{"id":2916,"date":"2012-05-02T15:19:11","date_gmt":"2012-05-02T15:19:11","guid":{"rendered":"https:\/\/www.quinessence.com\/blog\/?p=2916"},"modified":"2021-08-03T13:33:38","modified_gmt":"2021-08-03T13:33:38","slug":"essential-oils-and-plant-extracts-combat-e-coli","status":"publish","type":"post","link":"https:\/\/www.quinessence.com\/blog\/essential-oils-and-plant-extracts-combat-e-coli","title":{"rendered":"Essential Oils And Plant Extracts Combat E. Coli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3492\" src=\"https:\/\/www.quinessence.com\/blog\/wp-content\/uploads\/2014\/06\/e-coli.jpg\" alt=\"Lemongrass essential oil combats Escherichia coli bacteria\" width=\"250\" height=\"188\" \/>New research has discovered that olive extract and <a title=\"lemongrass essential oil\" href=\"https:\/\/www.quinessence.com\/lemongrass-essential-oil\">lemongrass essential oil<\/a> reduced <em>Escherichia coli\u00a0<\/em> in hamburger to undetectable levels. The occurrence of Escherichia coli O157:H7, the prime E. coli pathogen in ground beef, is inactivated by high heat during cooking, which also leads to the formation of cancer-causing heterocyclic amines (HCAs).<\/p>\n<p>Building on previous research, this study evaluated the ability of plant extracts, spices, and essential oils to simultaneously inactivate E. coli O157:H7 and prevent the formation of HCAs. Spices and extracts were added at a 5-percent concentration while essential oils were tested at a 1-percent level.<\/p>\n<p>The best results for both measures were obtained from an olive extract (a freeze-dried, organic olive water extract powder consisting of 98-99 percent olive pulp and 1-2 percent citric acid), apple-skin extract (containing an 82-percent concentration of a mixture of phenolic compounds), and <a title=\"clove bud essential oil\" href=\"https:\/\/www.quinessence.com\/clove-bud-essential-oil\">clove-bud essential oil<\/a>\u00a0 (up to 90 percent eugenol). Olive extract and lemongrass essential oil reduced E. coli O157:H7 to undetectable levels, while onion powder, which appeared to reduce microbial growth, and olive extract had the greatest inhibitory activity against HCA formation.<\/p>\n<div class=\"hdivider\"><\/div>\n<h2>Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties.<\/h2>\n<p>Journal of Agricultural and Food Chemistry, March 7, 2012<\/p>\n<h2>Abstract<\/h2>\n<p>Meats need to be heated to inactivate foodborne pathogens such as Escherichia coli O157:H7. High-temperature treatment used to prepare well-done meats increases the formation of carcinogenic heterocyclic amines (HCAs). We evaluated the ability of plant extracts, spices, and essential oils to simultaneously inactivate E. coli O157:H7 and suppress HCA formation in heated hamburger patties.<\/p>\n<p>Ground beef with added antimicrobials was inoculated with E. coli O157:H7 (107 CFU\/g). Patties were cooked to reach 45 \u00b0C at the geometric center, flipped, and cooked for 5 min. Samples were then taken for microbiological and mass spectrometry analysis of HCAs.<\/p>\n<p>Some compounds were inhibitory only against E. coli or HCA formation, while some others inhibited both. Addition of 5% olive or apple skin extracts reduced E. coli O157:H7 populations to below the detection limit and by 1.6 log CFU\/g, respectively.<\/p>\n<p>Similarly, 1% lemongrass essential oil reduced E. coli O157:H7 to below detection limits, while clove bud essential oil reduced the pathogen by 1.6 log CFU\/g. The major heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) were concurrently reduced with the addition of olive extract by 79.5% and 84.3% and with apple extract by 76.1% and 82.1%, respectively.<\/p>\n<p>Similar results were observed with clove bud oil: MeIQx and PhIP were reduced by 35% and 52.1%, respectively.<\/p>\n<p>Addition of onion powder decreased formation of PhIP by 94.3%. These results suggest that edible natural plant compounds have the potential to prevent foodborne infections as well as carcinogenesis in humans consuming heat-processed meat products.<\/p>\n<p>Copyright \u00a9 2012 American Herbal Products Association, Engredea News &amp; Analysis<\/p>\n","protected":false},"excerpt":{"rendered":"<p>New research has discovered that olive extract and lemongrass essential oil reduced Escherichia coli\u00a0 in hamburger to undetectable levels. The occurrence of Escherichia coli O157:H7, the prime E. coli pathogen in ground beef, is inactivated by high heat during cooking, which also leads to the formation of cancer-causing heterocyclic amines (HCAs). Building on previous research, [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[541],"tags":[514],"class_list":["post-2916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essential-oil-research","tag-essential-oils","Essential Oil Research"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Essential Oils And Plant Extracts Combat E. 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