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Volume 8
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10.3390/microorganisms8060924
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Review

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

by
Paulo E.S. Munekata
1,
Mirian Pateiro
1,
David Rodríguez-Lázaro
2,
Rubén Domínguez
1,
Jian Zhong
3,4 and
Jose M. Lorenzo
1,5,*
1
Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
2
Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain
3
Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing 100125, China
4
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
5
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(6), 924; https://doi.org/10.3390/microorganisms8060924
Submission received: 5 May 2020 / Revised: 17 June 2020 / Accepted: 17 June 2020 / Published: 18 June 2020
(This article belongs to the Special Issue Natural Antimicrobial Compounds)
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Abstract

Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
Keywords: E. coli O157:H7; Shiga toxin; terpenes; virulence regulation; antimicrobial mechanism; meat; dairy products; vegetables; food safety E. coli O157:H7; Shiga toxin; terpenes; virulence regulation; antimicrobial mechanism; meat; dairy products; vegetables; food safety

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MDPI and ACS Style

Munekata, P.E.S.; Pateiro, M.; Rodríguez-Lázaro, D.; Domínguez, R.; Zhong, J.; Lorenzo, J.M. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms 2020, 8, 924. https://doi.org/10.3390/microorganisms8060924

AMA Style

Munekata PES, Pateiro M, Rodríguez-Lázaro D, Domínguez R, Zhong J, Lorenzo JM. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms. 2020; 8(6):924. https://doi.org/10.3390/microorganisms8060924

Chicago/Turabian Style

Munekata, Paulo E.S., Mirian Pateiro, David Rodríguez-Lázaro, Rubén Domínguez, Jian Zhong, and Jose M. Lorenzo. 2020. "The Role of Essential Oils against Pathogenic Escherichia coli in Food Products" Microorganisms 8, no. 6: 924. https://doi.org/10.3390/microorganisms8060924

APA Style

Munekata, P. E. S., Pateiro, M., Rodríguez-Lázaro, D., Domínguez, R., Zhong, J., & Lorenzo, J. M. (2020). The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms, 8(6), 924. https://doi.org/10.3390/microorganisms8060924

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