ABSTRACT
Consumer demand for natural preservatives, such as essential oils (eos) from plants has increased over the years. Therefore, the aim of this study was to evaluate the vapor phase antibacterial effect of rosemary essential oil (eo)
and its major component (1,8-cineole), against Salmonella enterica serovar Typhimurium, Listeria monocytogenes, or Pseudomonas fluorescens at selected pHs and temperatures. The minimum inhibitory concentrations (mics) of the eo and 1,8-cineole were determined at different pH’s and temperatures in culture mediums; resulting that in most of the cases L.
monocytogenes exhibited less resistance to tested natural antimicrobials when compared to S. enterica and P. fluorescens.
KEY WORDS: Antibacterial effect · Vapor phase · Rosemary · 1,8-cineole · Essential oils