The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food

Abstract

In recent years, with the continuous improvement of people's living standard, the importance of healthy lifestyles is becoming more and more recognized. Therefore, food safety has attracted much attention. This has prompted people to study new technologies that can guarantee food safety without the use of preservatives. Compared with other types of food preservatives, essential oils (EOs) are gotten more attention, because they meet the current development trend of food additives about "green", "safety" and "health". Therefore, this paper focuses on the research of effective contribution of EOs to inhibit the growth of foodborne pathogens, systematically summarized the commonly used EOs and their main extraction methods and chemical components and, the antibacterial mechanism of EOs on food borne pathogens, systematically analysis the specific application case of EOs in food discussed. Hoping to provide some reference and help to the relevant researchers.

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

“…Results of MIC analysis and growth curve from our study indicated the same conclusion. Ju et al [ 26 ] also proved that EOs have broad spectrum antibacterial activity and can effectively resist foodborne pathogenic bacteria. Our results affirm that GEO can significantly inhibit the growth of both the test bacteria, which can be serve as a theoretical basis for effective antimicrobial activity in our study.…”

Antimicrobial activity of Satureja Khuzestanica Jamzad and Satureja bachtiarica Bunge essential oils against Shigella flexneri and Escherichia coli in table cream containing Lactobacillus plantarum LU5

“…In the term of food preservation, natural preservatives such as EOs are more suitable than chemical preservatives but the dosage and the costs for natural preservatives limit their application in food industry (Ju et al., 2019). Hence, evaluation of synergistic effect of combined EOs may be an effective way to solve this issue (Ju et al., 2020).…”

Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms

“…In addition, the antimicrobial effect of some probiotic extends the shelf life of food [25]. This effect is mainly due to the production of organic acids (lactic acid) and also the production of antimicrobial compounds such as hydrogen peroxide, diacetyl, acetaldehyde, amino acid isomers and bacteriocins [19,26].…”