Czech J. Food Sci., 2008, 26(3):174-181 | DOI: 10.17221/1603-CJFS

Antimicrobial properties of some essential oils against some pathogenic microorganisms

Nazan Celikel, Gökhan Kavas
Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 µl/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.

Keywords: essential oils; antimicrobial activity; pathogens; milk

Published: June 30, 2008  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
Celikel N, Kavas G. Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech J. Food Sci.. 2008;26(3):174-181. doi: 10.17221/1603-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Aureli P., Costantini A., Zolea S. (1992): Antimicrobial activity of some plant essential oils against Listeria monocytogenes. Journal of Food Protection, 55: 344-348. Go to original source... Go to PubMed...
    2. Bagamboula C.F., Uyttendaele M., Debevere J. (2004): Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cimene towards Shigella sonnei and S. flexneri. Food Microbiology, 21: 33-42. Go to original source...
    3. Baratta M.T., Dorman H.J.D., Deans S.G., Figueiredo A.C., Barroso J.G., Ruberto G. (1998): Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and Fragrance Journal, 13: 235-244. Go to original source...
    4. Benkeblia N. (2004): Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaft und -Technologie, 37: 263-268. Go to original source...
    5. Bounatirou S., Smiti S., Miguel M.G., Faleiro L., Rejeb M.N., Neffati M., Costa M.M. Figueiredo A.C., Barroso J.G., Pedro L.G. (2007): Chemical composition, antioxidant and antimicrobial activities of the essential oils isolated from Tunisian Thymus capitus Hoff. et Link. Food Chemistry, 105: 146-155. Go to original source...
    6. Bruni R., Medici A., Andreotti E., Fantin C., Muzzoli M., Dehesa M., Romagnoli C., Sacchetti G. (2003): Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice from Ocotea quixos (Lam.) Kosterm. (Lauraceae) flower calices. Food Chemistry, 85: 415-421. Go to original source...
    7. Burt S. (2004): Essential oils: their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology, 94: 223-253. Go to original source... Go to PubMed...
    8. Chaibia A., Ababoucha L.H., Belasrib K., Boucettac S., Bustad F.F. (1997): Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils. Food Microbiology, 14: 161-174. Go to original source...
    9. Cosentino S., Tuberoso C.I.G., Pisano B., Satta M., Mascia V., Arzedi E., Palmas F. (1999): In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters of Applied Microbiology, 29: 130-135. Go to original source... Go to PubMed...
    10. Cox S.D., Mann C.M., Markham J.L., Bell H.C., Gustafson J.E., Warmington J.R., Wyllie S.G. (2000): The mode of antimicrobial action of the essential oil of Melaleuca alternifolia (tea tree oil). Journal of Applied Microbiology, 88: 170-175. Go to original source... Go to PubMed...
    11. Cutter C.N. (2000): Antimicrobial effect of herb extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef. Journal of Food Protection, 63: 601-607. Go to original source... Go to PubMed...
    12. Davidson P.M. (2001): Chemical preservatives and naturally antimicrobial compounds. In: Doyle M.P., Beuchat L.R., Montville T.J. (eds): Food Microbiology Fundamentals and Frontiers. 2nd Ed. ASM Press, Washington: 593-628.
    13. Dorman H.J., Deans S.G. (2000): Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88: 308-316. Go to original source... Go to PubMed...
    14. Elgayyar M., Draughon F.A., Golden D.A., Mount J.R. (2001): Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection, 64: 1019-1024. Go to original source... Go to PubMed...
    15. Farag R.S., Daw Z.Y., Hewed F.M., El-Baroty G.S.A. (1989): Antimicrobial activity of some Egyptian spice oils. Journal of Food Protection, 52: 665-667. Go to original source... Go to PubMed...
    16. Guillén M.D., Manzanos M.J. (1998): Study of the composition of the different parts of a Spanish Thymus vulgaris L. plant. Food Chemistry, 63: 373-383. Go to original source...
    17. Halander I.M., Alakomi H.L., Latva-Kala K., Sandholm T.M., Pol I., Smid E.J., Gorris L.G.M., Von Wright A. (1998): Characterization of the action of selected essential oil components on Gram negative bacteria. Journal of Agricultural and Food. Chemistry, 46: 3590-3595. Go to original source...
