Bactericidal Activities of Spicy Essential Oils on Microorganisms in Crude Food

Bactericidal activities of seven spicy essential oil components on five microorganisms (Escherichia Coli, Staphylococcus Aurous, Saimonella, Listeria monocytogenes, Vibrio Parahemolyticus) were studied by plate dilution method and transferring substrate cob method. Results showed that salicylaldehyde had the best bactericidal activity,followed successively by thymol, cinnamic aldehyde, anethole, eugenol, citral, vanillin. The optimal composite essential oil (salicylaldehyde∶cinnamic aldehyde∶thymol∶anethole 2∶5∶20∶5.) was obtained through orthogonal test. The minimum bactericidal mass concentration of the composite essential oil for killing five pathogens was 0.25 mg/L, only 1/2 of that of salicylaldehyde. Synergistic sterilization effects of composite essential oil was analyzed. The composite essential oil showed a strong synergistic effect on Listeria monocytogenes, an additive effect on Staphylococcus Aurous,Escherichia Coli and Vibrio Parahemolyticus, and unrelated effect on Salmonella.