Antibacterial properties of Teucrium Persicum from Iran against foodborne pathogens

Background: In the present study, the antibacterial properties of the essential oils obtained from the aerial parts of the Teucrium Persicum were assayed.Methods: The essential oils were studied for activity against Staphylococcus aureus, Escherichia coli, Salmonella enterica, vibrio cholera and Yersinia enterocolitica, theseincluded animal and plant pathogens, food poisoning and spoilage bacteria. Using a paper disc diffusion method, minimal inhibition concentration (MIC) and Minimum Bactericidal Concentration (MBC) method. Results: The highest activities were obtained with the essential oil of Teucrium Persicum against Staphylococcus aureus and vibrio cholera, with MIC and MBC respectively 8% and 16%. The lowest antibacterial activity of essential oil were obtained against Escherichia coli, with MIC and MBC respectively32% and 64%. Conclusion: The results of this study established the possibility of using these essential oils in food structures to make longer the shelf life of processed foods and prevent or stop the growth of foodborne bacteria.

کلیدواژه ها:

Teucrium Persicum ، Antibacterial activity ، Essential oils ، MIC ، MBC