Growth inhibition of some food-borne mould by garlic and cumin essential oils

ABSTRACT

The effect of essential oils of garlic and cumin on the growth of two common mycotoxigenic fungi; namely, Aspergillus flavus and Aspergillus ochraceus and two storage fungi; namely, Aspergillus niger and Penicillium chrysogenum was studied using Czapek yeast extract growth medium. Garlic essential oil at 15 uL/100 ml was very effective and prevent growth of all test fungi. Cumin oil at concentrations used up to 20 uL/100 ml had little activity against the test fungi