Journal of Pure and Applied MicrobiologyVol. 9 No. 2

Antimicrobial Effect of Oregano and Thyme Essential Oils Coated Carrageenan Based Edible Film

Arvind, G. Kandeepan, Ravikant Agarwal and M.R. Vishnuraj

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243122, India.

Received on 06 April 2015 and accepted on 09 June 2015



Food borne pathogenic bacteria gradually proliferates in meat products during refrigeration storage and deteriorates the food quality. Biopreservatives such as essential oils have capability to prevent the growth of food borne pathogenic bacteria and protects the food from spoilage. Therefore a research was undertaken to study the antimicrobial effect of essential oil coated edible film against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. The levels of essential oil against above test bacteria were optimized on the basis of minimal inhibitory concentration (MIC). In order to assess this, tube dilution method was followed for each essential oil and their combinations. On the basis of experiments, it was found that combination of oregano and thyme essential oil @ 0.02% and 0.03%, respectively showed antibacterial effect against different test bacteria. The results of disc diffusion test revealed that a combined concentration of 0.10% oregano and 0.15% thyme essential oil coated on carrageenan edible film effectively inhibits the growth Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes.

Keywords : Biopreservatives, essential oils, edible film,minimum inhibitory concentration, Tube dilution method, disc diffusion test.