@article{article_744600, title={ANTIBACTERIAL ACTIVITY OF DIFFERENT ESSENTIAL OILS ON LISTERIA MONOCYTOGENES STRAINS ISOLATED FROM READY-TO-EAT FOODS}, journal={Gıda}, volume={45}, pages={861–871}, year={2020}, DOI={10.15237/gida.GD20072}, author={Aktop, Simge and Aslan Canberi, Hacer and Şentürk, Esra and Şanlıbaba, Pinar}, keywords={Essential oils, antibacterial activity, Listeria monocytogenes, Disc diffusion method}, abstract={<div style="text-align:justify;"> <span style="font-size:14px;"> <i>Listeria monocytogenes </i> is one of the food-borne pathogens that cause major health problems worldwide. Application of essential oils (EOs) is used to control this pathogen and reduce microbial levels. The aim of the present study was to investigate the antibacterial activity of 15 different EOs obtained from plants on <i>L. monocytogenes </i> strains from ready-to-eat foods. In this study, thyme oil (mean zone 24.850±3.714 mm) showed the highest antibacterial activity against <i>L. monocytogenes </i>. Clove oil (mean zone 12.383±2.215 mm) and sage oil (mean zone 11.117±3.170 mm) were also determined high antibacterial activity. Ginger oil and garlic oil did not have any antibacterial activity against <i>L. monocytogenes </i> strains. This study shows that using of EOs against food-borne pathogens in food systems could be useful. </span> </div>}, number={5}, publisher={The Association of Food Technology}