Satureja l. Essential oils in prevention and phytotherapy of salmonella infection

Abstract

In wide regions of the Balkan Peninsula, plant species of the genus Satureja L. (Lamiaceae) are traditionally used as natural preservatives for meat products, and as antimicrobial agents in phytotherapy of food borne diseases. The present study describes the antimicrobial activity of eight Satureja species essential oils against Salmonella enteritidis. The aerial parts of wild growing plant material of eight Satureja species were collected from the central part of Balkan Peninsula. After drying, essential oils were produced by hydrodistillation in a Clavenger-type apparatus. The antimicrobial activities of the tested essential oils were evaluated using the following two methods: agar disc diffusion method and broth micro-well dilution method. The results of disc diffusion method showed especially high activity of S. subspicata ssp. subspicata, S. montana ssp. montana and S. hortensis essential oils. The minimum inhibitory/bactericidal concentration (MIC/MBC) of the essential oils was in the range from 0.20–6.25 μl/ml. S. horvatii, S. hortensis and S. montana ssp. montana exibited the highest antimicrobial activity. Also, it has been recorded that each essential oil, except S. subspicata, in the same concentration had both inhibitory and bactericidal effect (MIC=MBC). © 2010 Taylor and Francis Group, LLC.