Investigation of the effects of laurel extract, laurel essential oil, zahter extract and zahter essential oil on salmonella typhimurium contaminated on chicken wings

In this study, it was aimed to evaluate the antimicrobial effects of thyme extract, thyme essential oil, laurel extract and laurel essential oil on Salmonella Typhimurium inoculated on chicken wings. A total of 10 study groups and 2 control groups were formed, consisting of thyme extract and thyme essential oil, laurel extract and laurel essential oil in different proportions. In the study, laurel extract at 6,4% and 12,8% concentrations, laurel essential oil at 0,2% and 0,4% substance concentrations, thyme extract at 0,2% and 0,4% concentrations and 0,2% and 0,4% concentrations. used. Study groups containing zahter essential oil at 4 concentrations were determined. The broth microdilution method was used to evaluate the antimicrobial activity of the extract and essential oils on pathogenic bacteria. Minimum inhibition concentrations (MIC) for S.Typhimurium of the extracts and essential oils used in the study were determined. It was determined that the group with the highest inhibitory effect on S. Typhimurium was 0,4% laurel essential oil. It was determined that the inhibitory effect increased as the concentration of laurel essential oil increased. It has been determined that the antimicrobial activity of zahter essential oil is less inhibitory than the laurel extract, laurel essential oil and thyme extract used in the study. According to the results of this study, it has been revealed that extracts and essential oils obtained from plants as natural antimicrobials can be used in foods as an alternative to chemical additives. In order to develop research results, its applicability in different foodstuffs should be examined by using different ingredients and concentrations.