The impact of Clove and thyme essential oils on Listeria monocytogenes isolated from meat and poultry products

Abstract

This study detected the presence of antimicrobial resistance L. monocytogenes in meat and poultry products as minced meat, luncheon, and frozen chicken fillet sold in Sohag city markets. Also, study the effect of two essential oils (EOs) like clove and thyme on the isolated strains of L. monocytogenes. Bacteriological culture and PCR were used for L. monocytogenes identification in 195 meat and poultry products samples such as minced meat, luncheon, and frozen chicken fillet (65 each). Fourteen antimicrobials were tested against L. monocytogenes using disk diffusion method. Clove and thyme EOs were used at nine concentrations (100%,