Vol. 53 No. 02 (2003): Volume 53 Number 02, June 2003
Articles

Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli 0157:H7

pdf
  • Erdoğan CEYLAN,
  • Daniel Y. C. FUNG
Erdoğan CEYLAN
Food Science Institute, Kansas State University, USA
Daniel Y. C. FUNG
Food Science Institute, Kansas State University, USA

Published 09/01/2003

Keywords

  • Essential oil,
  • E. coli O157: H7,
  • MIC

How to Cite

CEYLAN, Erdoğan, and Daniel Y. C. FUNG. 2003. “Comparison and Determination of Minimum Inhibitory Concentration of Essential Oils Against Escherichia Coli 0157:H7”. ITU ARI Bulletin of Istanbul Technical University 53 (02):93-97. https://ari.itu.edu.tr/index.php/ituari/article/view/44.

Copyright (c) 2003 ITU Press

Creative Commons License

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

Abstract

The minimum inhibitory concentration (MIC) of essential oils of garlic, cinnamon, clove, oregano and sage against E. coli O157:H7 was determined by broth and agar dilution method. Antimicrobial activity of essential oils was also compared using disk diffusion method. The MIC of essential oils of oregano, cinnamon, clove, sage and garlic against E. coli O157:H7 was 300-ppm, 350-ppm, 750-ppm, 1750-ppm and 3000-ppm, respectively. Oregano essential oil was the most inhibitory and garlic was the least inhibitory against E. coli O157:H7 (oregano > cinnamon > clove > sage >> garlic).
pdf