Antibacterial Activity of Some Essential Oil Components against Five Foodborne Pathogens

Abstract

Antibacterial activity of 11 essential oil constituents against Escherichia coli, E. coli 0157:H7, Salmonella typhimurium, Listeria monocytogenes, and Vibrio vulnificus was tested at 5, 10, 15, and 20% in 1% Tween 20 using a paper disk method. Eight constituents were then tested in liquid medium to determine minimum inhibitory and minimum bactericidal concentrations (MIC and MBC, respectively). V. vulnificus was most susceptible using disk assay. Carvacrol showed strong bactericidal activity against all tester strains, while limonene, nerolidol, and β-ionone were mostly inactive. Carvacrol was highly bactericidal against S. typhimurium and V. vulnificus in liquid medium (MBC 250 μg/mL). Citral and perillaldehyde had MBCs of 100 and 250 μg/mL against V. vulnificus. Terpineol and linalool were least potent against tester strains, with MBCs of 1000 μg/ mL. Citral, geraniol, and perillaldehyde at 500 μg/mL completely killed E. coli, E. coli 0157:H7, and S. typhimurium, while citronellal at 250 μg/mL killed V. vulnificus. Therefore, these compounds could serve as potential antibacterial agents to inhibit pathogen growth in food. © 1995, American Chemical Society. All rights reserved.