Dergiler / ARI The Bulletin of the Istanbul Technical University / 2003 / Cilt: 53 - Sayı: 2

Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli 0157:H7

Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli 0157:H7

Erdoğan CEYLAN, Daniel Y. C. FUNG

Sayfa
93–97
DOI
—

Abstract

The minimum inhibitory concentration (MIC) of essential oils of garlic, cinnamon, clove, oregano and sage against E. coli O157:H7 was determined by broth and agar dilution method. Antimicrobial activity of essential oils was also compared using disk diffusion method. The MIC of essential oils of oregano, cinnamon, clove, sage and garlic against E. coli O157:H7 was 300-ppm, 350-ppm, 750-ppm, 1750-ppm and 3000-ppm, respectively. Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove > sage >> garlic).