The burden of foodborne illness has a negative effect on public health, but also in countries' economy. Melissa officinalis is an aromatic plant known for its biological properties, including antioxidant and antimicrobial effects. This work highlighted M. officinalis essential oil's antioxidant potential and antimicrobial activity against L. monocytogenes, presenting a bactericidal action and being able to inhibit some virulence attributes, such as biofilm formation. The pre-exposure of the bacterium to subinhibitory levels of essential oil (0.125 μL/mL) did not induce high tolerance to stresses (such as high temperature, low pH, osmotic stress and desiccation) or cross-resistance with antibiotics, while not modifying the invasion ability to Caco-2 cells. When applied in food model media (lettuce, chicken and milk) and watermelon juice, the essential oil showed to have antimicrobial activity in a lettuce leaf model medium, further diminishing L. monocytogenes contamination and inhibiting the natural microbiota present in watermelon juice. M. officinalis essential oil shows potential to be used as control of L. monocytogenes in watermelon juice, while increasing the food's microbial shelf life.
Keywords: Antimicrobial activity; Essential oil; Food preservation; Leafy greens; Listeria monocytogenes; Melissa officinalis; Watermelon.
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