THE ANTIBACTERIAL EFFECT OF CINNAMALDEHYDE, THYMOL, CARVACROL AND THEIR COMBINATIONS AGAINST THE FOODBORNE PATHOGEN <i>SALMONELLA</i> TYPHIMURIUM

Abstract

ABSTRACT The aim of this study was to investigate the antimicrobial activity of cinnamaldehyde, thymol and carvacrol alone or their combinations against Salmonella Typhimurium. The results showed that the lowest concentrations of cinnamaldehyde, thymol and carvacrol inhibiting the growth of S. Typhimurium significantly were 200, 400 and 400 mg/L, respectively. In a system combining different antimicrobials, treatments with cinnamaldehyde/thymol, cinnamaldehyde/carvacrol and thymol/carvacrol revealed significantly less population of S. Typhimurium and had synergy effect compared with samples treated with cinnamaldehyde, thymol or carvacrol alone. By means of their paired combinations, the lowest addition of cinnamaldehyde, thymol and carvacrol could be decreased from 200, 400 and 400 mg/L to 100, 100 and 100 mg/L, respectively.