The Effect of Essential Oils on Staphylococcus aureus


  • Seda Ozdikmenli Canakkale Onsekiz Mart University
  • Nukhet Nilüfer Zorba Canakkale Onsekiz Mart University



Antimicrobial, Essential oils, S. aureus, Food intoxications, Pathogen


Diseases caused by Staphylococcus aureus are widespread through the world in spite of developing technology. S. aureus is an important pathogen causing food intoxications besides hospital infections by its antibiotic resistant strains. Nowadays, there has been worldwide increasing concern on usage of natural products to control microorganisms. One of these natural products is essential oils. They are produced from plants especially from spices and composed of many components and volatiles. This review summarizes informative literature on essential oils and their mode of antimicrobial action. In addition, current knowledge on in vitro researches on antibacterial activity of essential oils and food applications to control S. aureus has been discussed.

Author Biographies

Seda Ozdikmenli, Canakkale Onsekiz Mart University

Yenice Vocational School

Nukhet Nilüfer Zorba, Canakkale Onsekiz Mart University

Food Engineering



How to Cite

Ozdikmenli, S., & Zorba, N. N. (2014). The Effect of Essential Oils on Staphylococcus aureus. Turkish Journal of Agriculture - Food Science and Technology, 2(5), 228–235.



Food Technologies