The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food
Article first published online: 18 JAN 2007
Letters in Applied Microbiology
Volume 44, Issue 5, pages 495–499, May 2007
How to Cite
Fisher, K., Rowe, C. and Phillips, C.A. (2007), The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food. Letters in Applied Microbiology, 44: 495–499. doi: 10.1111/j.1472-765X.2006.02106.x
- Issue published online: 18 JAN 2007
- Article first published online: 18 JAN 2007
- 2006/1208: received 25 August 2006, revised 26 October 2006 and accepted 27 November 2006
- Arcobacter butzleri;
- Arcobacter spp;
- essential oils
Aims: To test the effect of oils and vapours of lemon, sweet orange and bergamot and their components against three Arcobacter butzleri strains.
Methods and Results: The disc diffusion method was used to screen the oils and vapours against three strains of A. butzleri. In vitro bergamot was the most inhibitory essential oil (EO) and both citral and linalool were effective. On cabbage leaf, the water isolate was the least susceptible to bergamot EO, citral and linalool (1–2 log reduction), with the chicken isolate being the most susceptible (6–8 log reduction). However, the latter appeared not to be susceptible to vapours over 24 h although type strain and water isolate populations reduced by 8 logs. On chicken skin, the effectiveness of the oils was reduced compared with that on cabbage leaf.
Conclusions: Bergamot was the most effective of the oils tested and linalool the most effective component. All strains tested were less susceptible in food systems than in vitro.
Significance and Impact of the Study: Arcobacter isolates vary in their response to EO suggesting that the results of type strain studies should be interpreted with caution. Bergamot EO has the potential for the inhibition of this ‘emerging’ pathogen.