Antibacterial Activities of Plant Essential Oils and Their Components against Escherichia coli O157:H7 and Salmonella enterica in Apple Juice

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• 作者：Mendel Friedman ; Philip R. Henika ; Carol E. Levin ; and Robert E. Mandrell
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：September 22, 2004
• 年：2004
• 卷：52
• 期：19
• 页码：6042 - 6048
• 全文大小：145K
• 年卷期：v.52,no.19(September 22, 2004)
• ISSN：1520-5118

文摘

We evaluated 17 plant essential oils and nine oil compounds for antibacterial activity against thefoodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidalassay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA₅₀).The 10 compounds most active against E. coli (60 min BA₅₀ range in clear juice, 0.018-0.093%)were carvacrol, oregano oil, geraniol, eugenol, cinnamon leaf oil, citral, clove bud oil, lemongrass oil,cinnamon bark oil, and lemon oil. The corresponding compounds against S. enterica (BA₅₀ range,0.0044-0.011%) were Melissa oil, carvacrol, oregano oil, terpeineol, geraniol, lemon oil, citral,lemongrass oil, cinnamon leaf oil, and linalool. The activity (i) was greater for S. enterica than for E.coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by theacidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results arerelated to the composition of the oils. These studies provide information about new ways to protectapple juice and other foods against human pathogens.Keywords: Antibacterial activities; apple juice; essential oils; food safety; Escherichia coli O157:H7;Salmonella enterica; HPLC