Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

The aim of this study was to investigate the antibactenrial activity of black pepper essential oil (BPEO) on Escherichia coli, further evaluate the pothential mechanism of action. Results showed that the minimum inhibition concertation (MC) of BPEO was 1.0 mu L/mL. The diameter of inhibitin zone values were with range from 17.12 to 26.13 mm. 2 x MIC treatments had lower membrance potential and shorter kil-time than 1 x MIC while control had the highest velues. E coli treated with EPEO became deformed, pitted, shriveled, adhesive, and broken. 2 x MIC exhibited the grated electric conductivity at 1, 3, 5, 7, 9, 11, and 13 h leadked DNA materials at 4, 8, 12, 16, 20, 24, and 28 h, proteins at 4, 6, 8, 10, 12, 14, and 16 h, potassium ion at 0, 0.5, 1, 1.5, and 2 h, phosphate ion at 0.5, 1, 1.5, and 2 h and AIP (P < 0.06) 1 x MIC had higher values than control BPEO led to the leakage, disorder and htlh by breaking cell membrane. This study suggested that the BPEO has potential as the natural antibacterial agent in meat industry.