Antimicrobial activity of ginger (Zingiber officinale) and rosemary (rosmarinus officinalis) essential oils

Abstract

New advances in the food industry are directed towards exploiting natural resources. Nowadays, essential oils and their antimicrobial activities are the subject of many researches. Their possible use as natural food additives is particularly prominent. This study analyzed the influence of ginger and rosemary oil on the growth of pure bacterial culture using the disk diffusion method. Escherichia coli, Staphylococcus aureus and Salmonella spp. were used as test organisms for antimicrobial susceptibility testing. The results showed that both types of oil inhibit bacterial growth, although inhibition rate varies between different bacterial species. It certainly depends on the type of plant used for oil extraction. Study has shown that ginger and rosemary oil can potentially be used in treating diseases caused by these bacteria.