Antimicrobial activity of the essential oils of Turkish plant spices

The antimicrobial activity of the essential oils of nine plant spices (savo ry, laurel, oregano, basil, cumin, seafennel, myrtle, pickling herb, and mi nt) were tested at three concentrations (1, 10, and 15%) and tested on vari ous microorganisms (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli. Yersinia enterocalitica, Saccharomyces cerevisiae, Candida rugosa, Rhizopus oryzae and Aspergillus n iger). The results showed that the essential oils tested varied in their an timicrobial activity. Individual or combinations of plant essential oils ma y provide an efficacious mixture for the inactivation of pathogenic and spo ilage microorganisms, and to achieve adequate shelf-life of foods.