Dadalioglu, IEvrendilek, GA2024-09-182024-09-1820040021-85611520-5118https://doi.org/10.1021/jf049033ehttps://hdl.handle.net/20.500.12483/11722Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 muL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.eninfo:eu-repo/semantics/closedAccessplant essential oilEscherichia coli O157 : H7Salmonella typhimuriumStaphylococcus aureusListeria monocytogenesArticle52268255826010.1021/jf049033e156128262-s2.0-11144234109Q1WOS:000225985700079Q1