Overview
SCIENTIFIC SCORE
Moderately Effective
Based on 11 Researches
8.2
USERS' SCORE
Good
Based on 5 Reviews
8.5
Supplement Facts
Serving Size: 1 Capsule
Amount Per Serving
%DV
Oregano (leaf and flower) Oil containing 75% carvacrol (37.5 mg)
50 mg
**
Flaxseed Oil
25 mg
**
Top Medical Research Studies
8
We observed the health benefits of oregano essential oil, particularly its ability to combat food poisoning. The research focused on the oil derived from oregano grown in the Atacama Desert, aiming to identify both its chemical properties and its effectiveness against harmful bacteria commonly associated with foodborne illnesses.
In our analysis, we identified fifty different metabolites in the oregano oil, including key components like thymol and carvacrol. These compounds are known for their antimicrobial properties. The results from our antibacterial tests revealed that the oil showed significant effectiveness against various pathogenic and phytopathogenic bacteria, especially those linked to food poisoning.
Overall, the study highlights oregano oil's strong potential as a natural remedy in the food industry and agriculture, showcasing its ability to inhibit bacterial growth. Thus, it presents a promising option for enhancing food safety and possibly reducing cases of foodborne illnesses.
In our analysis, we identified fifty different metabolites in the oregano oil, including key components like thymol and carvacrol. These compounds are known for their antimicrobial properties. The results from our antibacterial tests revealed that the oil showed significant effectiveness against various pathogenic and phytopathogenic bacteria, especially those linked to food poisoning.
Overall, the study highlights oregano oil's strong potential as a natural remedy in the food industry and agriculture, showcasing its ability to inhibit bacterial growth. Thus, it presents a promising option for enhancing food safety and possibly reducing cases of foodborne illnesses.
Read More
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
Read More
9
We explored how carvacrol, the main ingredient in oregano oil, impacts the behavior of Campylobacter jejuni, a bacteria linked to food poisoning. By examining its effects on the bacteria’s movement and ability to invade human cells, we aimed to understand its potential as a natural remedy against foodborne illness.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Read More
Most Useful Reviews
9
Strong antibacterial agent
5 people found this helpful
I consume oregano oil as a precaution against covid infection due to its strong antibacterial properties. It is effective for colds and also serves well for gastrointestinal issues, such as those caused by Helicobacter pylori and food poisoning. The liquid form has a potent smell and taste when diluted in water, while the capsules have little odour and are easier to swallow.
Read More
9
Helps with infections
4 people found this helpful
Oregano oil possesses antibacterial, antifungal, and antiviral properties, making it beneficial for treating skin conditions, stubborn acne, and food poisoning. Combining it with vitamin C and zinc aids recovery from colds. I have been purchasing antioxidant health products from this site for a while, and the quality is reassuring. The products have a sufficient portion size and provide more than expected.
Read More
9
Natural antibiotic
Oregano oil is a great natural antibiotic, effective for colds, food poisoning, and abdominal pain due to viruses and bacteria. Its quality and composition are excellent, and I always keep it in my first aid kit.
Read More
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 11 Researches
8.2
- All Researches
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
Read More
9
We explored how carvacrol, the main ingredient in oregano oil, impacts the behavior of Campylobacter jejuni, a bacteria linked to food poisoning. By examining its effects on the bacteria’s movement and ability to invade human cells, we aimed to understand its potential as a natural remedy against foodborne illness.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Read More
9
We examined the effectiveness of oregano essential oil in tackling foodborne pathogens known to cause food poisoning. By selecting from a variety of natural essential oils, including oregano, clove, and tea tree, we aimed to identify which oils could effectively inhibit the growth of harmful bacteria.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
We found that oregano and clove essential oils showed the strongest ability to restrict the growth of certain bacteria, specifically Listeria innocua, Staphylococcus aureus, Salmonella enteritidis, and Pseudomonas fragi. Among these, our results indicated that oregano essential oil had a particularly notable impact.
We developed edible films made with whey protein isolate infused with varying concentrations of these essential oils. Notably, the films containing oregano or clove were most effective in combatting microbial growth. However, we also discovered that Pseudomonas fragi was less susceptible compared to the other bacteria.
Overall, our research highlights the potential of using oregano essential oil in food packaging to enhance food safety and extend the shelf life of various products, making it an appealing option for the food industry.
Read More
9
We explored the potential of sweetpotato starch-based films infused with oregano oil as a way to combat foodborne pathogens. This innovative approach aims to create edible films that not only preserve food but also provide antimicrobial benefits.
