Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe.
Source of Essential Oil | Major Compounds Investigated in the Study | Applied Method | Experimental Condition | MIC (μL/mL) or Inhibition Zone (mm) |
MBC (μL/mL) | Reference |
---|---|---|---|---|---|---|
Achillea millefolium | Caryophyllene, 1,8-cineole, bornyl acetate, 1-terpinen-4-ol, β-pinene, camphor | Agar disc diffusion assay, MIC, MBC, biofilm assay | BHI broth using a broth microdilution method in the 96-well round-bottomed polystyrene microtiter plates | 31.3 μL/mL 16 mm |
62.5 μL/mL | Jadhav, Shah et al. [15] |
Allium sativum L. | Disc diffusion method, MIC, | 96-well micro-dilution plates with U-bottom wells | 37.5 μL/mL | Razavi Rohani, Moradi et al. [47] | ||
Allium vineale | Disc diffusion method, diameter of inhibition zone | Turkish Herby Cheese | 8–15 mm, depending on the strain | Sagun, Durmaz et al. [48] | ||
Brassica oleracea var. italica | Nanoliposome, nanocapsule, AOA, SEM, MIC | BSE nanoliposome, ricotta cheese | 0.8 μL/mL | Azarashkan, Farahani et al. [36] | ||
Caryophyllorum salisque | Nanoemulsion, MIC, characterization of NEs, agar well diffusion method, inhibition zone, TEM | Egyptian Talaga cheese, 96-well plate | 45.2 ± 34.25 mm | Elsherif and Talaat Al Shrief [41] | ||
Ceratonia siliqua | Nonadecane, heneicosane, naphthalene, 1,2-benzenedicarboxylic acid dibutylester, heptadecane, hexadecanoic acid, octadecanoic acid, 1,2-benzenedicarboxylic acid, phenyl ethyl tiglate, eicosene, farnesol 3, camphor, nerolidol, n-eicosane | Agar diffusion method MIC, MFC, MTT test, cytotoxicity assay |
96-well microplates | 2.5 μL/mL 17 ± 0.3 mm |
Hsouna, Trigui et al. [6] | |
Chaerophyllum macropodum | Disc diffusion method, diameter of inhibition zone | Turkish Herby cheese | 7–13 mm, depending on the strain | Sagun, Durmaz et al. [48] | ||
Cinnamomum zeylanicum | Agar disc diffusion assay MIC, MBC, sensory evaluation |
Raw minced meat | 7.5 μL/mL 7–28.7 mm, depending on strain and concentration |
7.5 μL/mL | Pesavento, Calonico et al. [27] | |
Cinnamomum cassia | Cinnamaldehyde, 2-propenal, acrylic acid, benzaldehyde | Agar diffusion, MIC, EO microencapsulation, sensory analysis, encapsulation efficiency | Italian salami | 3 μL/mL 0.8–38 mm, depending on the concentration |
Gottardo, Biduski et al. [31] | |
Cinnamomum cassia Blume | trans-Cinnamaldehyde, cinnamyl acetate | MIC, biofilm, DEM method | 96-well microtiter plates | 0.41 ± 0.02 μL/mL | Bermúdez-Capdevila, Cervantes-Huamán et al. [8] | |
Cinnamomum zeylanicum | Eugenol, cinnamaldehyde, cinnamyl acetate, β-phelandrene | MIC, biofilm, DEM method | 96-well microtiter plates | 4.56 ± 0.2 μL/mL | Bermúdez-Capdevila, Cervantes-Huamán et al. [8] | |
Cinnamomun zeylanicum | Cinnamaldehyde | MIC, biofilm, SEM, Box–Behnken experimental design | Plate, Falcon tubes | 1.6 μL/mL | Vidács, Kerekes et al. [19] | |
Cinnamomun zeylanicum | MIC, MBC, biofilm, eDNS, cytotoxicity, qPCR | 24-well culture plate | range 10 μL/mL | 50 μL/mL | Banerji, Mahamune et al. [24] | |
