Study the antimicrobial effects of the essential oils of Origanum vulgare, Mentha piperita and Carum carvi on the bacteria isolates from food stuffs

The need to replace synthetic preservatives with a natural resource has caused the food manufacturers to use from the medicinal plants as a reservoir. The present study was carried out to evaluate the antimicrobial effects of essential oils extracted from Origanum vulgare, Mentha piperita and Carum carvi on the Escherichia coli, Staphylococcus aureus and Salmonella typhimurium isolated from food products. After preparation of medicinal plants, essence extraction was done using the Clevenger device and antimicrobial effects of essences were evaluated on Escherichia coli, Staphylococcus aureus and Salmonella typhimurium isolated from raw milk and meat. Diameter of inhibition zone each essence was determined using the simple disk diffusion method on Mueller-Hinton agar. Bacterial isolates of meat were more resistant to all tested essences but the pattern of the effectiveness of essential oils on isolated strains was similar in both sources. Essential oil extracted from Origanum vulgare had the highest antimicrobial effect on S. aureus and the lowest on E. coli, Mentha piperita had the highest antimicrobial effect on E. coli and the lowest on S. aureus and Carum carvi had the highest antimicrobial effect on S. aureus and the lowest on S. typhimurium. According to the antibacterial effects of the mentioned essential oils, the possibility of their application as an antimicrobial preservative in meat and its products and also dairy products dairy is existing.