Antibacterial Activity of Clove and Peppermint Essential Oil Emulsions against Salmonella Typhimurium and Its Applicability as Sanitizer for Washing of Basil Leaves
Keywords:
clove, antibacterial activity , peppermint, emulsion, S. TyphimuriumAbstract
Background and Objectives : This study examined the antibacterial activity of clove and peppermint essential oil emulsions against Salmonella Typhimurium both in vitro and on basil leaves
Methodology : The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution method. A time-kill assay was performed to evaluate the bactericidal activity. The morphology of the bacteria exposed to the essential oil emulsions was examined with scanning electron microscopy (SEM). The basil leaves were artificially inoculated with S. Typhimurium, the inoculated basil leaves were then washed in clove essential oil emulsions at 1xMIC (0.125%) concentration for 5 min and peppermint essential oil emulsion at 1xMIC (0.25%) concentration for 10 min. Sterile distilled water containing Tween 80 was used as the control. The population of S. Typhimurium on basil leaves was evaluated. In addition, the color changes in the treated basil leaves were determined.
Main Results : The MIC and MBC values for clove essential oil emulsion were both 0.125%, while those for peppermint essential oil emulsion were both 0.25%. The time-kill assay indicated that the clove and peppermint essential oil emulsions at concentration of 1xMIC effectively decreased the initial bacterial population by >3 log CFU/mL within 5 and 10 min, respectively. SEM showed that the treated cells had morphological changes and cell lysis when compared to control ones. Both essential oil emulsions significantly reduced (p<0.05) the population of S. Typhimurium on basil leaves without affecting the color of basil leaves.
Conclusions : The clove and peppermint emulsion has anti-S. Typhimurium activity both in vitro and on basil leaves which can be applied to be as an alternative as a sanitizer for fresh vegetables.
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