Inactivation of Listeria monocytogenes on a laboratory medium and enoki mushrooms using organic acid and essential oil vapors

The aim of this study was to determine the antimicrobial activity of organic acid (OA) and essential oil (EO) vapors against Listeria monocytogenes on a laboratory medium and enoki mushrooms. Among 14 OA and 8 EO vapors tested, 3 OA vapors (acetic, formic, and propionic acid) and 3 EO vapors (cinnamon bark, citronella, and lemongrass) showed relatively strong antilisterial activity. On tryptic soy agar (TSA), all three OA vapors had a minimum inhibitory concentration (MIC) of 12.5 mg/L, while the minimum lethal concentration (MLC) of formic acid vapor was the lowest, at 50 mg/L, followed by acetic acid vapor (200 mg/L) and propionic acid vapor (400 mg/L). The MIC values of lemongrass, cinnamon bark, and citronella EO vapors were 25, 100, and 100 mg/L, respectively. The MLC of lemongrass EO vapor was 100 mg/L and MLCs of other EO vapors were >400 mg/L. Formic acid and lemongrass EO vapors showed a partial synergism on TSA (fractional inhibitory concentration index of 0.7500). For L. monocytogenes inoculated on enoki mushrooms, formic acid vapor at a concentration of ≥50 mg/L, as well as formic acid and lemongrass vapors in combination (1:2 vol ratio) at ≥ 75 mg/L, inactivated L. monocytogenes. These results indicate that formic acid vapor is effective at controlling the growth of L. monocytogenes on enoki mushrooms.