Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7
Abstract
AIMS: To quantify the antibacterial properties of five essential oils (EO) on a non-toxigenic strain of Escherichia coli O157:H7 in the presence and absence of a stabilizer and an emulsifier and at three different temperatures. METHODS AND RESULTS: Five EOs known to exhibit antibacterial properties were screened by disc diffusion assay and the most active were selected for further study in microdilution colorimetric assays. Oregano (Origanum vulgare) and thyme (Thymus vulgaris; light and red varieties) EO had the strongest bacteriostatic and bactericidal properties, followed by bay (Pimenta racemosa) and clove bud (Eugenia caryophyllata synonym: Syzygium aromaticum) EO. Oregano oil was colicidal at 625 microl l(-1) at 10, 20 and 37 degrees C. The addition of 0.05% (w/v) agar as stabilizer reinforced the antibacterial properties, particularly at 10 degrees C, whereas 0.25% (w/v) lecithin reduced antibacterial activity. Scanning electron micrographs showed extensive morphological changes to treated cells. CONCLUSIONS: Oregano and thyme EO possess significant in vitro colicidal and colistatic properties, which are exhibited in a broad temperature range and substantially improved by the addition of agar as stabilizer. Bay and clove bud EO are less active. Lecithin diminished antibacterial properties. The bactericidal concentration of oregano EO irreversibly damaged E. coli O157:H7 cells within 1 min. SIGNIFICANCE AND IMPACT OF THE STUDY: Oregano and light thyme EO, particularly when enhanced by agar stabilizer, may be effective in reducing the number or preventing the growth of E. coli O157:H7 in foods.
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Essential oils contain a wide variety of secondary metabolites capable of inhibiting or slowing the growth of bacteria, yeasts and moulds.
“EOs contain a wide series of secondary metabolites that can inhibit or slow the growth of bacteria, yeasts and moulds [3,4,5].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [4]
Sustained loss of ions or metabolites due to exposure to an essential oil can compromise microbial metabolism and lead to cell death.
“Furthermore, the sustained loss of ions or metabolites due to exposure to an EO can compromise the microbial metabolism and lead to cell death [4,57].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [4]
Essential oils are less able to affect the cell growth of Gram-negative bacteria than Gram-positive bacteria.
“thus, EOs are less able to affect the cell growth of the Gram-negative bacteria [4].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [4]
Treating E. coli O157:H7 with oregano essential oil, which is rich in thymol and carvacrol, resulted in the collapse of cells after the loss of their contents.
“Observations made by electron microscopy showed that treating E. coli O157:H7 with oregano EO, which is rich in thymol and carvacrol, resulted in the collapse of cells after the loss of their contents [4,26,115].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [4]
Gram-negative bacteria are generally considered to be more resistant to essential oils.
“However, Gram-negative bacteria are generally considered to be more resistant to EOs.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [4]
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- Authors
- Burt, S. A., & Reinders, R. D.
- Affiliations
- Utrecht University (NL)
- Corresponding author
- Burt, S.A.
- ORCID
- Burt, S.A.
- Venue
- Letters in Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2003-03
- Volume
- 36
- Issue
- 3
- Pages
- 162-167
- ISSN
- 0266-8254 (ISSN-L)
- 1365-2673
- OpenAlex
- W2025879035
- Cited by
- 799
- References
- 26
- Citations by year
- 2026: 6 · 2025: 18 · 2024: 20 · 2023: 32 · 2022: 33 · 2021: 46 · 2020: 41 · 2019: 34 · 2018: 43 · 2017: 48 · 2016: 59 · 2015: 48 · 2014: 55 · 2013: 37 · 2012: 42
- FWCI
- 26.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Letters in Applied Microbiology (publishedVersion)
- PubMed (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
- plant essential oils, Escherichia coli O157:H7, antibacterial activity, oregano essential oil, thyme essential oil, clove bud oil, bactericidal activity, bacteriostatic activity, lecithin emulsifier, temperature effects, cell morphology, food safety
- MeSH terms
- Agar, Anti-Bacterial Agents, Colorimetry, Culture Media, Food Microbiology, Oils, Volatile, Phosphatidylcholines, Plant Oils, Temperature, Spices, Escherichia coli O157
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