In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids

Authors

  • E.C. Friedly,

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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  • P.G. Crandall,

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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  • S.C. Ricke,

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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  • M. Roman,

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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  • C. O'Bryan,

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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  • V.I. Chalova

    1. Authors Friedly, Crandall, Ricke, and O'Bryan are with Center for Food Safety IFSE and Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, U.S.A. Author Roman is an IFT Scholar, currently attending the Dept. of Food Science, Univ. of Illinois at Urbana-Champaign, Urbana-Champaign, IL 61820, U.S.A. Authors Ricke and Chalova are with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Direct inquiries to author Crandall (E-mail: crandal@uark.edu).
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Abstract

ABSTRACT:  The objectives of this study were to screen activity of citrus essential oil fractions (EOs) alone and in combination with organic acids against 2 species of Listeria. Five citrus EOs were initially screened by disc diffusion assay for antibacterial activity. Cold pressed terpeneless Valencia orange oil (CP terpeneless oil) had the strongest bacteriostatic (MIC) and bactericidal (MBC) properties at 0.55% and 1.67%, respectively. Four organic acids were tested for effectiveness against Listeria. Citric and malic acids proved to be the most effective with MBC of 1.1% alone. Assays were conducted to determine synergistic effects of EOs and citric or malic acids. There was a significant decrease in MIC and MBC to 0.04% EO plus 0.12% malic or citric acid. EOs from citrus paired with organic acids offer the potential as an all-natural antimicrobial for improving the safety of all-natural foods.

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