Abstract Despite recent advances in
food production technology, food-borne
diseases (FBD) remain a challenging
public health concern. In several countries, including
Brazil,
Clostridium perfringens is among the five main causative agents of
food-borne diseases. The present study determines antimicrobial activities of
essential oils of six
condiments commonly used in
Brazil, viz.,
Ocimum basilicum L. (
basil),
Rosmarinus officinalis L. (rosemary),
Origanum majorana L. (
marjoram),
Mentha × piperita L. var. Piperita (
peppermint),
Thymus vulgaris L. (
thyme) and
Pimpinella anisum L. (
anise) against C. perfringens
strain A. Chemical compositions of the
oils were determined by GC–MS (
gas chromatography–
mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from
minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution
method.
Minimum inhibitory concentration values were 1.25 mg mL-1 for
thyme, 5.0 mg mL-1 for
basil and
marjoram, and 10 mg mL-1 for rosemary,
peppermint and
anise. All
oils showed bactericidal activity at their
minimum inhibitory concentration, except
anise oil, which was only bacteriostatic. The use of
essential oils from these common
spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced
food systems.