http://naturalingredient.org/wp/wp-content/uploads/Burt_Essential_Oils_A_Review_2004.pdf

Essential oils: their antibacterial properties and potential applications in foods--a review.

Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes

Aims: To quantify the antibacterial properties of five essential oils (EO) on a non-toxigenic strain of Escherichia coli O157:H7 in the presence and absence of a stabilizer and an emulsifier and at three different temperatures.

Methods and Results: Five EOs known to exhibit antibacterial properties were screened by disc diffusion assay and the most active were selected for further study in microdilution colorimetric assays. Oregano (Origanum vulgare) and thyme (Thymus vulgaris; light and red varieties) EO had the strongest bacteriostatic and bactericidal properties, followed by bay (Pimenta racemosa) and clove bud (Eugenia caryophyllata synonym: Syzygium aromaticum) EO. Oregano oil was colicidal at 625 μl l−1 at 10, 20 and 37°C. The addition of 0·05% (w/v) agar as stabilizer reinforced the antibacterial properties, particularly at 10°C, whereas 0·25% (w/v) lecithin reduced antibacterial activity. Scanning electron micrographs showed extensive morphological changes to treated cells.

Conclusions: Oregano and thyme EO possess significant in vitro colicidal and colistatic properties, which are exhibited in a broad temperature range and substantially improved by the addition of agar as stabilizer. Bay and clove bud EO are less active. Lecithin diminished antibacterial properties. The bactericidal concentration of oregano EO irreversibly damaged E. coli O157:H7 cells within 1 min.

Significance and Impact of the Study: Oregano and light thyme EO, particularly when enhanced by agar stabilizer, may be effective in reducing the number or preventing the growth of E. coli O157:H7 in foods.

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1472-765X.2003.01285.x

Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7.

Essential oils in poultry nutrition: Main effects and modes of action

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms.

The effects of the postharvest treatments of chopping and storage on the yield and composition of coriander herb oils from pilot-scale steam distillations are reported. Chopping the plant material gave an average 10.4 L/ha increase in oil yield. The oil composition is also changed by chopping and storage. The relative levels of the aldehydes [(E)-2-decenal is the major one] fall and the relative levels of alcohols rise with increased time of storage. However, oil yields drop after storage for more than 4 h. Small-scale solvent extracts confirmed these results

Effects of postharvest treatments on yield and composition of coriander herb oil

The seasonal variation in essential oil yield and composition from naturalized Thymus vulgaris L. in Central Otago, New Zealand, is reported. Essential oil yield (l/ha), from replicated, pilot-scale distillations, was influenced by both the field production of herb and the essential oil content of the herb. The oil yield peaked at 22.8 l/ha in December, after flowering had finished. Essential oil composition also varied significantly during the 13-month sampling period. Levels of the phenolic components, thymol and carvacrol, peaked at a total of 37% after flowering in summer (December and January). p-Cymene was an important component of Central Otago thyme oils and ranged from 40% to 50% in winter and early spring (May to October), declining to 21% in January. To maximize yields and phenol content of the oil, naturalized thyme in Central Otago should be harvested after flowering has finished in December.

Seasonal variation in essential oil yield and composition from naturalized thymus vulgaris L. in New Zealand

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Effects of postharvest treatments on yield and composition of coriander herb oil

Seasonal variation in essential oil yield and composition from naturalized thymus vulgaris L. in New Zealand