Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms
نویسندگان
چکیده
The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant Staphylococcus aureus, Escherichia coli and Bacillus cereus, and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms. © 2015 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of scientific committee of International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?” (MeatCon2015)”.
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