Skip to main content
SpringerLink
Log in

Inactivation of E. coli O157:H7 on Rocket Leaves by Eucalyptus and Wild-Thyme Essential Oils

  • Conference paper
Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology

  • 533 Accesses

Abstract

Recently, the consumption of fresh produce has been associated with the outbreaks of Escherichia (E.) coli O157:H7, the dangerous foodborne pathogen. Accordingly, the objective of this work was to evaluate the effectiveness of essential oils (EOs) of 24 different plants and herbs in controlling growth of E. coli O157:H7 in rocket leaves model. EOs antibacterial activities and MICs were determined by disk diffusion and micro-dilution methods, respectively. The effectiveness of most active EOs (0.5 and 1 % v/w) were further examined for sanitizing rocket leaves contaminated with 3 log CFU/leaf of E. coli O157:H7 strains cocktail after storage at 4 °C/3 days and 25 °C/24 h. The EOs of Wild-thyme and Eucalyptus had the most (p < 0.05) inhibition activity with Minimal Inhibitory Concentration (MIC) values of 0.32 μL/g. In control rocket leaves samples, E. coli O157:H7 populations increased by 1.16 and 2.60 log cycles after storage at 4 °C/3 days and 25 °C/24 h, respectively. Compared with control samples, sanitizing of rocket leaves stored at 25 °C/24 h with either 0.5 or 1 % of Eucalyptus or Wild-thyme resulted in 1.85, 1.97, 1.95, and 1.98 log cycles reduction in population counts, respectively, whereas sanitizing of samples stored at 4 °C/3 days resulted in 1.82, 1.85, 1.90, and 1.99 log cycles reduction, respectively. Findings showed that EOs of Wild-thyme and Eucalyptus were effective in sanitizing E. coli O157:H7 on rocket leaves at both storage conditions. Our results suggest that these EOs could be used as natural sanitizers in many final produce products, with better safety profile and consumer acceptance compared to chemical sanitizers.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Allende, A., McEvoy, J., Tao, Y., & Luo, Y. (2009). Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro. Food Control, 20, 230–234.

    Article  CAS  Google Scholar 

  • Al-Nabulsi, A. A., Osaili, T. M., Obaidat, H. M., Shaker, R. R., Awaisheh, S. S., & Holley, R. A. (2013). Inactivation of stressed E. coli O157:H7 cells on the surface of rocket salad leaves by chlorine and peroxyacetic acid. Journal of Food Protection, 77(1), 32–39.

    Article  Google Scholar 

  • Alzoreky, S., & Nakahara, K. (2003). Antimicrobial activity of extracts from some edible plants commonly consumed in Asia. International Journal of Food Microbiology, 80, 223–230.

    Article  CAS  Google Scholar 

  • Aruscavage, D., Lee, K., Miller, S., & LeJeune, J. T. (2006). Interactions affecting the proliferation and control of human pathogens on edible plants. Journal of Food Science, 71, R89–R99.

    Article  CAS  Google Scholar 

  • Awaisheh, S. (2013). Efficacy of Fir and Qysoom essential oils, alone and in combination, in controlling Listeria monocytogenes in vitro and in RTE meat products model. Food Control, 34, 657–661.

    Article  CAS  Google Scholar 

  • Beuchat, R., & Golden, A. (1989). Antimicrobials occurring naturally in foods. Food Technology (Chicago), 43, 134–142.

    CAS  Google Scholar 

  • Brackett, R. E. (1999). Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biology and Technology, 15, 305–311.

    Article  Google Scholar 

  • Burnett, S. L., Chen, J., & Beuchat, L. R. (2000). Attachment of Escherichia coli O157:H7 to the surfaces and internal structures of apples as detected by confocal scanning laser microscopy. Applied and Environmental Microbiology, 66, 4679–4687.

    Article  CAS  Google Scholar 

  • Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods-a review. International Journal of Food and Microbiology, 94, 223–253.

    Article  CAS  Google Scholar 

  • Burt, S. A., & Reinders, R. D. (2003). Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology, 36, 162–167.

    Article  CAS  Google Scholar 

  • Centers for Disease Control and Prevention (CDC). (2009). Surveillance for foodborne disease outbreaks—United States. Retrieved March 23, 2013, from http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6035a3.htm?s_cid=mm6035a3_w

  • Dorman, H. J. D., & Deans, S. G. (2000). Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88, 308–316.

    Article  CAS  Google Scholar 

  • European Centre for Disease Prevention and Control (ECDC). (2011). Shiga toxin-producing E. coli (STEC): Update on outbreak in the EU (27 July 2011, 11:00). Retrieved June 11, 2013, from http://www.ecdc.europa.eu/en/activities/sciadvice/Lists/-bf0f23083f30&ID¼1166&RootFolder¼%2Fen%2Factivities%2Fsciadvice%2FLists%2FECDC%20Reviews

  • Friedman, M., Henika, P. R., & Mandrell, R. E. (2002). Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection, 65(10), 1545–1560.

    CAS  Google Scholar 

  • Holley, A., & Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Journal of Food Microbiology, 22, 273–292.

    Article  CAS  Google Scholar 

  • Keskinen, L. A., Burke, A., & Annous, B. A. (2009). Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. International Journal of Food Microbiology, 132, 134–140.

    Article  CAS  Google Scholar 

  • Kim, J. K., & Harrison, M. A. (2008). Transfer of Escherichia coli O157:H7 to romaine lettuce due to contact water from melting ice. Journal of Food Protection, 71, 252–256.

    Google Scholar 

  • Klančnik, A., Piskernik, S., Jeršek, B., & Mozina, S. S. (2010). Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. Journal of Microbiological Methods, 81, 121–126.

