Essential oils of Cymbopogon sp. in the control of foodborne pathogenic bacteria

Abstract

In this study, the agar well diffusion technique was used to determine the antibacterial activity of Cymbopogon nardus (citronella) and Cymbopogon citratus (lemongrass) essential oils, which were applied at different concentrations. The bacterial species used were the foodborne pathogens Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Both essential oils presented antibacterial activity in most concentrations tested. The Minimum Inhibitory Concentrations (MICs) founded were: 7.81μL/mL (S. aureus) and 3.90μL/mL (E. coli and P. aeruginosa), for C. nardus essential oil; and 3.90μL/mL (S. aureus, E. coli and P. aeruginosa), for C. citratus essential oil. The essential oils used were shown as promising natural antibacterials for pathogenic bacteria control in the food industry.