The Effect of Sodium Chloride and pH on the Antimicrobial Effectiveness of Essential Oils Against Pathogenic and Food Spoilage Bacteria:Implications in Food Safety
The purpose of this study was to elucidate the factors affecting antimicrobial effectiveness of essential oils against food spoilage and pathogenic bacteria. The minimum inhibition concentrations (MIC) of the essential oils, were determined by turbidimetric technique using Biocreen C, analyzer. The effects of pH ranging from 7.3 to 5.5 in absence and presence of essential oils and/or NaCl on the lag time and mean generation time of the bacteria at 370C, were carried out and results were determined showed that, combination of low pH and essential oil at 370C had additive effects against the test micro-organisms. The combination of 1.2 % (w/v) of NaCl and clove essential oil at 0.0325% (v/v) was effective against E. coli. The use of concentrations less than MIC in combination with low pH and or NaCl has the potential of being used as an alternative to “traditional food preservatives".
[1] M. A. Azzouz, and L. B. Bullerman, "Comparative antimycotic effects
of selected herbs, spices, plant components and ommercial antifugal
agents", J Food Protect, vol. 45, pp. 1298-1301, 1982.
[2] S. G. Deans, and G. Ritchie, "Antibacterial properties of plant essential
oils", Int J Food Microbiol, vol. 5, pp. 165-180, 1987.
[3] A. Akgul, and M. Kivanc, "Sensitivity of four foodborne moulds to
essential oils from Turkish spices, herbs and citrus peel", J Sci Food
Agric, vol. 47, pp. 129-132, 1989.
[4] Y. Y. Hao, R. E. Brackett, and M. P. Doyle, "Efficacy of plant extracts
in inhibiting Aeromonas hydrophila and Listeria monocytogenes in
refrigerated cooked poultry", Food Microbiol, vol. 15, pp. 367-378,
1998.
[5] H. J. D. Dorman, and S. G. Deans, "Antimicrobial agents from plants:
antibacterial activity of plant volatile oils", J Appl Microbiol, vol. 88, pp.
308-316, 2000.
[6] A. Ultee, E. P. W. Kets, M. Alberda, F. A. Hoekstra, and E. J. Smid,
"Adaptation of the food-borne pathogen Bacillus cereus to carvacrol",
Archives of Microbiology, vol. 174 pp. 233- 238, 2000.
[7] B. Ouattara, E. R. Simord, A. R. Holley, P. J. G. Piette, and A. Begin,
"Antimicrobial activity of selected fatty acids and essential oils against
six meat spoilage microorganisms", Int J Food Microbiol, vol. 37, pp.
155-62, 1997.
[8] A. Smith- Palmer, J. Stewart, and L. Fyfe, "The application of plant
essential oils as natural food essential oils as natural food preservatives
in soft cheese", Food Microbiol vol. 18, pp. 463-470, 2001.
[9] M. Marino, C. Bersani, and G. Comi, "Impedance measurements to
study the antimicrobial activity of essential oils from Lamiacea and
Compositae", Int J Food Microbiol, vol. 67, pp. 187-195, 2001.
[10] R. J. W. Lambert, P. N. Skandamis, P. J. Coate, and G. J. E. Nychas, "A
study of minimum inhibitoty concentration and mode of action of
oregano essential oil, thymol and carvacrol", J Appl Microbiol, vol. 91,
pp. 453-462, 2001.
[11] J. P. Delaquis, K. Stanich, B. Girard, and G. Mazza, "Antimicrobial
activity of individual and mixed fractions of dill cilantro, coriander and
eucalyptus essential oils", Int J Food Microbiol, vol. 74, pp. 101-109,
2002.
[12] G. Pintore, M. Usai, P. Bradesi, C. Juliano, G. Boatto, F. Tomi, M
Chessa, R. Cerri, J. Casanova, "Chemical composition and antimicrobial
activity of Rosmarinus officinalis L. oils fromSardinia and Corsica",
Flavour Fragrance J, vol. 17 pp. 15-19, 2002.
