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Decontamination of tomato, red cabbage, carrot, fresh parsley and fresh green onion inoculated with Shigella sonnei and Shigella flexneri by some Essential oils (in vitro condition)

Farhang Aliakbari, Seyedeh Felour Mazhar, Rouhollah Karami-Osboo, Parvin Shariati, Dina Morshedi, Davoud Farajzadeh




Background: Essential oils and their major constituents are useful sources of antimicrobial compounds. There are a few reports on the decontamination and antimicrobial activity of essential oils towards Shigella spp.

Materials and Methods: In this study, the antimicrobial and decontamination potentials of essential oils at different concentrations, belonging to plants such as Thymus vulgaris, Saturiea hortensis, Mentha polegium, Cuminum cyminum, Lavandula officinalis and Mentha viridis L. (spearmint), towards Shigella sonnei and Shigella  flexneri were investigated. The disk diffusion method demonstrated the antimicrobial potential of the essential oils.

Results: The ability of essential oils to decontaminate vegetables such as, tomato, red cabbage, carrot, fresh parsley and fresh green onion that were previously inoculated with Shigella spp. was determined. Inhibitory effects of essential oils towards Shigella spp. were noted in the disk diffusion method. There was a reduction in Shigella population following inoculation of cultures with 0.5% and 0.1% (v/v) essential oils.

Conclusion: This study confirmed that essential oils have the potential to be used for decontamination of vegetables.


Antimicrobial, Decontamination, Essential oil, Shigella flexneri, Shigella sonnei.


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DOI: https://doi.org/10.22037/nbm.v2i2.5973