In our investigation, we focused on how well these films can inhibit bacteria such as Salmonella Enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes. The results indicated that the sweetness of the sweetpotato starch offers a promising foundation for an effective edible film. When we added oregano oil to the films, we observed a noticeable increase in their ability to fend off harmful bacteria, particularly against the gram-negative bacteria.
The most effective concentration of oregano oil was found to be 2%, which led to the largest zone of inhibition measured at 18.43 mm² against Salmonella. This outcome highlights oregano's strong antimicrobial properties, suggesting that it could be beneficial in reducing the risks associated with food poisoning. However, we also noted that gram-positive bacteria like Listeria were less affected, indicating that while oregano oil is effective, its performance can vary against different types of bacteria.
In our investigation, we focused on how well these films can inhibit bacteria such as Salmonella Enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes. The results indicated that the sweetness of the sweetpotato starch offers a promising foundation for an effective edible film. When we added oregano oil to the films, we observed a noticeable increase in their ability to fend off harmful bacteria, particularly against the gram-negative bacteria.
The most effective concentration of oregano oil was found to be 2%, which led to the largest zone of inhibition measured at 18.43 mm² against Salmonella. This outcome highlights oregano's strong antimicrobial properties, suggesting that it could be beneficial in reducing the risks associated with food poisoning. However, we also noted that gram-positive bacteria like Listeria were less affected, indicating that while oregano oil is effective, its performance can vary against different types of bacteria.
Read More
8
Oregano oil combats food pathogens
We set out to explore the effectiveness of oregano essential oil in combating foodborne pathogens, particularly through a sodium alginate nanoemulsion coating on fresh chicken meat. This innovative approach aimed to tackle microbial contamination, a pressing concern in the food industry that leads to illnesses like diarrheal diseases.
Our research included the analysis of specific bacterial strains obtained from a reputable culture collection. We prepared essential oils and examined their chemical composition, revealing that oregano essential oil predominantly contained compounds like thymol and p-cymene known for their antimicrobial properties.
The study's findings demonstrated that our nanoemulsion coating exhibited noteworthy antibacterial effects against the target bacteria, suggesting that oregano essential oil could play a valuable role in food preservation. However, it’s worth noting that while we observed good results, the specific effects of oregano alone on food poisoning weren’t isolated, making it challenging to determine its standalone impact.
Overall, this study sheds light on the potential benefits of using oregano essential oil in food safety strategies, highlighting its role in reducing microbial growth in food products.
Our research included the analysis of specific bacterial strains obtained from a reputable culture collection. We prepared essential oils and examined their chemical composition, revealing that oregano essential oil predominantly contained compounds like thymol and p-cymene known for their antimicrobial properties.
The study's findings demonstrated that our nanoemulsion coating exhibited noteworthy antibacterial effects against the target bacteria, suggesting that oregano essential oil could play a valuable role in food preservation. However, it’s worth noting that while we observed good results, the specific effects of oregano alone on food poisoning weren’t isolated, making it challenging to determine its standalone impact.
Overall, this study sheds light on the potential benefits of using oregano essential oil in food safety strategies, highlighting its role in reducing microbial growth in food products.
Read More
User Reviews
USERS' SCORE
Good
Based on 5 Reviews
8.5
- All Reviews
- Positive Reviews
- Negative Reviews
9
Strong antibacterial agent
5 people found this helpful
I consume oregano oil as a precaution against covid infection due to its strong antibacterial properties. It is effective for colds and also serves well for gastrointestinal issues, such as those caused by Helicobacter pylori and food poisoning. The liquid form has a potent smell and taste when diluted in water, while the capsules have little odour and are easier to swallow.
Read More
9
Helps with infections
4 people found this helpful
Oregano oil possesses antibacterial, antifungal, and antiviral properties, making it beneficial for treating skin conditions, stubborn acne, and food poisoning. Combining it with vitamin C and zinc aids recovery from colds. I have been purchasing antioxidant health products from this site for a while, and the quality is reassuring. The products have a sufficient portion size and provide more than expected.
Read More
9
Natural antibiotic
Oregano oil is a great natural antibiotic, effective for colds, food poisoning, and abdominal pain due to viruses and bacteria. Its quality and composition are excellent, and I always keep it in my first aid kit.
Read More
7.5
Prophylaxis against illness
3 people found this helpful
Oregano oil is fantastic! My family takes it when someone has a cold or virus to avoid infection. When experiencing food poisoning, it proves reliable; even the most delicate family members could manage without issues while on holiday in Asia. Therefore, I consistently purchase it.
