Antibacterial Potential of Essential Oils Against E. coli and Salmonella spp. in Minimally Processed Foods

Abstract

Minimally processed foods (MPFs), often considered ready-to-eat, do not undergo cooking and therefore require proper handling and preparation to ensure safety. If not handled correctly, these foods can serve as a pathway for diseases caused by pathogenic bacteria, including Escherichia coli and Salmonella spp. The antibacterial activity of essential oils (EOs) has been increasingly studied as a tool for controlling microorganisms in the food sector. Therefore, we aimed to verify the contamination of MPF by E. coli and Salmonella and to test the sensitivity of these strains to Copaifera langsdorffii, Schinus terebinthifolius, Citrus reticulata, Eucalyptus citriodora, Elettaria cardamomum, Ocimum basilicum, and Eugenia caryophyllus EOs using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. From 25 MPF samples, one E. coli strain and one Salmonella spp. were isolated. C. langsdorffii and C. reticulata EOs did not show antibacterial activity, while S. terebinthifolius and E. citriodora inhibited the growth of both strains. The E. cardamomum, O. basilicum, and E. caryophyllus EOs presented inhibitory and bactericidal responses at concentrations 0.78, 0.39, and 0.19% (v/v), respectively, compared to the two isolated strains. The present study reinforces the antibacterial potential of EOs and suggests their application in the MPF production chain.