ANTIBACTERIAL ACTIVITY OF SOME ESSENTIAL OIL COMPONENTS AGAINST 5 FOODBORNE PATHOGENS

Antibacterial activity of 11 essential oil constituents against Escher ichia coli, E. coli O157:H7, Salmonella typhimurium, Listeria monocyto genes, and Vibrio vulnificus was tested at 5, 10, 15, and 20% in 1% Tw een 20 using a paper disk method. Eight constituents were then tested in liquid medium to determine minimum inhibitory and minimum bacterici dal concentrations (MIC and MBC, respectively). V. vulnificus was most susceptible using disk assay. Carvacrol showed strong bactericidal ac tivity against all tester strains, while limonene, nerolidol, and beta -ionone were mostly inactive. Carvacrol was highly bactericidal agains t S. typhimurium and V. vulnificus in liquid medium (MBC 250 mu g/mL). Citral and perillaldehyde had MBCs of 100 and 250 mu g/mL against V. vulnificus. Terpineol and linalool were least potent against tester st rains, with MBCs of 1000 mu g/ mL. Citral, geraniol, and perillaldehyd e at 500 mu g/mL completely killed E. coli, E. coli O157:H7, and S. ty phimurium, while citronellal at 250 mu g/mL killed V. vulnificus. Ther efore, these compounds could serve as potential antibacterial agents t o inhibit pathogen growth in food.