• Dalia Makkia Animal Health Research Institute, Mansoura Provincial Laboratory, Agriculture Research Centre, Ministry of Agriculture, Egypt
  • Ali Bahout Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
  • Mohamed A. Bayoumi Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
  • Mohamed E. Alnakip Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Egypt, Corresponding author, E-mail: alnakip.me@gmail.com
  • Adel H. Moustafa Animal Health Research Institute, Mansoura Provincial Laboratory, Agriculture Research Centre, Ministry of Agriculture, Egypt




essential oils, thyme oil, black seed oil, cheese, E. coli, A. hydrophila


Obtaining healthy food, free from chemical or synthetic additives, is a major challenge. In this study, we developed a preservation method using essential oils and evaluated their effect on multidrug resistant pathogenic Gram-negative bacteria. Different concentrations (1%,0.1%,0.17% and 0.35%) of Thyme oil and black seed oil were employed in this study against pathogenic E. coli and A. hydrophila in soft cheese. The used oils at a concentration of 0.1% through dipping method resulted in accepted color and odor, little effect on flavor and normal texture and appearance, while 0.1% during inoculation had the same effect as in dipping method except moderate odor. Thyme oil had the highest reduction rate in case of 1% dipping and 0.17% inoculation on A. hydrophila, while against E. coli it was found that 0.17% inoculation and 0.35% of the dipping method had the highest reduction effect. Thyme essential oil seems to be a suitable natural food preservative alternative.


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How to Cite

Makkia, D., Bahout, A., Bayoumi, M. A., Alnakip, M. E., & Moustafa, A. H. (2023). EFFECT OF ESSENTIAL OILS ON MULTIDRUG RESISTANT GRAM-NEGATIVE BACTERIA. SLOVENIAN VETERINARY RESEARCH, 60(25-Suppl), 149–57. https://doi.org/10.26873/SVR-1574-2022



Veterinary Medicine and The One Health Concept