Abstract
The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria ( Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in μl/cm 3 of air. Thirteen of the 27 essential oils were active at least against one bacterial strain in the range of tested concentrations (0.0083–0.53 μl/cm 3). The best results were shown by Armoracia rusticana (MIC 0.0083 μl/cm 3) against all of the strains, followed by Allium sativum > Origanum vulgare > Thymus vulgaris > Satureja montana, Thymus pulegioides > Thymus serpyllum > Origanum majorana > Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var. grant verte. In conclusion, certain essential oils are highly effective in vapour phase and could be used in control of foodborne bacterial pathogens.
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