Oregano Essential Oil versus Conventional Disinfectants against ISalmonella/I Typhimurium and IEscherichia coli/I O157:H7 Biofilms and Damage to Stainless-Steel Surfaces

This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms...

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Bibliographic Details
Published in:Pathogens (Basel) 2023-10, Vol.12 (10)
Main Authors: Luna-Solorza, Jesus M, Ayala-Zavala, J. Fernando, Cruz-Valenzuela, M. Reynaldo, González-Aguilar, Gustavo A, Bernal-Mercado, Ariadna T, Gutierrez-Pacheco, M. Melissa, Silva-Espinoza, Brenda A
Format: Article
Language:English
Subjects:
Chemical properties
Comparative analysis
Contamination
Control
Disinfection and disinfectants
Escherichia coli infections
Essences and essential oils
Hydrogen peroxide
Methods
Microbial contamination
Oregano
Salmonellosis
Sodium hypochlorite
Steel, Stainless
Testing
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Summary:This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.52 mg mL[sup.−1] . In addition, damage to stainless-steel surfaces following disinfection treatments was assessed by weight loss analysis and via visual inspection using light microscopy. Compared to the other treatments, oregano oil caused the least damage to stainless steel (~0.001% weight loss), whereas sodium hypochlorite caused the most severe damage (0.00817% weight loss) when applied at 0.5 mg mL[sup.−1] . Moreover, oregano oil also had an apparent protective impact on the stainless steel as weight losses were less than for the control surfaces (distilled water only). On the other hand, sodium hypochlorite caused the most severe damage to stainless steel (0.00817% weight loss). In conclusion, oregano oil eliminated monoculture biofilms of two important foodborne pathogens on 304 stainless-steel surfaces, while at the same time minimizing damage to the surfaces compared with conventional disinfectant treatments.
ISSN:2076-0817
2076-0817
DOI:10.3390/pathogens12101245