Abstract

This study examines plant-based essential oils as potential natural preservatives to combat Shigella flexneri ATCC 12021, a bacteria responsible for gastrointestinal infections. Researchers evaluated essential oils from oregano, nutmeg, thyme, clove, cinnamon, fennel, rosemary, and basil to assess their ability to inhibit the growth of Shigella, both individually and in combination. The minimum inhibitory concentrations (MIC) were determined for each oil, with clove, cinnamon, oregano, and thyme showing the lowest MIC. Effective combinations of these oils were assessed in ground beef, with the blend of thyme, cinnamon, and clove proving most effective at inhibiting Shigella while maintaining the beef's natural color. The results suggest that essential oil blends from culinary herbs hold promise for preserving meat products and preventing Shigella contamination, offering an alternative to synthetic preservatives. Therefore, developing formulations added with these culinary essential oil blends has significant potential for anti-Shigella preservation in meat products.