Citrus Changshan-huyou | Disc diffusion assay, MIC, time-to-kill assay, SEM, TEM, RNA-seq, biofilm assay, SEM, CLSM | Ribo-Zero rRNA Removal Kit | 40 μL/mL 25.48 ± 1.41 mm |
80 μL/mL | Guo, Gao et al. [9] | |
Citrus medica L. var. sarcodactylis Swingle | Agar diffusion assay (MIC) |
96-well tissue culture plate | 40 μL/mL/ 23.45 ± 1.23 mm |
Guo, Hu et al. [22] | ||
Citrus sinensis | Nanoemulsions (MIC, MBC), disc diffusion assay, time-to-kill assay, antibiofilm assay |
MHA, 96 well microtiter plate, 24 well microtiter plate | 9 ± 0.31 mm–13 ± 0.75 mm, depending on the concentrations |
Das, Vishakha et al. [1] | ||
Citrus limon var. pompia | Disc volatilization method, time-to-kill assay, SEM, TEM | Ricotta salata cheese | 0.086 μL/mL | Fancello, Petretto et al. [37] | ||
Citrus limon var. prompia |
Limonene, γ-terpinene, α-terpineol, β-pinene, β-myrcene, citral | Shelf-life evaluation, cell constituent release, crystal violet assay, SEM, sensory evaluations | RTE vegetable salads (carrot, tomato, green oak lettuce, red cabbage) | Parichanon, Sattayakhom et al. [49] | ||
Cuminum cyminum | Nanoemulsion, MIC, characterization of NEs, agar well diffusion method, inhibition zone, TEM | Egyptian Talaga cheese, 96-well plate | 50.23 ± 15.7 mm | Elsherif and Talaat Al Shrief [41] | ||
Cymbopogon citratus | Liposome system | Cheese | Cui, Wu et al. [40] | |||
Cymbopogon citratus | Geranial, neral, limonene, geraniol, geranyl acetate | Gene expression assay | PureLink RNA Mini Kit | Hadjilouka, Mavrogiannis et al. [50] | ||
Eugenia spp. | Eugenol, eugnyl acetate, caryophyllene | MIC, biofilm, DEM method | 96-well microtiter plates | 0.2 ± 0.02 μL/mL | Bermúdez-Capdevila, Cervantes-Huamán et al. [8] | |
Eugenia caryophyllata | Disc diffusion method, MIC | Beef hot dogs | 15.6–31.2 μL/mL, depending on the strain |
Singh, Singh et al. [28] | ||
Eugenia caryophyllata | MIC, MBC, biofilm, eDNS, cytotoxicity, qPCR | 24-well culture plate, | 1.5 μL/mL | Banerji, Mahamune et al. [24] | ||
Hibiscus surratensis L. calyce | β-Caryophyllene, menthol, methyl salicylate, camphor, germacrene D | Disc diffusion method, MIC, MBC | Broth | 0.15 ± 0.05 μL/mL 25.26 ± 1.53 mm |
0.083 ± 0.04 μL/mL | Akarca [4] |
Laurus nobilis | Liposome-coated, MIC, MBC, SEM | Silver carp (Hypophthalmicchthys molitrix) | 45 μL/mL | 50 μL/mL | Aala, Ahmadi et al. [51] | |
Melaleuca alternifolia | Terpinen-4-ol, gamma-terpinene, α-terpinene, α- terpineol, terpinolene, α-pinene | Agar disc diffusion method, MIC, death–time curve, SEM | Ground beef, 96-well microplates | 0.10 μL/mL 30 ± 8.8 mm |
0.15 μL/mL | Silva, Figueiredo et al. [52] |
Melissa officinalis | β-caryophyllene, cis-1,2-dihydroperillaldehyde, caryophyllene oxide, geranyl acetate, citronellal, β-citronellol, photocitral A, (E)-methyl geranate, β-linalool | Agar disc diffusion assay, MIC, time-kill curves determination, quorum sensing | Watermelon | 0.5 μL/mL 38.4 ± 4.2–54.6 ± 1.3 mm, depending on the strain |
Carvalho, Coimbra et al. [17] | |
