Assessment of antimicrobial activity of eight essential oils against Salmonella enteritidis
2012
Čabarkapa, Ivana (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Jovanka (Institute of Food Technology, Novi Sad (Serbia)) | Sredanović, Slavica (Institute of Food Technology, Novi Sad (Serbia)) | Kokić, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Milanov, Dubravka (Scientific Veterinary Institute, Novi Sad (Serbia)) | Suvajdžić, Ljiljana (Faculty of Medicine, Novi Sad (Serbia). Department of Pharmacy) | Pavkov, Sava (Institute Gosa, Belgrade (Serbia))
In recent years, occurrence of antibiotic resistance among bacteria isolated from animal feeds and the environment lead to increased interest in evaluating natural alternatives for antibiotics. Medicinal plants constitute valuable phytogenic sources, wherefore are more popular as animal feed supplements. Essential oils (EOs) extracted from herb and spices are a complex mixture of various compounds, which consists of aromatic and volatile substances. Generally recognized as safe admitted by the Food and Drug Administration (FDA), EOs inhibit microbial growth in the gut and enhance nutrient digestibility. Majority of medicinal plants and their EOs do not have the residual effects. The aim of the current investigation was to study the antimicrobial activities of eight EOs against Salmonella Enteritidis. The plants used in this study were oregano (Origanum vulgare L.), wild oregano (Origanum heracleoticum L.), thyme (Thymus vulgaris L.), wild thyme (Thymus serpyllum L.), summer savory (Satureja hortensis L.), basil (Ocimum basilicum L.), rosemary (Rosmarinus officinalis) and sage (Salvia officinalis L.). All the tested oils showed antimicrobial activity against S. Enteritidis. Minimal inhibitory concentrations (MICs) of the tested EOs were in the range from 0.39-12.5 μl/ml, while minimal bactericidal concentrations (MBCs) of the tested EOs were in the range from 0.78-25.0 μl/ml. The highest activity against S. Enteritidis exhibited EOs of wild oregano and summer savory (MIC/MBC=0.39/0.78 μl/ml). The results of the antimicrobial activity assays indicated that sage EO had the weakest antimicrobial propeties against S. Enteritidis (MIC/MBC=12.5/25.0 μl/ml).
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