Evaluation of the essential oil of Lippia graveolens as a growth inhibitor of Salmonella sp, E. coli and Enterococcus sp.

Abstract

Lippia graveolens is a Mexican aromatic plant that, to date, has been used by the food industry, as well as in marginalized areas, as home remedies which combat multiple gastrointestinal and respiratory problems. This study provides evidence of the antimicrobial capacity of essential oil extracted from the dry leaves of this species on three microorganisms that cause foodborne illnesses: (FAD) Salmonella sp., E. coli and Enteroccus. Salmonella was found to be more sensitive to the essential oil, and Enteroccocus the most resistant. These data add value to the commercialization of the plant by increasing the potential of obtaining products with high added value. Additionally, it provides a viable opportunity for improving the living conditions of the populations where it is collected in the wild, which are typically areas of high marginalization.