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Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens
Abstract
The antimicrobial properties of 21 plant essential oils and two essences were investigated against five important food-borne pathogens, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The oils of bay, cinnamon, clove and thyme were the most inhibitory, each having a bacteriostatic concentration of 0.075% or less against all five pathogens. In general, Gram-positive bacteria were more sensitive to inhibition by plant essential oils than the Gram-negative bacteria. Campylobacter jejuni was the most resistant of the bacteria investigated to plant essential oils, with only the oils of bay and thyme having a bacteriocidal concentration of less than 1%. At 35 degrees C, L. monocytogenes was extremely sensitive to the oil of nutmeg. A concentration of less than 0.01% was bacteriostatic and 0.05% was bacteriocidal, but when the temperature was reduced to 4 degrees, the bacteriostatic concentration was increased to 0.5% and the bacteriocidal concentration to greater than 1%.
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Cited by
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Antimicrobial agents from plants: Antibacterial activity of plant volatile oils
Dorman, H. J. D., & Deans, S. G. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.00969.x · Cited by 4,334
Antimicrobial activity of essential oils and other plant extracts
Hammer, K. A., Carson, C. F., & Riley, T. V. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00780.x · Cited by 2,560
Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
Essential oils as antimicrobials in food systems – A review
Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015) · Food Control · doi:10.1016/j.foodcont.2014.12.040 · Cited by 1,140
Metadata
- Authors
- Smith-Palmer, Stewart, & Fyfe
- Venue
- Letters in Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 1998-02
- Volume
- 26
- Issue
- 2
- Pages
- 118-122
- ISSN
- 0266-8254 (ISSN-L)
- 1365-2673
- OpenAlex
- W2157921582
- Cited by
- 1,033
- References
- 0
- FWCI
- 16.76
- Type
- journal article
- Language
- en
- Open access
- closed
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- Smith-Palmer, Stewart, & Fyfe. (1998). Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbiology. https://doi.org/10.1046/j.1472-765x.1998.00303.x
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