Antimicrobial effect of some oils on foodborne pathogen bacterias

The aim of this study was to determine the antimicrobial properties of argan, bergamot, black cumin, pomegranate seed and ginger oils. In the scope of the study, microbial quality, physicochemical and antimicrobial properties were examined. Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella Thypimurium and Staphylococcus aureus were used as test cultures. In the first phase of the study, total mesophilic aerobic bacteria, total thermophilic aerobic bacteria count, yeast and mold count, Staphylococcus aureus count, total and fecal coliform bacteria count, Escherichia coli presence, presence of Listeria monocytogenes, Salmonella presence were analyzed. The results were found to be <1 log cfu / ml and no microorganism was detected. Free fatty acid results in terms of oleic acid; argan oil, %2.28; bergamot oil, %0.24; black seed oil, %7.33; pomegranate seed oil, %1.50 and ginger oil %1.08. Fatty acid composition results; argan oil, linoleic acid (%52.15), oleic acid (%34.36); bergamot oil, linoleic acid (%53.34), oleic acid (%30.59); black seed oil, linoleic acid (%57.41), oleic acid (%23.33); pomegranate seed oil, linoleic acid (%47.97), oleic acid (%25.13) and ginger oil, linoleic acid (%57.83), oleic acid (%28.89). As a result of the MIC analysis, no inhibitory effect of argan, bergamot, pomegranate seed and ginger oils was observed on test cultures. Inhibition effect of black seed oil on Bacillus cereus and Staphylococcus aureus was determined at a concentration of %0.10. It was concluded that black cumin oil could have alternative field of applications in food industry due to the its current antimicrobial properties.