Read More
7.5
Effective against viruses
3 people found this helpful
Excellent! This oil works against covid and various viruses, as well as food poisoning.
Read More
Frequently Asked Questions
9
Natural antibiotic
Oregano oil is a great natural antibiotic, effective for colds, food poisoning, and abdominal pain due to viruses and bacteria. Its quality and composition are excellent, and I always keep it in my first aid kit.
7.5
Prophylaxis against illness
3 people found this helpful
Oregano oil is fantastic! My family takes it when someone has a cold or virus to avoid infection. When experiencing food poisoning, it proves reliable; even the most delicate family members could manage without issues while on holiday in Asia. Therefore, I consistently purchase it.
9
Strong antibacterial agent
5 people found this helpful
I consume oregano oil as a precaution against covid infection due to its strong antibacterial properties. It is effective for colds and also serves well for gastrointestinal issues, such as those caused by Helicobacter pylori and food poisoning. The liquid form has a potent smell and taste when diluted in water, while the capsules have little odour and are easier to swallow.
9
Helps with infections
4 people found this helpful
Oregano oil possesses antibacterial, antifungal, and antiviral properties, making it beneficial for treating skin conditions, stubborn acne, and food poisoning. Combining it with vitamin C and zinc aids recovery from colds. I have been purchasing antioxidant health products from this site for a while, and the quality is reassuring. The products have a sufficient portion size and provide more than expected.
7.5
Effective against viruses
3 people found this helpful
Excellent! This oil works against covid and various viruses, as well as food poisoning.
9
We investigated the antimicrobial effects of oregano essential oil, specifically focusing on its potential as a natural food additive to combat foodborne pathogens. The oil, obtained through a method called hydrodistillation, was transformed into a nanoemulsion for better water dispersion and effectiveness.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
During our tests, we evaluated how well this nanoemulsion performed against various harmful microorganisms that can cause food poisoning. Notably, the main active component we identified in the oregano oil was carvacrol, which made up 78% of the oil. Our results revealed that the nanoemulsion showed significant antimicrobial activity, with inhibition zones measuring between 8.7 and 22.3 mm against tested bacteria and fungi.
We also measured the minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC), finding promising results. The MIC against bacteria ranged from 0.156 to 0.312 mg/mL and from 0.078 to 0.156 mg/mL against fungi. This indicates the potential of oregano in extending the shelf life of food products by inhibiting the growth of these pathogens.
Our findings demonstrate that the nanoemulsion form of oregano essential oil could be effectively used as a protective agent in food preparations, emphasizing its role in enhancing food safety.
8
We examined the effectiveness of oregano essential oil in combating Listeria monocytogenes, a common cause of foodborne illness. Through our study, we used different treatments on salmon, including adding oregano oil and citric acid alone and in combination. By preparing control groups and measuring the thermal inactivation of the bacteria under specific cooking conditions, we could assess the impact of these natural antimicrobials.
Our results revealed that both oregano oil and citric acid significantly reduced the time needed to eliminate Listeria compared to the control group. Specifically, we noted that when we combined these two agents, the thermal sensitivity of Listeria monocytogenes increased even further. In fact, the combination allowed for a notably improved efficiency in heat treatment.
Overall, our findings suggest that using oregano oil, along with citric acid, can enhance food safety during sous-vide cooking, helping to protect against potential food poisoning from contaminated fish. This encourages the incorporation of natural antimicrobials into cooking practices to ensure safer consumption of sous-vide salmon.
Our results revealed that both oregano oil and citric acid significantly reduced the time needed to eliminate Listeria compared to the control group. Specifically, we noted that when we combined these two agents, the thermal sensitivity of Listeria monocytogenes increased even further. In fact, the combination allowed for a notably improved efficiency in heat treatment.
Overall, our findings suggest that using oregano oil, along with citric acid, can enhance food safety during sous-vide cooking, helping to protect against potential food poisoning from contaminated fish. This encourages the incorporation of natural antimicrobials into cooking practices to ensure safer consumption of sous-vide salmon.
7
We investigated the potential of oregano essential oil as a natural antibacterial agent in food packaging, specifically focusing on its effectiveness against common food poisoning bacteria. The study involved using biocellulose, a natural polymer produced by acetic acid bacteria, which can be enhanced with oregano oil to create an eco-friendly food wrap.
By applying the oregano oil to biocellulose derived from two different bacterial strains, we observed that it not only penetrated the material but also migrated when placed on solid media. This unique property of biocellulose could improve the preservation of food by inhibiting bacterial growth.