Mentha piperita | Pulagone, isomenthone, piperitenone, menthone, piperitone | High-pressure processing, separately | Ayran (yoghurt) | Evrendilek and Balasubramaniam [53] | ||
Moringa oleifera | Palmitic acid, phytol, ethyl palmitate | MIC, double dilution method, virulence gene activity, time-to-kill curve, LSCM analysis | Mozzarella cheese, cheddar cheese, parmesan cheese, camembert cheese | 10 μL/mL | Cui, Li et al. [10] | |
Moringa oleifera | Palmitic acid, phytol, ethyl palmitate, hexadecanal | MIC, MBC, moringa–chitosan nanoparticles, FTIR, SEM, AFM, color and sensory evaluation, time-to-kill curve | Fresh hard cheese (cheddar) | 10 μL/mL | 10 μL/mL | Lin, Gu et al. [5] |
Nigella sativa | Carvacrol, thymol, thymohydroquinone, thymoquinone, limonene, carvone, p-cymene, γ-terpinene | Standard disc diffusion technique | Am1 plate | 28.2 ± 2.0–39.5 ± 1.1 mm, depending on the strain | Nair, Vasudevan et al. [35] | |
Origanum majorana | Terpinene-4-ol, γ-terpinene, β-phellandrene | MIC, biofilm, SEM, Box–Behnken experimental design | Plate, Falcon tubes | 6.3 μL/mL | Vidács, Kerekes et al. [19] | |
Origanum vulgare | Monoterpene, carvacrol, p-cymene, sesquiterpenes | Agar disc diffusion assay MIC, MBC, sensory evaluation |
Raw minced meat | 0.062–0.12 μL/mL, depending on the strain 10.3–27.3, depending on strain and concentration |
0.062–0.12 μL/mL, depending on the strain | Pesavento, Calonico et al. [27] |
Origanum vulgare | Carvacrol, o-cymene, thymol | Petri dish, confocal laser scanning, MIC, | GEN III microplates | 2.50 μL/mL | Maggio, Rossi et al. [32] | |
Origanum | Carvacrol, linalool, p-cymene | Thermal inactivation by sous-vide processing, D and z-values | Atlantic salmon (Salmo salar) | Dogruyol, Mol et al. [54] | ||
Origanum vulgare | Thymol, carvacrol | Inoculation of chicken fillets, sensory evaluation, changes in shelf-life study | Fresh chicken breast meat fillets | Khanjari, Karabagias et al. [55] | ||
Origanum vulgare | Carvacrol, p-cymene, caryophyllene, terpinene | Agar diffusion, MIC, EO microencapsulation, sensory analysis | Italian salami | 3 μL/mL 0.8–38 mm, depending on the concentration |
Gottardo, Biduski et al. [31] | |
Origanum vulgare subsp. hirtum | α-thujene, p-cymene, gamma-terpinene, thymol, carvacrol | Spreading, sensory evaluation | Feta cheese | Govaris, Botsoglou et al. [56] | ||
Origanum vulgare L. | Carvacrol | Carvacrol encapsulation on chia mucilage nanoparticle (CMNP) and flaxseed mucilage nanoparticle (FMNP) Carvacrol was encapsulated in mucilage (chia and flaxseed) using the BIC, time-to-kill assay |
96-well microplate | Cacciatore, Maders et al. [44] | ||
Phoenix dactylifera L. | 3,4-dimethoxytoluene, 5,9-undecadien-2-one, 9-octadecenoic acid, 2,6-dimethoxytoluene |
Inhibition zones, inhibition activity, agar well diffusion assay | Chicken meat | 13 mm | Al-Zoreky and Al-Taher [57] | |
Picea excelsa | β-Pinene, α-pinene, limonene, camphene, delta-3-carene, β phellandrene, 1,8-cineole, traces of sabinene, α-terpineol, terpinen-4-ol | MIC, LBC, MBC | Broth, plate | 0.15 ± 0.02–0.67 ± 0.26 μL/mL | 2–6 μL/mL | Canillac and Mourey [58] |
