Investigating the Antibacterial Effect of a Combination of Essential Oils of the Plants in Mertus, Artemisia and Green Tea Extract on Listeria Monocytogenes, Staphylococcus Aureus and Escherichia Coli Using the Checker Board Method

Arab, Masoumeh; Vahedi, Behnam; Ghasemzadeh-Mohammadi, Vahid; Alizadeh Salmani, Behnam; Asghari, Babak; Rezae, Atefeh

doi:10.18502/tbj.v24i3.20771

Volume 24, Issue 3 (12-2025) TB 2025, 24(3): 119-131 | Back to browse issues page

‎ 10.18502/tbj.v24i3.20771

Research code: ۱۴۰۳۰۸۰۸۶۷۷۳

Ethics code: IR.UMSHA.REC.1403.545

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Arab M, Vahedi B, Ghasemzadeh-Mohammadi V, Alizadeh Salmani B, Asghari B, Rezae A. Investigating the Antibacterial Effect of a Combination of Essential Oils of the Plants in Mertus, Artemisia and Green Tea Extract on Listeria Monocytogenes, Staphylococcus Aureus and Escherichia Coli Using the Checker Board Method. TB 2025; 24 (3) :119-131
URL: http://tbj.ssu.ac.ir/article-1-3770-en.html

Investigating the Antibacterial Effect of a Combination of Essential Oils of the Plants in Mertus, Artemisia and Green Tea Extract on Listeria Monocytogenes, Staphylococcus Aureus and Escherichia Coli Using the Checker Board Method

Masoumeh Arab ^*

, Behnam Vahedi

, Vahid Ghasemzadeh-Mohammadi

, Behnam Alizadeh Salmani

, Babak Asghari

, Atefeh Rezae

Shahid Sadoughi University of Medical Sciences , arab.sepideh@gmail.com

Abstract: (28 Views)

Introduction: Consumer awareness of the health hazards of synthetic preservatives in food has led to an increase in studies on natural preservatives. Essential oils of Artemisia(Artemisia absinthium L.) essential oil of Myrtus(Myrtus communis L.) and green tea extract are compounds that have the potential to be used in food as natural preservatives.
Methods: The antimicrobial and interaction effects of Artemisia and Myrtus essential oil and green tea extract were evaluated against three foodborne pathogens Listeria monocytogenes, Staphylococcus aureus and Escherichia colie. The minimum inhibitory concentration (MIC) was determined by phenotypic method and the antimicrobial effect was determined by checkerboard assay. Tests were repeated three times.
Results: MIC assay of Artemisia essential oil showed values of 5/12 μg/mL for Listeria monocytogenes and Escherichia colie and 25 μg/mL for Staphylococcus aureus. The MIC of Myrtus essential oil was 25 μg/mL for Listeria monocytogenes and Staphylococcus aureus and 125/3 μg/mL for Escherichia coli. Also, the MIC of green tea extract was 50 μg/mL for Listeria monocytogenes and Escherichia colie. Furthermore, fractional antibacterial combination profile (FICP) showed antagonistic interaction (antagonistic effect) and synergistic effect (synergistic effect) between the three agents against Escherichia coli and Listeria monocytogenes, while no significant interaction (indifference) was observed for Staphylococcus aureus and Escherichia coli.
Conclusion: These findings demonstrate the different antimicrobial potential of extracts derived from these three plants with significant contrast when combined with Escherichia coli, indicating caution in formulating multicomponent natural preservatives for this pathogen. The lack of synergistic or additive effects against Staphylococcus aureus emphasizes the importance of targeted selection and compatibility testing of plant antimicrobials for effective food safety interventions.

Conflict of interest: The authors declared no conflict of interest.

Keywords: Artemisia Absinthium, Myrtus Communis, Green Tea Extract, Staphylococcus Aureus, Listeria Monocytogenes, Escherichia Coli, Checker Board Method