Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium
This study determined the antibacterial activity of various volumes of five essential oils from Lamiaceae natural plants. Three antibiotics—tetracycline, chloramphenicol, and penicillin—were compared against gram-positive bacteria that are food pathogens. The disk diffusion method was used to measur...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004238 |
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| Summary: | This study determined the antibacterial activity of various volumes of five essential oils from Lamiaceae natural plants. Three antibiotics—tetracycline, chloramphenicol, and penicillin—were compared against gram-positive bacteria that are food pathogens. The disk diffusion method was used to measure the diameter of the inhibition zones of 10, 15, and 20 µl of thyme, savory, rosemary, mint, and oregano in three replicates against gram-positive bacteria. Chemical compositions were analyzed through gas chromatography as provided by the manufacturer's tests. Results showed that rosemary, oregano, and peppermint had smaller growth inhibitory zone diameters than savory essential oil and thyme. Thyme and savory demonstrated the strongest antibacterial activity against food pathogen bacteria at 20 µl. Savory essential oil had the most inhibitory effect on Enterococci, while thyme showed significant inhibition against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus. Thus, they can serve as natural, potent, and effective preservatives to enhance food quality and shelf life. |
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| ISSN: | 2772-5022 |