Picea excelsa | β-Pinene, α-pinene, limonene, camphene | MIC, MBC, simplified method, kinetic studies | Cheese | 0.25–0.26 μL/mL | 2–2.1 μL/mL | Canillac and Mourey [59] |
Pimenta dioica | Disc diffusion method, MIC | Beef hot dogs | 15.6–31.2 μL/mL, depending on the strain |
Singh, Singh et al. [28] | ||
Plectranthus amboinicus (Lour.) Spreng. | Thymol, p-cymene, β-myrcene, α-terpinolene | MIC, MBC, time-to-kill assay, bacterial anti-adhesion assay | Beef patties | 2 μL/mL | 4 μL/mL | Dutra da Silva, Bernardes et al. [16] |
Prangos ferulacea | Disc diffusion method, diameter of inhibition zone | Turkish Herby cheese | 8–13 mm, depending on the strain | Sagun, Durmaz et al. [48] | ||
Prunus armeniaca | Benzaldehyde, benzoic acid, mandelonitrile | Chitosan films, sensory evaluation | Spiced beef | Wang, Dong et al. [60] | ||
Rosmarinus officinalis | 1,8-cineole, α-pinene, sesquiterpenes | Agar disc diffusion assay, MIC, MBC, sensory evaluation |
Raw minced meat | 5–30 μL/mL, depending on the strain 6–19.7 mm, depending on strain and concentration |
5–30 μL/mL, depending on the strain | Pesavento, Calonico et al. [27] |
Rosmarinus officinalis | Disc diffusion method, MIC | Beef hot dogs | 62.5–125.0 μL/mL | Singh, Singh et al. [28] | ||
Syzygium aromaticum | Petri dish | Chicken frankfurters | Mytle, Anderson et al. [61] | |||
Syzygium aromaticum | MIC, MBC, plate colony counting, time-to-kill analysis, TEM | PYG liquid medium | 0.5 μL/mL | 1 μL/mL | Cui, Zhang et al. [3] | |
Salvia officinalis | Agar disc diffusion assay MIC, MBC, sensory evaluation |
Raw minced meat | 60 μL/mL 6–15.7 mm, depending on strain and concentration |
60 μL/mL | Pesavento, Calonico et al. [27] | |
Salvia officinalis | Disc diffusion method, MIC | Beef hot dogs | 125.0–250.0 μL/mL | Singh, Singh et al. [28] | ||
Salvia rosmarius | Liposome-coated, MIC, MBC, SEM | Silver carp (Hypophthalmicchthys molitrix) | 5 μL/mL | 10 μL/mL | Aala, Ahmadi et al. [51] | |
Salvia officinalis L. | β-Pinene, camphor, β-thujene, 1.8-cineole, α-humulene, endoborneol | Sous-vide cook-chill (SVCC), MIC | Maronesa male bovines | 31.25 μL/mL | Moura-Alves, Gouveia et al. [62] | |
Satureja horvatii | p-Cymene, thymol, thymol methyl ether, γ-terpinene, α-pinene, α-terpinene | MIC, MBC, MYC, modified micro-dilution technique, sensory evaluation | 96-wells microplates, pork meat medium | 0.57 ± 0.03 μL/mL | 1.15 ± 0.01 μL/mL) | Bukvicki, Stojkovic et al. [63] |
Schinus terebinthifolius Raddi | Monoterpenes such as α-pinene, β-Pinene, myrcene, limonene, D-germacrene | Disc diffusion method, MIC, MBC, inhibition zone | Cheese | 6.799–6.820 μL/mL 35.22 ± 0.79–40.86 ± 0.31 mm |
6820–13.598 μL/mL | da Silva Dannenberg, Funck et al. [42] |
Tetraastris catuaba | β-Caryophyllene, α-copaeno, α-himachalene, iso-sylvestrene, linalool butanoate, α-pinene, guaiene | Nanoemulsion, thermal analysis, stability test, TEM, biofilm assay, SEM | Microtiter plate, BHI agar | Silva, de Souza Arruda et al. [38] | ||
