EFFECT OF SOME PLANT ESSENTIAL OILS EXTRACTS AS ANTIBACTERIRAL AGENT ON SOME TYPE OF FOOD SPOILAGE AND POISIONING BACTERIA

J. Ageena, S.; J. Hindi, M.; Yahya, A.A.

	EFFECT OF SOME PLANT ESSENTIAL OILS EXTRACTS AS ANTIBACTERIRAL AGENT ON SOME TYPE OF FOOD SPOILAGE AND POISIONING BACTERIA
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 4, 2009, Pages 0-0
Authors
S. J. Ageena; M. J. Hindi; A.A. Yahya
Abstract
This investigation was carried out to study four types of herbs and spices being: cumin fruits (cuminum cyminum), Black pepper seeds (Piper nigrum), Sage leaves (Salvia officinalis) and Pinus needles (Pinus halipensis), they belonged to the families: Umbellifrae, Piperaceae, Labiatae and Pinaceae, respectively. Essential oils extracts For each plant were test or examined for antimicrobial activity toward the bacteria: Bacillus subtilis , Bacillus cereus, Bacillus sterothermophilis, Pseudomonas aeruginosa, Proteus mirabilus, Klebsiella pneumoniae, Escherichia coli, and Salmonella typhimurium. Disk diffusion method was used to test the antibacterial activity. The obtained results revealed that the antimicrobial activity is depend on kind of extract and tested microorganism. The inhibition zone of essential oil extracts against bacteria was ranged between 0-0.9cm for cumin, 0.1-1.8cm for black pepper, 0-0.7cm for sage, 0-1.4 cm for pinus needles. Thus it is appeared that the black pepper essential oil was the best antibacterial agent as compared with other plant extracts, as recorded the highest rang of inhibition zone toward the studied bacteria. However the other plant extracts showed no inhibition activity toward K. pneumoniae. So the sage essential oil extract was not active against B. sterothermophilis and P. mirabilus, Pinus essential oil extract was not active on Pse. aeruginosa.

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