Investigation on the antimicrobial effects of essential oils from dill and coriander seeds on Staphylococcus aureus, Escherchia coli O157:H7 and Salmonella typhimurium

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 4, Issue 1 - Serial Number 7, April 2008   

Document Type: Research Article

DOI: 10.22067/ifstrj.v4i1.1785

Authors

Zahra Emam-Djomeh^{* 1}; Manuchehr Hamedi¹; Seyed Hadi Razavi¹; Mohammad Taghi Golmakani²

¹University of Tehran

²Shiraz University

Abstract

In this study the antimicrobial effects of essential oils from dill and coriander seeds on
staphylococcus aureus, Escherichia coli O157:H7 and salmonella typhimuruim were investigated and
the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each
essential oil were determinate. For this purpose 5 concentration of each essential oils (125, 250, 500,
1000, 2000 and 4000 ppm) were chosen. For microbial count, Broth Dilution Test with Mueller
Hinton Agar and Broth were used. Results showed that Staphylococcus aureus had more susceptibility
and Salmonella typhimuruim was the resistant one. Our results also showed that essential oil from
coriander seed had more antimicrobial effect on the gram-negative bacteria. The essential oil from
coriander seed had MIC and MBC equal to 1000ppm and the essential oil from dill seed had MIC
equal to 500ppm and MBC equal to 1000 ppm against Staphylococcus aureus.
Key word: Broth Dilution Test, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella
typhimuruim, essential oils, dill seed, coriander seed