Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods
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 <i>Escherichia coli...
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MDPI AG
2025-04-01
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| Series: | Bacteria |
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| Online Access: | https://www.mdpi.com/2674-1334/4/2/20 |
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| author | Aline Sitowski Gladis Aver Ribeiro Emma J. Murphy Gustavo Waltzer Fehrenbach |
| author_facet | Aline Sitowski Gladis Aver Ribeiro Emma J. Murphy Gustavo Waltzer Fehrenbach |
| author_sort | Aline Sitowski |
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| description | 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 <i>Escherichia coli</i> and <i>Salmonella</i> 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 <i>E. coli</i> and <i>Salmonella</i> and to test the sensitivity of these strains to <i>Copaifera langsdorffii</i>, <i>Schinus terebinthifolius</i>, <i>Citrus reticulata</i>, <i>Eucalyptus citriodora</i>, <i>Elettaria cardamomum</i>, <i>Ocimum basilicum</i>, and <i>Eugenia caryophyllus</i> EOs using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. From 25 MPF samples, one <i>E. coli</i> strain and one <i>Salmonella</i> spp. were isolated. <i>C. langsdorffii</i> and <i>C. reticulata</i> EOs did not show antibacterial activity, while <i>S. terebinthifolius</i> and <i>E. citriodora</i> inhibited the growth of both strains. The <i>E. cardamomum</i>, <i>O. basilicum</i>, and <i>E. caryophyllus</i> EOs presented inhibitory and bactericidal responses at concentrations 0.78, 0.39, and 0.19% (<i>v</i>/<i>v</i>), 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. |
| format | Article |
| id | doaj-art-0afd81ad7206444a9cc36725db9de2c2 |
| institution | Kabale University |
| issn | 2674-1334 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Bacteria |
| spelling | doaj-art-0afd81ad7206444a9cc36725db9de2c22025-08-20T03:32:27ZengMDPI AGBacteria2674-13342025-04-01422010.3390/bacteria4020020Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed FoodsAline Sitowski0Gladis Aver Ribeiro1Emma J. Murphy2Gustavo Waltzer Fehrenbach3Institute of Biology, Department of Microbiology and Parasitology, Federal University of Pelotas, Pelotas 96160-000, BrazilInstitute of Biology, Department of Microbiology and Parasitology, Federal University of Pelotas, Pelotas 96160-000, BrazilBioengineering Organ-on-Chip Research Group (BOC), Centre for Applied Bioscience Research, Limerick Campus, Technological University of the Shannon—Midlands Midwest, V94 E8YF Limerick, IrelandBioengineering Organ-on-Chip Research Group (BOC), Centre for Applied Bioscience Research, Limerick Campus, Technological University of the Shannon—Midlands Midwest, V94 E8YF Limerick, IrelandMinimally 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 <i>Escherichia coli</i> and <i>Salmonella</i> 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 <i>E. coli</i> and <i>Salmonella</i> and to test the sensitivity of these strains to <i>Copaifera langsdorffii</i>, <i>Schinus terebinthifolius</i>, <i>Citrus reticulata</i>, <i>Eucalyptus citriodora</i>, <i>Elettaria cardamomum</i>, <i>Ocimum basilicum</i>, and <i>Eugenia caryophyllus</i> EOs using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. From 25 MPF samples, one <i>E. coli</i> strain and one <i>Salmonella</i> spp. were isolated. <i>C. langsdorffii</i> and <i>C. reticulata</i> EOs did not show antibacterial activity, while <i>S. terebinthifolius</i> and <i>E. citriodora</i> inhibited the growth of both strains. The <i>E. cardamomum</i>, <i>O. basilicum</i>, and <i>E. caryophyllus</i> EOs presented inhibitory and bactericidal responses at concentrations 0.78, 0.39, and 0.19% (<i>v</i>/<i>v</i>), 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.https://www.mdpi.com/2674-1334/4/2/20foodborne diseaseessential oilready-to-eat<i>E. coli</i><i>Salmonella</i>MIC |
| spellingShingle | Aline Sitowski Gladis Aver Ribeiro Emma J. Murphy Gustavo Waltzer Fehrenbach Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods Bacteria foodborne disease essential oil ready-to-eat <i>E. coli</i> <i>Salmonella</i> MIC |
| title | Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods |
| title_full | Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods |
| title_fullStr | Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods |
| title_full_unstemmed | Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods |
| title_short | Antibacterial Potential of Essential Oils Against <i>E. coli</i> and <i>Salmonella</i> spp. in Minimally Processed Foods |
| title_sort | antibacterial potential of essential oils against i e coli i and i salmonella i spp in minimally processed foods |
| topic | foodborne disease essential oil ready-to-eat <i>E. coli</i> <i>Salmonella</i> MIC |
| url | https://www.mdpi.com/2674-1334/4/2/20 |
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