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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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004238 |
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| author | Fatemeh Akhavan Saeed Tahmouzi Didehban Mohammad Hojjati |
| author_facet | Fatemeh Akhavan Saeed Tahmouzi Didehban Mohammad Hojjati |
| author_sort | Fatemeh Akhavan |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-3798637ce2a64d958bcb3cc8e5d92ef1 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-3798637ce2a64d958bcb3cc8e5d92ef12025-08-20T03:28:40ZengElsevierApplied Food Research2772-50222025-12-015210111810.1016/j.afres.2025.101118Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faeciumFatemeh Akhavan0Saeed Tahmouzi Didehban1Mohammad Hojjati2Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia City, Iran; Corresponding author.Department of Quality Control and Product Engineering, Nejati Industrial Group (ANATA), Tabriz, Iran; Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University, Mollasani, Ahwaz, IranDepartment of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University, Mollasani, Ahwaz, IranThis 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.http://www.sciencedirect.com/science/article/pii/S2772502225004238Pathogenic bacteriaAntibiotic diskPlant extractAsian plantsGC chromatography |
| spellingShingle | Fatemeh Akhavan Saeed Tahmouzi Didehban Mohammad Hojjati Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium Applied Food Research Pathogenic bacteria Antibiotic disk Plant extract Asian plants GC chromatography |
| title | Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium |
| title_full | Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium |
| title_fullStr | Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium |
| title_full_unstemmed | Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium |
| title_short | Antibacterial effects of Iranian essential oils compared with antibiotics against food pathogens: Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, and Enterococcus faecium |
| title_sort | antibacterial effects of iranian essential oils compared with antibiotics against food pathogens bacillus cereus listeria monocytogenes staphylococcus aureus enterococcus faecalis and enterococcus faecium |
| topic | Pathogenic bacteria Antibiotic disk Plant extract Asian plants GC chromatography |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004238 |
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