Potential of Essential Oils in the Control of Listeria monocytogenes

Abstract

Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.

Chemical Composition and Antimicrobial Activity against the Listeria monocytogenes of Essential Oils from Seven Salvia Species

“…Our results suggest the potential applications of analysed EOs in the food industry in the control of L. monocytogenes [45,46]; moreover, EOs could be employed to improve the shelf-life of perishable food, contributing to waste reduction, which currently represents an important challenge for sustainable supply chains [47]. The antimicrobial properties of EOs obtained from different species of Salvia are well known, and many studies have focused on their uses in different foods for the purpose of inhibiting or decreasing the development of pathogenic or spoilage microorganisms [48].…”

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

“…This susceptibility disparity may stem from the rigid outer membrane rich in lipopolysaccharide present in Gram-negative bacteria, which is hydrophobic and restricts the diffusion of hydrophobic EO compounds. In contrast, the less dense peptidoglycan layer of Gram-positive bacteria allows small antimicrobial molecules, particularly small lipophilic compounds, to seamlessly integrate and traverse the phospholipid bilayer [31]. This integration damages the cell membrane structure, compromising its functionality.…”

“…Membrane proteins are essential for undisturbed membrane functions, and certain EO compounds have been identified to denature these proteins, thereby impairing membrane functions or influencing the synthesis of the cell wall structure. Some EO compounds have shown the ability to block enzyme functions, hindering metabolic pathways, binding to DNA, or impacting protein synthesis [31]. Additionally, EOs exert antibacterial activity through various means, including altering cell membrane fatty acid profiles, compromising cytoplasmic membrane integrity, inducing cytoplasmic coagulation, depleting proton motive force, influencing adenosine triphosphate (ATP) synthesis and hydrolysis, reducing membrane potential, suppressing quorum sensing, and hindering bacterial biofilm formation and virulence factor expression [30].…”

Exploring the Clinical Applications of Lemongrass Essential Oil: A Scoping Review

“…The essential oil and other extracts obtained from C. citratus have demonstrated anti-inflammatory, antimalaria, and antimutagenic activities [ 16 , 17 ]. The C. citratus essential oil exerted antimicrobial activities as well against a series of pathogenic bacteria, e.g., Escherichia coli , Staphylococcus aureus , Bacillus cereus and fungi, e.g., Candida tropicalis , in several studies [ 8 , 18 , 19 , 20 , 21 , 22 , 23 ].…”