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Antibacterial activity of tea tree and thyme oil

Foodborne diseases are still one of the most widespread health problems in the contemporary world and an important cause of reduced economic productivity. Since enhancement of interest in ‘green’ consumerism and reduction of synthetic food additives, essential oils can be used to improve food safety of many food products. The antimicrobial activity of tea tree and thyme oil was evaluated against bacterial species important in food processing industry: Escherichia coli, Pseudomonas fluorescens, Salmonella enteritidis, Yersinia enterocolitica, Bacillus cereus, Enterococcus faecalis, Listeria monocytogenes and Staphylococcus aureus by macrobroth dilution method. Similar bactericidal effect of tea tree oil and thyme essential oil was detected to Gram-positive and Gram-negative bacteria with 2000 ppm to E. coli, P. fluorescens, S. enteritidis, B. cereus and L. monocytogenes. The most resistant bacteria to analyzed essential oil was E. faecalis with bactericidal effect of 8000 ppm of oils, followed by S. aureus by bactericidal effect of 4000 ppm of tea tree oil. Staphylococcus aureus and Y. enterocolitica, were the most sensitive bacteria to thyme essential oil (1000 ppm). Antibacterial effect of tea tree oil at ½ and ¾ of minimal inhibitory concentration to Escherichia coli and L. monocytogenes was evaluated during incubation in Brain Hearth Infusion broth. Both analyzed oil inhibited E. coli from 4th to 24th hour of incubation, while higher concentrations of analyzed are required to inhibit L. monocytogenes. Essential oils used in the experiment are used to evaluate antibacterial effect to inhibit tested bacteria in selected low and high fat products.

antibacterial effect ; tea tree oil ; thyme oil

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