    Article  Google Scholar 

  • Lang, M. M., Harris, L. J., & Beuchat, L. R. (2004). Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated on the surface of tomatoes. Journal of Food Protection, 67, 732–741.

    Google Scholar 

  • Mahmoud, B. S. M., & Linton, R. H. (2008). Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiology, 25, 244–252.

    Article  CAS  Google Scholar 

  • Nygard, K., Lassen, J., Vold, L., Andersson, Y., Fisher, I., Löfdahl, S., et al. (2008). Outbreak of Salmonella Thompson infections linked to imported rucola lettuce. Foodborne Pathogens and Disease, 5, 165–173.

    Article  Google Scholar 

  • Obaidat, M. M., & Frank, J. F. (2009). Inactivation of Escherichia coli O157:H7 on the intact and damaged portions of lettuce and spinach leaves using allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. Journal of Food Protection, 72, 2046–2055.

    CAS  Google Scholar 

  • Olaimat, A. N., & Holley, R. A. (2012). Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 32, 1–19.

    Article  CAS  Google Scholar 

  • Osaili, T. M., Al-Nabulsi, A. A., Shaker, R. R., Al-Holy, M. M., Al-Haddaq, M. S., Olaimat, A. N., et al. (2010). Efficacy of the thin agar layer method for the recovery of stressed Cronobacter spp. (Enterobacter sakazakii). Journal of Food Protection, 73, 1913–1918.

    Google Scholar 

  • Park, C. M., & Beuchat, L. R. (1999). Evaluation of sanitizers for killing Escherichia coli O157:H7, Salmonella and naturally occurring microorganisms on cantaloupes, honeydew melons, and asparagus. Dairy, Food and Environmental Sanitation, 19, 842–847.

    Google Scholar 

  • Russell, D. J., Abdul Majid, S., & Tobias, D. (2010). The presence of persistent coliform and E. coli contamination sequestered within the leaves of the popular fresh salad vegetable “Jarjeer/Rocket” (Eruca sativa L.). Egyptian Academic Journal of Biological Sciences, 2, 1–8.

    Google Scholar 

  • Ryu, J. H., & Beuchat, L. R. (2005). Biofilm formation by Escherichia coli O157:H7 on stainless steel: Effect of exopolysaccharide and Curli production on its resistance to chlorine. Applied and Environmental Microbiology, 71, 247–254.

    Article  CAS  Google Scholar 

  • Selim, S. (2011). Antimicrobial activity of essential oils against vancomycin-resistant Enterococci (VRE) and E. coli O157:H7 in feta soft cheese and minced beef. Brazilian Journal of Microbiology, 42, 187–196.

    Article  Google Scholar 

  • Seo, K. H., & Frank, J. F. (1999). Attachment of Escherichia coli O157:H7 to lettuce leaf surface and bacterial viability in response to chlorine. Journal of Food Protection, 62, 3–9.

    CAS  Google Scholar 

  • Singh, N., Singh, R. K., Bhunia, A. K., & Stroshine, R. L. (2002). Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Food Science and Technology, 35, 720–729.

    CAS  Google Scholar 

  • Solomon, E. B., Niemira, B. A., Sapers, G. M., & Annous, B. A. (2005). Biofilm formation, cellulose production, and Curli biosynthesis by Salmonella originating from produce, animal, and clinical sources. Journal of Food Protection, 68, 906–912.

    Google Scholar 

  • Statistical Analysis System (SAS). (2011). SAS software version 9.3. Cary, NC: SAS Institute.

    Google Scholar 

  • Stevens, A. (1982). Reaction products of chlorine dioxide. Environmental Health Perspectives, 46, 101–110.

    Article  CAS  Google Scholar 

  • Wan, J., Wilcock, A., & Coventry, M. J. (1998). The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. Journal of Applied Microbiology, 84, 153–158.

    Article  Google Scholar 

  • Yasunaka, K., Abe, F., Nagayama, A., Okabe, H., Lozada-Pérez, L., López-Villafranco, E., et al. (2005). Antibacterial activity of crude extracts from Mexican medicinal plants and purified coumarins and xanthones. Journal of Ethnopharmacology, 97, 293–299.

    Article  CAS  Google Scholar 

  • Yossa, N., Patel, J., Miller, P., Ravishankar, S., & Lo, Y. M. (2010). Antimicrobial activity of essential oils against Escherichia coli O157:H7 inorganic soil. Food Control, 21, 1458–1465.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Nutrition and Food Processing, Al-Balqa Applied University, Salt, 19117, Jordan

    Saddam S. Awaisheh

Authors
  1. Saddam S. Awaisheh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Saddam S. Awaisheh .

Editor information

Editors and Affiliations

  1. North Carolina A & T State University , Greensboro, North Carolina, USA

    Godfrey A. Uzochukwu

  2. North Carolina A & T State University , Greensboro, North Carolina, USA

    Keith Schimmel

  3. North Carolina A & T State University, Greensboro, North Carolina, USA

    Vinayak Kabadi

  4. North Carolina A&T State University , Greensboro, North Carolina, USA

    Shoou-Yuh Chang

  5. North Carolina A&T State University, Greensboro, North Carolina, USA

    Tanya Pinder

  6. North Carolina A&T State University, Greensboro, North Carolina, USA

    Salam A. Ibrahim

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing Switzerland

About this paper

Cite this paper

Awaisheh, S.S. (2016). Inactivation of E. coli O157:H7 on Rocket Leaves by Eucalyptus and Wild-Thyme Essential Oils. In: Uzochukwu, G., Schimmel, K., Kabadi, V., Chang, SY., Pinder, T., Ibrahim, S. (eds) Proceedings of the 2013 National Conference on Advances in Environmental Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-19923-8_11

Download citation

Publish with us

Policies and ethics

Search

Navigation