The Effect of Satureja bachtiarica, Carum carvi, and Thymus daenensis Essential Oil on Cronobacter sakazakii, a Foodborne Opportunistic Pathogen

Abbasi, Samira; Goli, Mohammad; Momtaz, Hasan; Malekpoor, Fatemeh; Ghasemi Pirbalouti, Abdollah; Ahmadi, Tayebeh

doi:10.22034/jmpb.2025.369399.1960

The Effect of Satureja bachtiarica, Carum carvi, and Thymus daenensis Essential Oil on Cronobacter sakazakii, a Foodborne Opportunistic Pathogen

Articles in Press

Document Type : Research Paper

Authors

¹ Department of Food Science and Technology, Khorasgan Branch, Islamic Azad University, Isfahan, Iran

² Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

³ Department of Biology, Shk.C., Islamic Azad University, Shahrekord, Iran

⁴ Medicinal Pants & Nutraceuticals Program, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

⁵ Department of Medical Laboratory Science, College of Science, Knowledge University, Kirkuk Road, Erbil 44001, Iraq

10.22034/jmpb.2025.369399.1960

Abstract

Cronobacter sakazakii is one of the main pathogens transmitted to infants through the consumption of contaminated infant formula and baby food. The bacterium is a major cause of mortality, digestive diseases, and meningitis in newborns. The present study was performed to determine the microbiological effect of C. Sakazakii in the infant formula and baby food samples and to investigate the effect of 3 plant essential oils on bacterial isolates. A total of 200 samples of baby food and infant formula of different brands were collected, and the inhibitory effects of bacterial growth by essential oils of Satureja bachtiarica, Carum carvi, and Thymus daenensis were evaluated by the disc diffusion method. The most sensitive bacteria isolated at 1000 micrograms per milliliter were T. daenensis, S. bachtiarica, and C. carvi, respectively. Inhibitory effects of growth were not observed in the concentration of 31 micrograms per ml in any of the essential oils. Infection outbreaks caused by bacteria can be reduced by careful inspection of the quality of infant formula and baby food, strict supervision of the production process, adherence to hygiene rules, and the use of natural antimicrobials.

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