Inhibition of oregano essential oil and EDTA on Escherichia coli O157:H7

By P. Skandamis, K. Koutsoumanis, K. Fasseas, George - John Nychas. 2001

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Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7 (2003, methodology): “When a similar number of CFU per ml were treated with 0Æ05% oregano EO in broth, the number of viable cells decreased by approximately 2 log factors over a period of days at 37 C but a total kill was apparently not achieved (Skandamis et al. 2001).”
A review of plant-derived essential oils in ruminant nutrition and production (2008, background): “Given that EO comprise a large number of components, it is most likely that their antibacterial activity is not due to one specific mode of action but involves several targets in the bacterial cell (Skandamis et al., 2001; Carson et al., 2002; Burt, 2004).”
Food Preservation - A Biopreservative Approach (2007, background): “Damage to the bacterial cell wall and loss of cell contents can be studied by scanning electron microscopy (SEM) (Lambert et al. 2001; Skandamis et al. 2001; Burt and Reinders 2003).”