Antibacterial potential of Thymus vulgaris (Thyme) oil against Escherichia coli strains isolated from food

The search for meat-based foods, even if it allows to increase the shelf life of commercialized foods, can lead to contamination by pathogenic microorganisms. In this sense, the present study aimed to test the potential antibacterial effect of Thymus vulgaris (thyme) essential oil against food-borne strains of the bacterium Escherichia coli. Therefore, the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) analyses were performed on microdilution plates. In addition, the study of the association of the product with synthetic antimicrobials, performed by the disk diffusion technique, as well as the antiadherent activity, which was determined in the presence of sucrose, in glass tubes. Therefore, thyme oil showed a strong inhibitory activity, as well as a bactericidal effect against Escherichia coli strains, with MIC and MBC values ​​equal to 512 μg/mL for all strains analyzed. Furthermore, T. vulgaris oil exhibited interactions in the association, with an antagonistic effect for most antibacterials. Regarding antiadherence activity, the test product was effective in inhibiting the adhesion of the bacterial strains under study and presented a more significant effect than 0.12% chlorhexidine digluconate. Thus, thyme oil presented an antibacterial result against E. coli, being a natural product that may represent a promising alternative in the fight against foodborne diseases.