Inhibition of Listeria monocytogenes in milk using basil essential oil and its bioactives

Listeria monocytogenes strains can proliferate at low temperatures and adapt to a variety of extreme conditions, these characteristics contribute to the increased incidence of severe infections and facilitate survival in milk and dairy products. We evaluated the in vitro efficacy of basil essential oil (EO) against tobramycin- and cefoxitin-resistant L. monocytogenes (ATCC 19115) in low-fat and whole milk. Linalool was identified as the primary component at 23.63%, followed by eucalyptol (9.61%). The EO demonstrated a significant inhibitory bacterial effect on growth (18.50 mm zone of inhibition) with a minimum inhibitory concentration (MIC) of 3.75 μL/mL and a minimum bactericidal concentration (MBC) of 10 μL/mL. Moreover, basil EO, linalool, and eucalyptol significantly reduced bacterial counts in both whole and low-fat milk during a six-day storage period at 4°C, with reductions ranging from 14% to 33%, compared to non-treated controls. These results suggest that basil EO and its components are potential alternatives with minimal safety concerns regarding the use of chemical preservatives in specific foods, although further studies are needed to validate their stability and sensory impact in real food systems. • Basil EO inhibited TOB and CFX-resistant L. monocytogenes . • Basil EO, linalool, and eucalyptol reduced bacterial counts in milk. • Basil EO’s antibacterial effect in milk was independent on the fat content.