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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004238 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|