R., & Rajeswari, N. (2016) · Polymers for Advanced Technologies · doi:10.1002/pat.3847 · Cited by 208 · see citing works
Nazer, A. I., Kobilinsky, A., Tholozan, J.-L., & Dubois‐Brissonnet, F. (2005) · Food Microbiology · doi:10.1016/j.fm.2004.10.003 · Cited by 204 · see citing works
Citrus essential oils and their influence on the anaerobic digestion process: An overview
Ruiz, B., & Ripoll, X. F. (2014) · Waste Management · doi:10.1016/j.wasman.2014.06.026 · Cited by 211 · see citing works
The effect of five common essential oil components on Listeria monocytogenes biofilms
Sandasi, M., Leonard, C. M., & Viljoen, A. M. (2008) · Food Control · doi:10.1016/j.foodcont.2007.11.006 · Cited by 204 · see citing works
Current and Potential Use of Citrus Essential Oils
Palazzolo, E., Armando Laudicina, V., & Antonietta Germanà, M. (2013) · Current Organic Chemistry · doi:10.2174/13852728113179990122 · Cited by 195 · see citing works
“typhimurium on fish cubes [49].”
Raybaudi‐Massilia, R. M., Mosqueda‐Melgar, J., & Martín‐Belloso, O. (2006) · Journal of Food Protection · doi:10.4315/0362-028x-69.7.1579 · Cited by 191 · see citing works
“Herbs and spices, widely used in the food industry as flavors and fragrances, have shown additional antimicrobial functions against foodborne pathogens (16, 21).”
BackgroundMethodInfluentialPrakash, B., Shukla, R., Singh, P., Kumar, A., Mishra, P. K., & Dubey, N. K. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.06.011 · Cited by 191 · see citing works
“Essential oils from aromatic and medicinal plants are potentially useful as antimicrobial agents and their uses as medicines have long been recognized (Kim et al., 1995).”
BackgroundBioactivity of Backhousia citriodora: Antibacterial and Antifungal Activity
Wilkinson, J., Hipwell, M., Ryan, T., & Cavanagh, H. M. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0258003 · Cited by 186 · see citing works
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“Juven et al., 1994; Kim et al., 1995 , or impairment Žof bacterial enzyme systems Wendakoon and Sak.aguchi, 1995 .”
Background
- Authors
- Kim, J., Marshall, M. R., & Wei, C.-I.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1995-11
- Volume
- 43
- Issue
- 11
- Pages
- 2839-2845
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1973605014
- Cited by
- 892
- References
- 0
- Citations by year
- 2026: 6 · 2025: 12 · 2024: 18 · 2023: 23 · 2022: 31 · 2021: 40 · 2020: 38 · 2019: 30 · 2018: 39 · 2017: 27 · 2016: 34 · 2015: 45 · 2014: 66 · 2013: 55 · 2012: 46
- FWCI
- 5.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Insect Pest Control Strategies
- Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
- Keywords
- essential oil constituents, antibacterial activity, foodborne pathogens, antimicrobial food preservatives, food safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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