The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

Abstract

Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.

Antifungal Activity of Propyl Disulfide from Neem (Azadirachta indica) in Vapor and Agar Diffusion Assays against Anthracnose Pathogens (Colletotrichum gloeosporioides and Colletotrichum acutatum) in Mango Fruit

“…Further, plant disease management with plant essential oils has been recognized as one of the best approaches [ 8 ]. A considerable number of essential oils exhibited antimicrobial activities against different pathogens [ 9 , 10 ]. Plant extracts such as aroma compounds ( trans -cinnamaldehyde, citral, and phenylacetaldehyde [ 11 ], Mentha piperita L. essential oil (MPEO) [ 12 ], volatile organic compounds [ 2 ], essential oil from Cymbopogon citratus (D.C. ex Nees) Stapf [ 13 ], and essential oil extracted from Cympopogon citratus and Lippia rehmannii [ 14 ] have suppressed anthracnose in mango fruit.…”

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

“…As an example, hydrophobic extracts from botanical sources (such as tomatoes or turmeric) may contain a mixture of different hydrophobic phytochemicals, such as carotenoids (lutein, lycopene, α-carotene and β-carotene), xanthophylls (lutein, zeaxanthin, astaxanthin and canthaxanthin), fat-soluble vitamins and pro-vitamins (retinol and tocopherols), curcuminoids and alkaloids [ 10 , 17 , 18 ]. Similarly, essential oils isolated from different varieties of aromatic plants (such as Asteraceae, Lamiaceae, Lauraceae, Myrtaceae, Rutaceae, Umbelliferae, and Zingiberaceae families) contain a great variety of bioactive compounds, which can be grouped into two main groups; terpenoids and phenylpropanoids [ 8 , 19 , 20 ]. Similarly, hydrophilic extracts from plants may also contain many different components that different in their biological activities.…”

“…Thus, phytochemical-based preservatives are gaining popularity in the meat industry since they are perceived by consumers as safe and are Generally Recognized as Safe [ 21 ]. In recent decades, several researchers have therefore studied the antimicrobial and antioxidant activity of plant extracts and essential oils in various meat products [ 7 , 8 , 19 , 20 , 21 , 110 ]. However, it is also important to highlight that these natural extracts should not negatively influence the sensory properties of meat products, and they should be active at low concentrations, inexpensive, and stable during the manufacturing process for industrial applications.…”

“…Some recent reviews make an in-depth analysis of the direct application of different extracts [ 7 , 9 , 10 , 14 , 16 , 21 ] and essential oils [ 8 , 19 , 20 ] in meat products, focusing on their antioxidant and/or antimicrobial function. However, most of these reviews have not considered the application of encapsulated phytochemicals within the meat industry.…”

Evaluation of Antibiofilm Activity of Nigella sativa and Olive Oils’ Nanoemulsions against Bacillus cereus from Dairy Processing Plants

“…Therefore, food industry sector is seeking for friendly alternatives to antimicrobials to be used during the manufacture of different dairy products for the purpose of extension of the shelf life, reduction of the microbial loads, and production of new products with unique aroma and flavor. Essential oils are regarded as excellent candidates to be used as natural additives to achieve such purposes [12]. Nigella sativa oil (black seed oil) has been used since ancient times in Egypt for the treatment of arthritis, diabetes, asthma, hypertension, and obesity [13].…”