Resumo

SANTURIO, Deise Flores et al. Antimicrobial activity of spice essential oils against Escherichia coli strains isolated from poultry and cattle. Cienc. Rural [online]. 2011, vol.41, n.6, pp. 1051-1056.  Epub 10-Jun-2011. ISSN 0103-8478.  http://dx.doi.org/10.1590/S0103-84782011005000067.

The discussed issue about replacing the use of antibiotics in animal feed (growth promoters) requires emerging alternatives. To meet the needs of microbial inhibitors in these foods, the essentials oils (EOS) constitute potential alternatives under evaluation. In this study it was evaluated the antimicrobial activities of EOs from Oreganum vulgare (oregano), Thymus vulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichia coli strains isolated from poultry (n=43) and cattle faeces (n=36). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined for each isolate by using the broth microdilution technique, from the maximum concentration of 6400µg mL^-1 of each OE tested. Antimicrobial activity was observed on the essential oils of oregano, mexican oregano, thymus and cinnamon. For all strains tested, regardless of their origin, the OES more and less effective as antimicrobial activity were oregano and cinnamon, respectively. These results confirm the antimicrobial potential of some EOs, which deserve further research, addressing the addition of essential oils in poultry and cattle feeding.

Palavras-chave : Escherichia coli; essential oils; antimicrobial activity.