Antimicrobial and Antibiofilm Efficacy and Mechanism of Oregano Essential Oil Against .

The aim of this study was to assess the antimicrobial activity of oregano essential oil (OEO) against and eradication efficacy of OEO on biofilm. The results showed that the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of OEO against were 0.02% (v/v) and 0.04% (v/v), respectively. OEO effectively killed in Luria-Bertani (LB) broth and contaminated minced pork (the initial population of was about 7.0 log CFU/mL or 7.2 log CFU/g), and after treatment with OEO at 2 MIC in LB broth or at 15 MIC in minced pork, the population of decreased to an undetectable level after 2 or 9 h, respectively. OEO increased intracellular reactive oxygen species concentration, destroyed cell membrane, changed cell morphology, decreased intracellular ATP concentration, caused cell membrane depolarization, and destroyed proteins or inhibited proteins synthesis of . In addition, OEO effectively eradicated the biofilm of by effectively inactivating in mature biofilm, destroying the three-dimensional structure, and reducing exopolysaccharide biomass of . In conclusion, OEO exerts its antimicrobial action effectively and also has a valid scavenging effect on the biofilm of . These findings suggest that OEO has the potential to be used as a natural antibacterial and antibiofilm material in the control of in meat product supply chain, thereby preventing meat-associated infections.