    18. Hao Y.Y., Brackett R.E., Doyle M.P. (1998): Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. Journal of Food Protection, 61: 307-312. Go to original source... Go to PubMed...
    19. Holley R.A., Patel D. (2005): Improvement of shelflife and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22: 273-292. Go to original source...
    20. Kim J., Marshall M.R., Wei C.-I. (1995): Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food Chemistry, 43: 2839-2845. Go to original source...
    21. Leuschner R.G., Ielsch V. (2003): Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. International Journal of Food Science and Nutrition, 54: 127-133. Go to original source... Go to PubMed...
    22. Lis-Balchin M., Deans S.G. (1997): Bioactivity of selected plant essential oils against Listeria monocytogenes. Journal of Applied Microbiology, 82: 759-762. Go to original source... Go to PubMed...
    23. Mangena T., Muyima N.Y. (1999): Comparative evaluation of the antimicrobial activities of essential oils of Artemisia afra, Pteronia incana and Rosmarinus officinalis on selected bacteria and yeast strains. Letters in Applied Microbiology, 28: 291-296. Go to original source... Go to PubMed...
    24. Menon V.K., Garg S.R. (2001): Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiology, 18: 647-650. Go to original source...
    25. Moreira M.R., Ponce A.G., de Valle C.E., Roura S.I. (2005): Inhibitory parameters of essential oils to reduce a foodborne pathogen. Lebensmittel-Wissenschaft und -Technologie-LWT, 38: 565-570. Go to original source...
    26. Omidbeygi M., Barzegar M., Hamidi Z., Naghdibadi H. (2007): Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control, 18: 1518-1523. Go to original source...
    27. Özcan M., Erkmen O. (2001): Antimicrobial activity of the essential oils of Turkish plant spices. European Food Research Technology, 212: 658-660. Go to original source...
    28. Ponce A.G., Fritz R., del Valle C.E., Roura S.I. (2003): Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. Lebensmittel-Wissenschaft und -Technologie, 36: 679-684. Go to original source...
    29. Rota C., Carramiñana J.J., Burillo J., Herrera A. (2004): In vitro antimicrobial activity of essential oils from aromatic plants against selected foodborne pathogens. Journal of Food Protection, 67: 1252-1256. Go to original source... Go to PubMed...
    30. Sacchetti G., Maietti S., Muzzoli M., Scaglianti M., Manfredini S., Radice M., Bruni R. (2005): Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91: 621-632. Go to original source...
    31. Shelef L.A., Jyothi E.K., Bulgarelli M. (1984): Effect of sage on growth of enteropathogenic and spoilage bacteria in sage containing broths and foods. Journal of Food Science, 49: 737-740. Go to original source...
    32. Singh N., Singh R.K., Bhunia A.K., Stroshine R.L. (2002): Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. LebensmittelWissenschaft und -Technologie, 35: 720-729. Go to original source...
    33. Sivropoulou A., Papanicolaou E., Nikolaou C., Kokkini S., Lanaras T., Arsenakis M. (1996): Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry, 44: 1202-1205. Go to original source...
    34. Smith-Palmer A., Stewart J., Fyfe L. (1998): Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbiology, 26: 118-122. Go to original source... Go to PubMed...
    35. Smith-Palmer A., Stewart J., Fyfe L. (2001): The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiology, 18: 463-470. - MISSING IN TEXT Go to original source...
    36. Valero M., Francés E. (2006): Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth. Food Microbiology, 23: 68-73. Go to original source... Go to PubMed...
    37. Yesil Celiktas O., Hames Kocabas E.E., Bedir E., Vardar Sukan F., Ozek T., Baser K.H.C. (2007): Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100: 553-559. Go to original source...
    38. WHO (2002a): Food Safety and Foodborne Illness. Fact Sheet 237. World Health Organization, Geneva.
    39. WHO (2002b): World Health Report. 2002. Reducing Risks, Promoting Healthy Life. 30 October 2002. World Health Organization, Geneva.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content