A Comparative Study on the Antibacterial Activity of Artemisia dracunculusand Ocimum basilicumEssential Oils on Multidrug Resistant Bacteria Isolated from Ready to Eat Foods

AbstractThe aim of this study was to determine the antibiotic resistance pattern in E.coliand Salmonellaisolated from ready to eat (RTE) foods such as hamburger, salad, frozen vegetable, traditional ice cream, halva and kebab and their sensitivity to Artemisia dracunculusand Ocimum basilicumessential oils (EOs). The antibiotic resistance of 18 E.coliand 2 Salmonellaobtained isolates were determined by Kirby Bauer method. Also, susceptibility of the obtained isolates were evaluated by micro-dilution and agar disk diffusion methods to EOs. All of the E. coliisolates were resistant to amoxicillin/clavulanic acid, ampicillin, nitrofurantoin, tetracycline, kanamycin and gentamycin. Two Salmonellaisolates were found to be resistant to amoxicillin/clavulanic acid, ceftazidime, kanamycin, ceftriaxone and chloramphenicol. The antibacterial activity of Ocimum basilicumEO was higher than Artemisia dracunculusEO against multi-drug resistance (MDR) bacteria. MDR Salmonellaisolates were more susceptible to EOs than MDR E. coli. Therefore, the above EOs could be used as a potential source of natural antibacterial agents against MDR bacteria in food.