Minimum Inhibitory Concentration of Zataria multiflora Boiss. Essential Oil on Sallmonella enteritidis, Listeria monocytogenes, Escherichia coli 0157: H7 and Staphylococcus aureus
Sara Ghasemi
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shaheed Beheshti Medical University, P.O.Box: 19395-4741 Tehran, Iran
Nasrin Haji Seyed Javadi
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shaheed Beheshti Medical University, P.O.Box: 19395-4741 Tehran, Iran
Somayeh Esmaeili
School of Traditional Medicine, Traditional Medicine and Materia Medica Research Center Shahid Beheshti University of Medical Sciences, P.O. Box 14155-6354, Tehran, Iran
Kianoush Khosravi-Darani
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shaheed Beheshti Medical University, P.O.Box: 19395-4741 Tehran, Iran
The objective of this study was to determine the minimum inhibitory concentration of the essential oil of Zataria multiflora Boiss. in inhibiting Salmonella enteritidis, Listeria monocytogenes, Escherichia coli 0157: H7 and Staphylococcus aureus. The essential oil of Zataria multiflora was extracted with a Clevenger-type apparatus using hydro-distillation method for 2 h. The effect of Zataria multiflora's essential oil on growth of mentioned pathogens were determined by using microtiter plate. The minimum inhibitory concentration of Zataria multiflora Boiss. for S. enteritidis and E. coli were enumerated at 6250 ppm. The minimum inhibitory concentration of antimicrobial agent for L. monocytogenes and St. aureus were found at 3125 ppm.
