Abstract
First aim of this research was to characterize oregano (Origanum vulgare) essential oil and the characterization of its minimum inhibitory concentration against the pathogenic species, Listeria monocytogenes and Escherichia coli. Moreover, the oregano essential oil antimicrobial activity was tested against these pathogenic species, inoculated onto wood and stainless steel surface. The GC/MS profile of oregano essential oil revealed the presence of 34 compounds, principally terpinolene, carvacrol and p-cymene accounting for about 70% of the total area of the identified molecules. Oregano essential oil showed higher antimicrobial activity against L. monocytogenes in comparison with E. coli. In fact, the L. monocytogenes minimum inhibitory concentration ranged between 125 and 200 mg/L while those for E. coli ranged between 250 and 350 mg/L. Regarding the decontamination efficacy, the washing of the two surfaces with oregano fastened the viability decrease of both the inoculated microorganisms over time. This phenomenon was more pronounced for wood as compared to steel. The data obtained suggests the great potential of this essential oil to be employed, as alternative to traditional chemicals, and as sanitizing strategy for surfaces. Key words: Oregano essential oil, GC/MS, surface decontamination, minimum inhibitory concentration.
Highlights
The adhesion and persistence of microorganisms in equipment surfaces have the potential to spread pathogens and spoilage microorganisms to foods, influencing their shelf-life and safety (Bae et al, 2012).This is significant in the food processing industry (Giaouris and Nychas, 2006) as well as in the domestic environment (Humphrey et al, 2001; Choi et al, 2012)
Several studies have shown that various foodborne pathogens including Escherichia coli and Listeria monocytogenes can survive for hours or even days on utensils and equipment surfaces (Humphrey et al, 2001; Wilks et al, 2005, 2006; Martinon et al, 2012)
This technique was chosen because it gives a measure of the volatile molecules of the oil and the preliminary condition for the antimicrobial effects of Essential oils (EOs) is the contact between the antimicrobial molecule and the target cells
Summary
The adhesion and persistence of microorganisms in equipment surfaces have the potential to spread pathogens and spoilage microorganisms to foods, influencing their shelf-life and safety (Bae et al, 2012). This is significant in the food processing industry (Giaouris and Nychas, 2006) as well as in the domestic environment (Humphrey et al, 2001; Choi et al, 2012). Several studies have shown the ability of microorganisms to attach to surfaces commonly found in the food processing environment, such as stainless steel, polystyrene, hydroxyapatite, rubber, glass and wood (Soares et al, 1992; Barnes et al, 1999).
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