[13] S. Harpaz, L. Glatman, V. Drabkin, and A. Gelman, "Effects of herbal
essential oils used to extend the shelf life of freshwaterreared Asian sea
bass fish (Lates calcarifer)", J Food Protection, vol. 66, pp. 410-417,
2003.
[14] C. Ratledge, and S. G. Wilkinson, "An overview of microbial lipids", In:
Ratledge, C.,Wilkinson, S.G. (Eds.), Microbial Lipids, vol. 1. Academic
Press, London, 1988, pp. 3-22.
[15] M. Vaara, "Agents that increase the permeability of the outer
membrane", Microbiological Reviews, vol. 56, pp. 395-411, 1992.
[16] M. I. Farbood, J. H. Macneil, and K. Ostovar, "Effect of rosemaryspice
extractive on growth of microorganisms in meats", J Milk Food
Technol, vol. 39 pp. 675-679, 1976
[17] S. Bhurinder, M. B. Falahee, and M. R. Adams, "Synergistic inhibition
of Listeria monocytogenes by nisin and garlic extract", Food Microbiol,
vol. 18, pp. 133-139, 2001.
[18] G. W. Gould, "Industry perspectives on the use of natural antimicrobials
and inhibitors for food applications", J Food Protection, vol. 74, pp. 82-
86, 1996.
[19] S. Burt "Essential oils: their antibacterial properties and potential
applications in foodsÔÇöa review", Int J Food Microbiol, vol. 94, pp.
223-253, 2004.
[20] E. Tsigarida, P. Skandamis, and G. J. E. Nychas, "Behaviour of Listeria
monocytogenes and autochthonous flora on meat stored under aerobic,
vacuum and modified atmosphere packaging conditions with or without
the presence of oregano essential oil at 50C", J Appl Microbiolol, vol. 89
pp. 901-909, 2000.
[21] M. P. Doyle, and M. Rosenberg, "Microbial cell surface
hydrophobicity", American Society for Microbiology, Washington pp.
425, 1990
[22] P. C. Hsieh, J. L. Mau, S. H. Huang, "Antimicrobial effects of various
combinations of plant extracts", Food Microbiol, vol. 18, pp. 35-43,
2001.
[23] M. Valero, S. P. Fernandez, and C. M Salmero, "Influence of pH and
temperature on growth of Bacillus cereus in vegetable substrates", Int J
Food Microbiol,vol. 82, pp. 71-79, 2003.
[24] N. Canillac, and A. Mourey, "Effects of several environmental factors
on the anti-listeria monocytogenes activity of an essential oil of Picea
excelsa", Int J Food Microbiol, Vol. 5, pp. 301-310, 2004.
[25] B. J. Juven, J. Kanner, F. Schved, and H. Weisslowicz "Factors that
interact with the antibacterial action of thyme essential oil and its active
constituents", J Appl Bacteriol, vol. 76, pp. 626-631, 1994.
[26] M. Valero, and F. Salmeron, "Antimicrobial activity of 11 essential oils
against Bacillus cereus in tyndalised carrot broth", Int J Food Microbiol,
vol. 85, pp. 73-81, 2002.
[27] A. Ultee and E. J. Smid, "Influence of carvacrol on growth and toxin
production by Bacillus cereus", Int J Food Microbiol, vol. 64, pp. 373-
378, 2000.
[28] G. J. E. Nychas, "Natural antimicrobials from plants. In:Gould, G.W.
(Ed.), New Methods of Food Preservation", Blackie Academic and
Professional, London, 1995, pp. 58-89.
[29] A. Ultee, L. G. M. Gorris, and E. J. Smid, "Antimicrobial activity
towards Bacillus cereus on rice", J Food Protection, vol. 63, pp. 620-
624, 2002.
[30] T. F. Brocklehurst, M. L. Parker, P. A. Gunning, H. P. Coleman, and M.
M. Robins, "Growth of food-borne pathogenic bacteria in oil-in-water
emulsions: II. Effect of emulsion structure on growth parameters and
form of growth", J Appl Bacteriol, vol. 78, pp. 609-615, 1995.
