Abstract
Our aim was to investigate the effect of subinhibitory concentrations of clove, cinnamon, and thyme essential oils onthe growth of Staphylococcus aureus and its production of coagulase, thermonuclease and enterotoxin. Different concentrationsof the essential oils were added to Brain Heart Infusion broth. The production of enterotoxin in the presenceor absence of essential oils was estimated using the ELISA technique. Our results indicate that a lower concentrationdid not affect the growth S. aureus but reduced the production of metabolites. Thyme oil presents the most signifi canteffect, inhibiting the activity of both enzymes and the production of enterotoxin with 0,04%. There is a renewed interestin the potential application of these essential oils in the food and pharmaceutical industries to control staphylococcalpoisoning.
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