The results showed that biocellulose from one strain absorbed and retained the oregano oil more effectively than from the other strain. We noted significant antibacterial properties, particularly against certain strains, highlighting a promising avenue for using this natural resource in food packaging. This research opens up exciting possibilities for creating safer and more sustainable food storage solutions in the future.
By applying the oregano oil to biocellulose derived from two different bacterial strains, we observed that it not only penetrated the material but also migrated when placed on solid media. This unique property of biocellulose could improve the preservation of food by inhibiting bacterial growth.
The results showed that biocellulose from one strain absorbed and retained the oregano oil more effectively than from the other strain. We noted significant antibacterial properties, particularly against certain strains, highlighting a promising avenue for using this natural resource in food packaging. This research opens up exciting possibilities for creating safer and more sustainable food storage solutions in the future.
9
We explored how carvacrol, the main ingredient in oregano oil, impacts the behavior of Campylobacter jejuni, a bacteria linked to food poisoning. By examining its effects on the bacteria’s movement and ability to invade human cells, we aimed to understand its potential as a natural remedy against foodborne illness.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
Our analysis focused on subinhibitory concentrations of carvacrol, which means we looked at levels that don’t fully kill the bacteria. In our motility assays, we observed that carvacrol effectively reduced the movement of C. jejuni without hindering its growth. Despite the decrease in movement, the bacteria still produced flagella, the little tails that help them swim. Interestingly, this loss of mobility wasn’t due to a lack of energy, as their ATP levels remained stable.
Additionally, our in vitro infection tests showed that C. jejuni was unable to invade human epithelial cells when exposed to carvacrol. This effect suggests that carvacrol could disrupt the bacteria's ability to infect, rather than affecting the cells themselves. In contrast, it did not prevent another bacteria, E. coli, from being taken up by cells, reinforcing that carvacrol specifically targets C. jejuni.
Overall, these findings point to the potential of carvacrol as a natural antimicrobial that can inhibit significant traits of C. jejuni infection, paving the way for alternative prevention strategies against food poisoning.
References
- Saffarian H, Rahimi E, Khamesipour F, Hashemi Dehkordi SM. Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil ( L.) and oil () on food pathogenic bacteria. Food Sci Nutr. 2024;12:2985. doi:10.1002/fsn3.3979
- Sirati R, Khajehrahimi AE, Kazempoor R, Kakoolaki S, Ghorbanzadeh A. Development, physicochemical characterization, and antimicrobial evaluation of niosome-loaded oregano essential oil against fish-borne pathogens. Heliyon. 2024;10:e26486. doi:10.1016/j.heliyon.2024.e26486
- Enayatifard R, Akbari J, Babaei A, Rostamkalaei SS, Hashemi SMH, et al. Anti-Microbial Potential of Nano-Emulsion form of Essential Oil Obtained from Aerial Parts of L. as Food Additive. Adv Pharm Bull. 2021;11:327. doi:10.34172/apb.2021.028
- Simirgiotis MJ, Burton D, Parra F, López J, Muñoz P, et al. Antioxidant and Antibacterial Capacities of L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS. Metabolites. 2020;10. doi:10.3390/metabo10100414
- Nagmetova G, Berthold-Pluta A, Garbowska M, Kurmanbayev A, Stasiak-Różańska L. Antibacterial Activity of Biocellulose with Oregano Essential Oil against Strains. Polymers (Basel). 2020;12. doi:10.3390/polym12081647
- Dogruyol H, Mol S, Cosansu S. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. Food Microbiol. 2020;90:103496. doi:10.1016/j.fm.2020.103496
- Lee G, Kim Y, Kim H, Beuchat LR, Ryu JH. Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts. Int J Food Microbiol. 2018;265:49. doi:10.1016/j.ijfoodmicro.2017.11.001
- Morsy MK, Khalaf HH, Sharoba AM, El-Tanahi HH, Cutter CN. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. J Food Sci. 2014;79:M675. doi:10.1111/1750-3841.12400
- van Alphen LB, Burt SA, Veenendaal AK, Bleumink-Pluym NM, van Putten JP. The natural antimicrobial carvacrol inhibits Campylobacter jejuni motility and infection of epithelial cells. PLoS One. 2012;7:e45343. doi:10.1371/journal.pone.0045343
- Fernández-Pan I, Royo M, Ignacio Maté J. Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens. J Food Sci. 2012;77:M383. doi:10.1111/j.1750-3841.2012.02752.x
- Ehivet FE, Min B, Park MK, Oh JH. Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil. J Food Sci. 2011;76:C178. doi:10.1111/j.1750-3841.2010.01961.x
