Abstract In this study, the effect of three essential oils (EOs) – clove oil (CO), thyme oil (TO), and garlic oil (GO), which are generally recognized as safe – on the planktonic growth, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), motility, biofilm formation, and quorum sensing (QS) of Vibrio parahaemolyticus was investigated. All three EOs showed bacteriostatic activity, with MICs in the range 0.02%–0.09% (v/v). CO and TO completely controlled planktonic growth at 0.28% and 0.08% (v/v), which is four times their MIC (4 × MIC), after 10 min, whereas GO completely controlled growth at 0.36% (v/v) (4 × MIC) after treatment for 20 min. V. parahaemolyticus motility was significantly reduced by all three EOs at 4 × MIC (0.28% for CO, 0.08% for TO, and 0.36% for GO), whereas QS was controlled and biofilm formation reduced by all three EOs at 8 × MIC (0.56% for CO, 0.16% for TO, and 0.72% for GO) after 30 min of treatment. These results suggest that CO, TO, and GO have a significant inhibitory effect on V. parahaemolyticus cells in biofilm sand thus represent a promising strategy for improving food safety. These results provide the evidence required to encourage further research into the practical use of the proposed EOs in food preparation processes.

中文翻译：

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精油对致病性和形成生物膜的副溶血性弧菌菌株的影响

摘要 在本研究中，普遍认为安全的三种精油（EOs）——丁香油（CO）、百里香油（TO）和大蒜油（GO）对浮游生物生长、最低抑菌浓度（ MIC)、最低杀菌浓度 (MBC)、运动性、生物膜形成和群体感应 (QS) 的副溶血性弧菌进行了研究。所有三种 EO 均显示出抑菌活性，MIC 范围为 0.02%–0.09% (v/v)。10 分钟后，CO 和 TO 以 0.28% 和 0.08% (v/v) 完全控制浮游生长，这是其 MIC (4 × MIC) 的四倍，而 GO 以 0.36% (v/v) 完全控制生长（4 × MIC）处理 20 分钟后。在 4 × MIC 条件下，所有三种 EO 均显着降低了副溶血性弧菌的运动性（CO 为 0.28%，TO 为 0.08%，GO 为 0.36%），而在 8 × MIC（CO 0.56%，TO 0.16%，GO 0.72%）处理 30 分钟后，QS 得到控制，并且所有三种 EO 都减少了生物膜形成。这些结果表明，CO、TO 和 GO 对生物膜沙中的副溶血性弧菌细胞具有显着的抑制作用，因此代表了一种改善食品安全的有前景的策略。这些结果为鼓励进一步研究拟议的 EO 在食品制备过程中的实际应用提供了必要的证据。