[31] J. Sikkema, J. A. M. De Bont, and B. Poolman, "Interactions of cyclic
hydrocarbons with biological membranes", J Biol Chem, vol. 269, pp.
8022-8028, 1994.
[32] I. M. Helander, H. L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I.
Pol, E. J. Smid, L. G. M. Gorris, and A. Von Wright, "Characterization
of the action of selected essential oil components on Gram-negative
bacteria", J AgricFood Chem, vol. 46, pp. 3590-3595, 1998.
[33] C. N. Wendakoon, and M. Sakaguchi, "Inhibition of amino acid
decarboxylase activity of Enterobacter aerogenes by active components
in spices", J Food Protection, vol.58, pp. 280-283, 1995.
[34] M. Valero, and F. Salmeron, "Antimicrobial activity of 11 essential oils
against Bacillus cereus in tyndalised carrot broth", Int J Food Microbiol,
vol. 85, pp. 73-81, 2002.
[35] M. J. Grande, R. Lucas, H. Abriouel, et al. "Treatment of vegetable
sauces with enterocin AS-48 alone or in combination with phenolic
compounds to inhibit proliferation of Staphylococcus aureus", J. Food
Protection, vol. 70, 405-411, 2007.
[36] M. Sinigaglia, A. Bevilacqua, M. R. Corbo, S. Pati, and M. A. Del
Nobile, "Use of active compounds for prolonging the shelf life of
mozzarella cheese", Int Dairy J, vol. 18, pp. 624-630, 2008.
[37] B. S. M. Mahmoud, K. Yamazaki, K. Miyashita, I. S. Shin, D. Chong,
and T. Suzuki, "A new technology for fish preservation by combined
treatment with electrolyzed NaCl solutions and essential oil
compounds", Food Chem, 99, 656-662, 2006.
[1] M. A. Azzouz, and L. B. Bullerman, "Comparative antimycotic effects
of selected herbs, spices, plant components and ommercial antifugal
agents", J Food Protect, vol. 45, pp. 1298-1301, 1982.
[2] S. G. Deans, and G. Ritchie, "Antibacterial properties of plant essential
oils", Int J Food Microbiol, vol. 5, pp. 165-180, 1987.
[3] A. Akgul, and M. Kivanc, "Sensitivity of four foodborne moulds to
essential oils from Turkish spices, herbs and citrus peel", J Sci Food
Agric, vol. 47, pp. 129-132, 1989.
[4] Y. Y. Hao, R. E. Brackett, and M. P. Doyle, "Efficacy of plant extracts
in inhibiting Aeromonas hydrophila and Listeria monocytogenes in
refrigerated cooked poultry", Food Microbiol, vol. 15, pp. 367-378,
1998.
[5] H. J. D. Dorman, and S. G. Deans, "Antimicrobial agents from plants:
antibacterial activity of plant volatile oils", J Appl Microbiol, vol. 88, pp.
308-316, 2000.
[6] A. Ultee, E. P. W. Kets, M. Alberda, F. A. Hoekstra, and E. J. Smid,
"Adaptation of the food-borne pathogen Bacillus cereus to carvacrol",
Archives of Microbiology, vol. 174 pp. 233- 238, 2000.
[7] B. Ouattara, E. R. Simord, A. R. Holley, P. J. G. Piette, and A. Begin,
"Antimicrobial activity of selected fatty acids and essential oils against
six meat spoilage microorganisms", Int J Food Microbiol, vol. 37, pp.
155-62, 1997.
[8] A. Smith- Palmer, J. Stewart, and L. Fyfe, "The application of plant
essential oils as natural food essential oils as natural food preservatives
in soft cheese", Food Microbiol vol. 18, pp. 463-470, 2001.
[9] M. Marino, C. Bersani, and G. Comi, "Impedance measurements to
study the antimicrobial activity of essential oils from Lamiacea and
Compositae", Int J Food Microbiol, vol. 67, pp. 187-195, 2001.
