حسن حبیبی

Infections due to bacterial species also remain a serious clinical problem. Emerging resistance of bacterial species is seriously decreasing the number of effective antimicrobials. Because of increasing pressure of consumers and legal authorities, the food industry has tended to reduce the use of chemical preservatives in their products to either completely nil or to adopt more natural alternatives for the maintenance or extension of product shelf life. In these study the effect of antibacterial essential oil plants consist of Pulicaria gnaphalodes, Ducrosia anethifolia, Carum copticum Benth, Foeniculum vulgre Mill and Majorana hortensis minch on Listeria Monocytogenes ATCC1297, Bacillus subtilis, Bacillus coagulanse, Bacillus antheracoid, Bacillus cereus and Bacillus phericus were evaluated. To determine the strength of antibacterial essential oils were used in the disk diffusion method and tetracycline used as a control group. Among the essential oils, the highest antibacterial effect was related to the Carum copticum Benth essential oil that the diameter of inhibition zone respectively 30.6±9, 29±1.7, 28.4±3, 28±5.2, 27±4.3 and 23.3±1.1 mm. According to the results in this study tested the effect of some antimicrobial essential oils and extracts more than antibiotics available