Assessment of bactericidal activity of some essential oils from medicinal plants and selected food additives on Salmonella enteritidis, Staphylococcus aureus and Escherichia coli
The aim of the present study was to investigate and compare between the antibacterial properties of some essential oils derived from some medicinal plants and food additives against food borne pathogens Salmonella enteritidis, Staphylococcus aureus and E. coli. The antimicrobial potential was determined performing the disc diffusion assay and also minimal inhibitory (MIC) and bactericidal (MBC) concentrations. The inhibitory ability manifested by the essential oils and food additives against the bacterial strains varied significantly depending fundamentally on concentration, but also on bacterial species. Essential oils were the most bactericidal agents against the tested bacteria. The MIC and MBC values between 0.125 and 1.0 μg/ml for the most active essential oil of Thymus vulgaris followed by Salvia officinalis and Achillea santolina which had MIC and MBC against the tested bacteria ranged from 0.5- 4.0μg/ml and 1.5-6.0μg/ml for MIC and MBC respectively. The most active food additives against the tested bacteria were acetic acid and tartrazine while nisin and phloxine B had no effect on gram negative bacteria.