Investigating the Antimicrobial Properties of Essential Oil Constituents and Their Mode of Action.

Essential oils (EOs) and plant extracts, rich in beneficial chemical compounds, have diverse applications in medicine, food, cosmetics, and agriculture. This study investigates the antibacterial activity of nine essential oil constituents (EOCs) against , focusing on the effects of treatment pH and biosynthetic requirements. The impact of EOCs on bacterial inactivation in strains was examined using both nonselective and selective culture media.

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.

This work approaches the possibility of combining mild heat treatments with citrus fruit essential oils (EOs) to improve the effectiveness of heat treatments and thus to reduce treatment intensity. Concentrations between 10 and 200 μL/L of lemon, mandarin, or orange EO were tested at 54 °C for 10 min in laboratory media, determining that 200 μL/L of each EO was necessary to achieve a 5 log(10) reduction of the initial Escherichia coli O157:H7 concentration. A relationship could be established between sublethally injured cells after the heat treatment and inactivated cells after the combined process.

Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.

Background: The present study reports on the antimicrobial activity and chemical composition of the essential oils (EOs) of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.

Results: The composition of these species was analysed by GC-MS, and 65 components were identified. Eucalyptus globulus EO showed a great similarity with EOs from other regions, with 1,8-cineole (79.