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

In this study the antimicrobial effects of essential oils from dill and coriander seeds onstaphylococcus 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.