Evaluation of the antimicrobial effect of 14 essential oils against bacterial pathogens from Meat Processing Surfaces

This study aimed to evaluate the antimicrobial activity of 14 essential oils against bacterial isolates recovered from meat processing surfaces in selected supermarkets. A total of 23 isolates were identified using morphological, biochemical, and molecular techniques targeting the uidA and Ddl genes for Escherichia coli and Enterococcus spp., respectively. The antimicrobial activity of the essential oils was assessed using the disc diffusion method. The results indicated that E. coli strains were generally more susceptible to essential oils compared to Enterococcus spp. Thyme oil exhibited the highest antibacterial effect (up to 34 mm), followed by lemongrass and clove oils. Conversely, eucalyptus, rosemary, and sweet basil oils showed minimal to no activity. These findings confirm the antimicrobial efficacy of certain essential oils, particularly thyme oil, under the specified laboratory conditions. However, further research is required to evaluate their effectiveness and stability in the complex, real-world conditions of a meat processing environment before they can be considered a viable alternative to conventional chemical disinfectants.