[10] R. J. W. Lambert, P. N. Skandamis, P. J. Coate, and G. J. E. Nychas, "A
study of minimum inhibitoty concentration and mode of action of
oregano essential oil, thymol and carvacrol", J Appl Microbiol, vol. 91,
pp. 453-462, 2001.
[11] J. P. Delaquis, K. Stanich, B. Girard, and G. Mazza, "Antimicrobial
activity of individual and mixed fractions of dill cilantro, coriander and
eucalyptus essential oils", Int J Food Microbiol, vol. 74, pp. 101-109,
2002.
[12] G. Pintore, M. Usai, P. Bradesi, C. Juliano, G. Boatto, F. Tomi, M
Chessa, R. Cerri, J. Casanova, "Chemical composition and antimicrobial
activity of Rosmarinus officinalis L. oils fromSardinia and Corsica",
Flavour Fragrance J, vol. 17 pp. 15-19, 2002.
[13] S. Harpaz, L. Glatman, V. Drabkin, and A. Gelman, "Effects of herbal
essential oils used to extend the shelf life of freshwaterreared Asian sea
bass fish (Lates calcarifer)", J Food Protection, vol. 66, pp. 410-417,
2003.
[14] C. Ratledge, and S. G. Wilkinson, "An overview of microbial lipids", In:
Ratledge, C.,Wilkinson, S.G. (Eds.), Microbial Lipids, vol. 1. Academic
Press, London, 1988, pp. 3-22.
[15] M. Vaara, "Agents that increase the permeability of the outer
membrane", Microbiological Reviews, vol. 56, pp. 395-411, 1992.
[16] M. I. Farbood, J. H. Macneil, and K. Ostovar, "Effect of rosemaryspice
extractive on growth of microorganisms in meats", J Milk Food
Technol, vol. 39 pp. 675-679, 1976
[17] S. Bhurinder, M. B. Falahee, and M. R. Adams, "Synergistic inhibition
of Listeria monocytogenes by nisin and garlic extract", Food Microbiol,
vol. 18, pp. 133-139, 2001.
[18] G. W. Gould, "Industry perspectives on the use of natural antimicrobials
and inhibitors for food applications", J Food Protection, vol. 74, pp. 82-
86, 1996.
[19] S. Burt "Essential oils: their antibacterial properties and potential
applications in foodsÔÇöa review", Int J Food Microbiol, vol. 94, pp.
223-253, 2004.
[20] E. Tsigarida, P. Skandamis, and G. J. E. Nychas, "Behaviour of Listeria
monocytogenes and autochthonous flora on meat stored under aerobic,
vacuum and modified atmosphere packaging conditions with or without
the presence of oregano essential oil at 50C", J Appl Microbiolol, vol. 89
pp. 901-909, 2000.
[21] M. P. Doyle, and M. Rosenberg, "Microbial cell surface
hydrophobicity", American Society for Microbiology, Washington pp.
425, 1990
[22] P. C. Hsieh, J. L. Mau, S. H. Huang, "Antimicrobial effects of various
combinations of plant extracts", Food Microbiol, vol. 18, pp. 35-43,
2001.
[23] M. Valero, S. P. Fernandez, and C. M Salmero, "Influence of pH and
temperature on growth of Bacillus cereus in vegetable substrates", Int J
Food Microbiol,vol. 82, pp. 71-79, 2003.
[24] N. Canillac, and A. Mourey, "Effects of several environmental factors
on the anti-listeria monocytogenes activity of an essential oil of Picea
excelsa", Int J Food Microbiol, Vol. 5, pp. 301-310, 2004.
[25] B. J. Juven, J. Kanner, F. Schved, and H. Weisslowicz "Factors that
interact with the antibacterial action of thyme essential oil and its active
constituents", J Appl Bacteriol, vol. 76, pp. 626-631, 1994.
[26] M. Valero, and F. Salmeron, "Antimicrobial activity of 11 essential oils
against Bacillus cereus in tyndalised carrot broth", Int J Food Microbiol,
vol. 85, pp. 73-81, 2002.
