Czech J. Food Sci., 2025, 43(3):161-169 | DOI: 10.17221/258/2024-CJFS

Time-kill properties of citrus peel essential oils and constituents against foodborne pathogensOriginal Paper

Je-Hyuk Lee1
1 Department of Food and Nutrition, Kongju National University, Chungnam, Korea

Growth inhibition and time-kill properties of Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils against foodborne pathogens were evaluated. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils prolonged the lag phase of Bacillus cereus, Bacillus subtilis, Shigella sonnei, Vibrio parahaemolyticus, and Vibrio vulnificus for > 24 h and extended the lag phase by 4–24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h of incubation showed almost complete growth inhibition against all foodborne pathogens, except Pseudomonas aeruginosa. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils exhibited > 40% killing activity against B. cereus, B. subtilis, and S. sonnei, V. parahaemolyticus, and V. vulnificus after 12 and 24 h of incubation. Additionally, B. subtilis showed the highest microbial killing rate of over 16% per hour, followed by Vibrio sp. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oil are anticipated to replace chemical preservatives against foodborne pathogens.

Keywords: Hallabong; Redhyang; Cheonhyehyang; antimicrobial activity; bacteriostatic activity; bactericidal

Received: December 13, 2024; Revised: April 17, 2025; Accepted: April 22, 2025; Prepublished online: June 18, 2025; Published: June 25, 2025  Show citation

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Je-Hyuk L. Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens. Czech J. Food Sci. 2025;43(3):161-169. doi: 10.17221/258/2024-CJFS.
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