This study aimed to evaluate the antibacterial activities of the essential oils from Origanum vulgare L. (OV) and Rosmarinus officinalis L. (RO), both singly and in combination at sub-inhibitory concentrations (¼ MIC + ¼ MIC), against Aeromonas hydrophila and to investigate the possible mechanisms underlying these activities. Used singly (OV: 2.5 μL/mL; RO: 20 μL/mL) or in a mixture (OV: 0.625 μL/mL + RO: 5 μL/L), these essential oils led to a significant decrease (p<0.01) in bacterial viability after 24 h of exposure. A decrease in glucose consumption by A. hydrophila and release of cellular material were observed immediately after the addition of the essential oils, both singly and as a mixture, and continued for up to 6 h. Electron microscopy of cells exposed to the essential oils revealed severe changes in the plasma membrane, cytoplasmic appearance, and cell shape during the 6-h exposure period. OV and RO essential oils combined at sub-inhibitory concentrations could be rationally applied to inhibit the growth of A. hydrophila in food products, particularly minimally processed vegetables.
Get full access to this article
View all access options for this article.
References
1.
AllendeA, SelmaMV, López-GálvezFet al.Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce. Postharvest Biol Technol, 2008; 49:155–163.
2.
AzerêdoGA, StamfordTLM, NunesPCet al.Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables. Food Res Int, 2011; 44:1541–1548.
3.
BarrosJC, ConceiçãoML, Gomes NetoNJet al.Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods. LWT Food Sci Technol, 2009; 42:1139–1143.
4.
BattistelliM, De SanctisR, De BellisRet al.Rhodiola rosea as antioxidant in red blood cells: Ultrastructural and hemolytic behaviour. Eur J Histol, 2005; 49:243–254.
5.
BennisS, ChamiF, ChamiNet al.Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Lett Appl Microbiol, 2004; 38:454–458.
6.
CarsonCF, MeeBJ, RileyTV. Mechanism of action of Melaleuca altenifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrobl Agent Chemother, 2002; 46:1914–1920.
7.
ChangCY, ThompsonH, RodmanNet al.Pathogenic analysis of Aeromonas hydrophila septicaemia. Ann Clin Lab Sci, 1997; 27:254–259.
8.
CoxSD, GustafsonJE, MannCMet al.Tea tree oil causes K+ leakage and inhibits respiration in Escherichia coli. Lett Appl Microbiol, 1998; 26:355–358.
9.
DaskalovH. The importance of Aeromonas hydrophila in food safety. Food Control, 2006; 17:474–483.
10.
DimirtievićSI, MihajlovskiKR, AntonovićDGet al.A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chem, 2007; 74:774–782.
11.
ElgayyarM, DraughonFA, GoldenDAet al.Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Prot, 2000; 64:1019–1024.
12.
FrancisGA, ThomasC, O'BeirneD. The microbiological safety of minimally processed vegetables. Int J Food Sci Technol, 1999; 34:1–22.
13.
Gomez-LópezVM, DevlieghereF, BonduelleVet al.Intense light pulses decontamination of minimally processed vegetables and their shelf-life. Int J Food Microbiol, 2005; 103:79–89.
14.
GuttierrezJ, Barry-RyanC, BourkeP. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol, 2008; 124:91–97.
15.
HugoWB. A review: A brief history of heat and chemical preservation and disinfection. J Appl Bacteriol, 1991; 71:9–18.
16.
LacombeA, WuVCH, TylerSet al.Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7. Int J Food Microbiol, 2010; 139:102–107.
17.
MannCM, MarkhamJL. A new method for determining the minimum inhibitory concentration of essential oils. J Appl Microbiol, 1998; 84:538–544.
18.
McMahonMAS, McDowellDA, BlairIS. The pattern of pleomorphism in stressed Salmonella Virchow populations in nutrient and growth phase dependent. Lett Appl Microbiol, 2007; 45:276–281.
19.
McMahonMAS, WilsonIG. The occurrence of enteric pathogens and Aeromonas species in organic vegetables. Int J Food Microbiol, 2001; 70:155–162.
20.
MongeR, Arias-EchandiML, UtzingerD. Presence of cytotoxic Aeromonas and Plesiomonas shigelloides in fresh vegetables. Rev Biomed, 1998; 9:176–180.
21.
MuñozM, GuevaraL, PalopAet al.Determination of the effect of plant essential oils obtained by supercritical fluid extraction on the growth and viability of Listeria monocytogenes in broth and food systems using flow cytometry. LWT Food Sci Technol, 2009; 42:220–227.
22.
NaigreR, KalckP, RoquesCet al.Comparison of antimicrobial properties of monoterpenes and their carbonylated products. Planta Medica, 1996; 62:275–277.
23.
NaveenaBM, MuthukumarM, SenARet al.Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci, 2006; 74:409–415.
24.
OliveiraCEV, StamfordTLM, Gomes NetoNJet al.Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids. Int J Food Microbiol, 2010; 137:308–311.
25.
OlivottoE, BorziRM, VitellozziRet al.Differential requirements for IKKa and IKKb in the terminal differentiation of primary human osteoarthritic chondrocytes. Arthrit Rheumat, 2008; 58:227–239.
26.
PianettiA, MantiA, BoiPet al.Determination of viability of Aeromonas hydrophila in increasing concentrations of sodium chloride at different temperatures by flow cytometry and plate count technique. Int J Food Microbiol, 2008; 127:252–260.
27.
PianettiA, BattistelliM, CitterioBet al.Morphological changes of Aeromonas hydrophila in response to osmotic stress. Micron, 2009; 40:426–433.
28.
PiuriM, Sanchez-RivasC, RuzalSM. Cell wall modifications during osmotic stress in Lactobacillus casei. J Appl Microbiol, 2005; 98:84–95.
29.
QadriSM, ZafarM, LeeGC. Can isolation of Aeromonas hydrophila from human faeces have any clinical significance?J Clin Gastroenterol, 1991; 3:537–540.
30.
Ruiz-BarbaJL, Rios-SanchezRM, Fedriani-IrisoCet al.Bactericidal effect of phenolic compounds from green olives against L. plantarum. Syst Appl Microbiol, 1990; 13:199–220.
31.
SacchettiG, MaiettiS, MuzzoliMet al.Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem, 2005; 91:621–632.
32.
SinghN, SingRK, BhuniaAKet al.Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O147:H7 on lettuce. Food Microbiol, 2002; 19:183–193.
33.
SouzaEL, BarrosJCB, ConceiçãoMLet al.Combined application of Origanum vulgare L. essential oil and acetic acid for controlling the growth of Staphylococcus aureus in foods. Braz J Microbiol, 2009; 40:387–393.
34.
SouzaEL, StamfordTLM, LimaEOet al.Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Cont, 2007; 18:409–413.
35.
SzaboE, ScurrahK, BorrowsJ. Survey for psycthrotrophic bacterial pathogens in minimally processed lettuce. Lett Appl Microbiol, 2000; 30:456–460.
36.
TassouC, KoutsoumanisK, NychasGJE. Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Res Int, 2000; 33:273–280.
37.
UyttendaeleM, NeytsK, VanderswalmenHet al.Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution. Int J Food Microbiol, 2004; 90:263–271.
