Eucalyptol: A Natural Fighter Against Harmful E. coli
Eucalyptol, a compound found in plants, shows promise in fighting E. coli O157:H7, a harmful bacteria known for causing foodborne illnesses.
Inhibiting Bacterial Growth
Scientists tested eucalyptol's ability to stop E. coli growth. They found that it effectively inhibited growth at certain concentrations. Beyond just stopping growth, eucalyptol also:
- Changed the shape of E. coli cells
- Damaged their outer layer, causing important molecules to leak out.
Genetic and Proteomic Impact
To understand eucalyptol's mechanism, scientists examined its effects on E. coli's genes and proteins. They discovered that eucalyptol:
- Altered E. coli communication and movement
- Affected surface adhesion and biofilm formation
- Targeted specific proteins crucial for E. coli survival and pathogenicity
Safety and Food Industry Applications
Safety is paramount with new treatments. Lab tests showed that eucalyptol did not cause significant harm to human blood cells, indicating potential safety for use.
In a practical test, eucalyptol completely eliminated E. coli from beef broth during storage, suggesting its potential in food safety applications.