[27] A. Ultee and E. J. Smid, "Influence of carvacrol on growth and toxin
production by Bacillus cereus", Int J Food Microbiol, vol. 64, pp. 373-
378, 2000.
[28] G. J. E. Nychas, "Natural antimicrobials from plants. In:Gould, G.W.
(Ed.), New Methods of Food Preservation", Blackie Academic and
Professional, London, 1995, pp. 58-89.
[29] A. Ultee, L. G. M. Gorris, and E. J. Smid, "Antimicrobial activity
towards Bacillus cereus on rice", J Food Protection, vol. 63, pp. 620-
624, 2002.
[30] T. F. Brocklehurst, M. L. Parker, P. A. Gunning, H. P. Coleman, and M.
M. Robins, "Growth of food-borne pathogenic bacteria in oil-in-water
emulsions: II. Effect of emulsion structure on growth parameters and
form of growth", J Appl Bacteriol, vol. 78, pp. 609-615, 1995.
[31] J. Sikkema, J. A. M. De Bont, and B. Poolman, "Interactions of cyclic
hydrocarbons with biological membranes", J Biol Chem, vol. 269, pp.
8022-8028, 1994.
[32] I. M. Helander, H. L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I.
Pol, E. J. Smid, L. G. M. Gorris, and A. Von Wright, "Characterization
of the action of selected essential oil components on Gram-negative
bacteria", J AgricFood Chem, vol. 46, pp. 3590-3595, 1998.
[33] C. N. Wendakoon, and M. Sakaguchi, "Inhibition of amino acid
decarboxylase activity of Enterobacter aerogenes by active components
in spices", J Food Protection, vol.58, pp. 280-283, 1995.
[34] M. Valero, and F. Salmeron, "Antimicrobial activity of 11 essential oils
against Bacillus cereus in tyndalised carrot broth", Int J Food Microbiol,
vol. 85, pp. 73-81, 2002.
[35] M. J. Grande, R. Lucas, H. Abriouel, et al. "Treatment of vegetable
sauces with enterocin AS-48 alone or in combination with phenolic
compounds to inhibit proliferation of Staphylococcus aureus", J. Food
Protection, vol. 70, 405-411, 2007.
[36] M. Sinigaglia, A. Bevilacqua, M. R. Corbo, S. Pati, and M. A. Del
Nobile, "Use of active compounds for prolonging the shelf life of
mozzarella cheese", Int Dairy J, vol. 18, pp. 624-630, 2008.
[37] B. S. M. Mahmoud, K. Yamazaki, K. Miyashita, I. S. Shin, D. Chong,
and T. Suzuki, "A new technology for fish preservation by combined
treatment with electrolyzed NaCl solutions and essential oil
compounds", Food Chem, 99, 656-662, 2006.
@article{"International Journal of Biological, Life and Agricultural Sciences:60660", author = "P. O. Angienda and D. J. Hill", title = "The Effect of Sodium Chloride and pH on the Antimicrobial Effectiveness of Essential Oils Against Pathogenic and Food Spoilage Bacteria:Implications in Food Safety", abstract = "The purpose of this study was to elucidate the factors affecting antimicrobial effectiveness of essential oils against food spoilage and pathogenic bacteria. The minimum inhibition concentrations (MIC) of the essential oils, were determined by turbidimetric technique using Biocreen C, analyzer. The effects of pH ranging from 7.3 to 5.5 in absence and presence of essential oils and/or NaCl on the lag time and mean generation time of the bacteria at 370C, were carried out and results were determined showed that, combination of low pH and essential oil at 370C had additive effects against the test micro-organisms. The combination of 1.2 % (w/v) of NaCl and clove essential oil at 0.0325% (v/v) was effective against E. coli. The use of concentrations less than MIC in combination with low pH and or NaCl has the potential of being used as an alternative to “traditional food preservatives".
", keywords = "Antimicrobial, Bacteria, Bioscreen C, essential oil.", volume = "5", number = "9", pages = "551-6", }
