Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Mélanie Turgis (1) , Jaejoon Han (2) , Stéphane Caillet (1) , M. Lacroix (1)

1 INRS-IAF - Institut Armand Frappier
2 Department of Food Science and Biotechnology

The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ⩽ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis.

Mots clés: Mustard essential oil; Escherichia coli O157:H7; Salmonella typhi; Intracellular pH; Cell ATP concentration; Release of cell constituents; Electronic microscopy

Domaines: Maladies infectieuses

Mélanie Turgis, Jaejoon Han, Stéphane Caillet, M. Lacroix. Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi. Food Control, 2009, 20 (12), pp.1073-1079. ⟨10.1016/j.foodcont.2009.02.001⟩. ⟨pasteur-00819638⟩