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This study was designed to investigate the chemical composition and the antimicrobial activity of liquid and vapor phase of Algerian Saccocalyx satureio�des essential oil (EO) against twenty-two foodborne pathogens. EO is obtained by hydrodistillation with a yield of 0.92 % and analyzed by gas chromatography coupled to mass spectrometry (GC/MS) where 53 compounds representing 98.36% of the total essential oil composition were identified. ?-terpineol (38.47%), borneol (23.63%), thymol (20.90%) and terpinen-4-ol (2.61%) were the major compounds. The antimicrobial efficiency of the vapor phase of S.satureio�des essential oil, which was never presented in the relevant literature yet, was carried out by disc volatilization method. Vapors showed a potent activity against the majority of pathogenic fungal and bacterial tested strains. The antimicrobial activity of the liquid phase was investigated using disc diffusion and agar dilution methods. EO exhibited a strong antimicrobial activity against all tested strains except P.aeruginosa. Both minimum bactericidal (MBC) and fungicidal (MFC) concentrations values vary from 2.5 to 10�l/ml. These promising results suggest the possibility of using S. satureio�des HE and vapors in anti-infectious aromatherapy against food poisoning or as antimicrobial agents in food industry.

This study was designed to investigate the chemical composition and the antimicrobial activity of liquid and vapor phase of Algerian Saccocalyx satureio�des essential oil (EO) against twenty-two foodborne pathogens. EO is obtained by hydrodistillation with a yield of 0.92 % and analyzed by gas chromatography coupled to mass spectrometry (GC/MS) where 53 compounds representing 98.36% of the total essential oil composition were identified. ?-terpineol (38.47%), borneol (23.63%), thymol (20.90%) and terpinen-4-ol (2.61%) were the major compounds. The antimicrobial efficiency of the vapor phase of S.satureio�des essential oil, which was never presented in the relevant literature yet, was carried out by disc volatilization method. Vapors showed a potent activity against the majority of pathogenic fungal and bacterial tested strains. The antimicrobial activity of the liquid phase was investigated using disc diffusion and agar dilution methods. EO exhibited a strong antimicrobial activity against all tested strains except P.aeruginosa. Both minimum bactericidal (MBC) and fungicidal (MFC) concentrations values vary from 2.5 to 10�l/ml. These promising results suggest the possibility of using S. satureio�des HE and vapors in anti-infectious aromatherapy against food poisoning or as antimicrobial agents in food industry.

This study was designed to investigate the chemical composition and the antimicrobial activity of liquid and vapor phase of Algerian Saccocalyx satureio�des essential oil (EO) against twenty-two foodborne pathogens. EO is obtained by hydrodistillation with a yield of 0.92 % and analyzed by gas chromatography coupled to mass spectrometry (GC/MS) where 53 compounds representing 98.36% of the total essential oil composition were identified. ?-terpineol (38.47%), borneol (23.63%), thymol (20.90%) and terpinen-4-ol (2.61%) were the major compounds. The antimicrobial efficiency of the vapor phase of S.satureio�des essential oil, which was never presented in the relevant literature yet, was carried out by disc volatilization method. Vapors showed a potent activity against the majority of pathogenic fungal and bacterial tested strains. The antimicrobial activity of the liquid phase was investigated using disc diffusion and agar dilution methods. EO exhibited a strong antimicrobial activity against all tested strains except P.aeruginosa. Both minimum bactericidal (MBC) and fungicidal (MFC) concentrations values vary from 2.5 to 10�l/ml. These promising results suggest the possibility of using S. satureio�des HE and vapors in anti-infectious aromatherapy against food poisoning or as antimicrobial agents in food industry.