Trachyspermum ammi | Thymol, p-cymene, γ-terpinene, α-terpinene, α-thujene | Nanoemulsions, MIC, MBC | Turkey fillet preparation | 8 μL/mL | Kazemeini, Azizian et al. [39] | |
Thymbra capitata | MIC, MBC, WGS, antibiotic susceptibility test, Thymbra capitata evolution asay | Skimmed milk | 0.15–0.30 μL/mL, depending on the strain |
0.20–0.40 μL/mL, depending on the strain |
Berdejo, Pagan et al. [64] | |
Thymus capitatus | Carvacrol, p-cymene | MIC, biofilm, DEM method | 96-well microtiter plates | 2.56 ± 0.17 μL/mL |
Bermúdez-Capdevila, Cervantes-Huamán et al. [8] | |
Thymus eriocalyx | Thymol, α-phellandrene, cis-sabinene hydroxide, 1,8-cineole, α-pinene | Disc diffusion method, MIC, bactericidal kinetics, TEM | BHI, MH | 0.25 μL/mL 19–44 mm, depending on the concentration |
Rasooli, Rezaei et al. [11] | |
Thymus x-porlock | Thymol, α-phellandrene, cis-sabinene hydroxide, 1,8-cineole, α-pinene | Disc diffusion method, MIC, bactericidal kinetics, TEM | BHI, MH | 0.25 μL/mL/19–40 mm, depending on the concentration | Rasooli, Rezaei et al. [11] | |
Thymus vulgaris | Monoterpenes and sesquiterpenes, p-cymene, thymol | Agar disc diffusion assay MIC, MBC, sensory evaluation |
Raw minced meat | 0.25 μL/mL 11–33.5 mm, depending on the strain and concentration |
0.25 μL/mL | Pesavento, Calonico et al. [27] |
Thymus vulgaris | p-Cymene, γ-terpinene, thymol, carvacrol, β-bisabolene | Spreading, sensory evaluation | Feta cheese | Govaris, Botsoglou et al. [56] | ||
Thymus vulgaris | Disc diffusion method, MIC | Beef hot dogs | 7.8–15.6 μL/mL, depending on the strain |
Singh, Singh et al. [28] | ||
Thymus vulgaris | γ-Terpinene, thymol, p-cymene | MIC, biofilm, SEM, Box–Behnken experimental design | 6.3 μL/mL | Vidács, Kerekes et al. [19] | ||
Thymus vulgaris L. | Carvacrol | Carvacrol encapsulation on chia mucilage nanoparticle (CMNP) and flaxseed mucilage nanoparticle (FMNP), carvacrol was encapsulated in mucilage (chia and flaxseed) using the BIC, time-to-kill assay |
96-well microplate | Cacciatore, Maders et al. [44] | ||
Thymus vulgaris L. | α-Pinene, p-cymene, thymol, linalool, γ-Terpinene | MIC | Cheese, microtiter plate | 2.5 μL/mL | de Carvalho, de Souza et al. [33] | |
Thymus zygis | Disc diffusion method, vapor-phase antimicrobial activity determination, MIC, time-to-kill curves, motility assay, biofilm | Chicken juice, lettuce leaf model, ZHT-treated skim, milk, spinach | 0.5 μL/mL 41.55 ± 2.63–55.04 ± 3.64 mm, depending on the strain |
Coimbra, Carvalho et al. [45] | ||
Zataria multiflora Boiss | α-Pinene, p-cymene, α-terpinene, eucalyptol, α-terpineol | Sensory analysis, MBC, gene expression assay (RNS extraction, purification, RT-PCR) | Broth and minced rainbow trout | 0.31–0.9 μL/mL, depending on the temperature |
0.625–1.25 μL/mL, depending on temperature |
Pilevar, Hosseini et al. [23] |
Ziziphora clinopodioides | Carvacrol, thymol, p-cymene, ɣ-terpinene | Chitosan–gelatin film, sensory evaluation | Minced rainbow trout | Kakaei and Shahbazi [65] |
This entry is adapted from the peer-reviewed paper 10.3390/microorganisms11061364