Abstract
Effect of temperature on antimicrobial activity and mode of action of thymol against Staphylococcus aureus
Highlights
TFood borne pathogens are groups of disease causing microorganisms that are associated with foods
By using swab paper disc method, it was found that thymol had antimicrobial activity against S. aureus, indicating by an inhibition zone on the lawn of the bacterial strain
The Minimal Inhibitory Concentration (MIC) value of thymol for S. aureus was determined by observing bacterial growth at 20°C and 37°C in the BHI broth having thymol with concentrations increased twofold ranging from 0.08 mM to 5.00 mM
Summary
TFood borne pathogens are groups of disease causing microorganisms that are associated with foods. They can be bacteria, fungi and viruses. Symptoms resulting from these pathogens range from mild to severe depending on infected persons’ health and amount of pathogens that they receive. Staphylococcus aureus is considered to be the most common causative agents of food borne diseases in humans. It is often used as representatives of bacterial food borne pathogens in several experiments.
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