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

Growth inhibition and time-kill properties ofHallabong, 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<i>Bacillus cereus</i>, <i>Bacillus subtilis</i>, <i>Shigella sonnei</i>, <i>Vibrio parahaemolyticus</i>, and <i>Vibrio vulnificus </i>for >24 h and extended the lag phase by4–24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h ofincubation showed almost complete growth inhibition against all foodborne pathogens, except <i>Pseudomonas aeruginosa. </i>Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils exhibited >40% killing activity against <i>B. cereus</i>, <i>B. subtilis</i>, and<i> S. sonnei</i>, <i>V. parahaemolyticus</i>, and <i>V. vulnificus</i> after 12and 24 h ofincubation. Additionally, <i>B. subtilis</i> showed the highest microbial killing rate ofover 16% per hour, followed by<i>Vibrio</i> sp. hallabong, redhyang, cheonhyehyang, and orange peel essential oil are anticipated to replace chemical preservatives against foodborne pathogens.