A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

By R. Lambert, P. Skandamis, P. Coote, George - John Nychas. Journal of Applied Microbiology, 2001

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Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications—part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables (2014, background): “Oregano EO is composed of carvacrol, thymol, p-cymene, cterpinene as major components (Lamber et al. 2001; Burt 2004; Nhu-Trang et al. 2006).”
Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, positive): “Information on the occurrence of synergy in herb and spice extracts is slowly emerging, and some combinations of herbal extracts have been reported to display stronger inhibitory effects on food-borne bacteria than when used alone (Lambert et al., 2001).”
Essential oils: their antibacterial properties and potential applications in foods--a review. (2004, background): “Both substances appear to make the cell membrane permeable (Lambert et al., 2001).”
The antibacterial mechanism of carvacrol and thymol against Escherichia coli (2008, background): “…potential was also found on Pseudomonas aeruginosa and Staphylococcus aureus after treatment with carvacrol-con- ª 2008 The Authors Journal compilation ª 2008 The Society for Applied Microbiology, Letters in Applied Microbiology 47 (2008) 174–179 177 taining oregano EO (Lambert et al. 2001).”