Eight essential oil components added to growth media at concentrations ranging from 50 to 400 ppm were studied with respect to their inhibitory effects against 10 common food‐borne bacteria at two inoculum levels. The growth of the bacteria in culture media containing 50 ppm carvacrol or 100 ppm cuminaldehyde with 2.0% sodium chloride, 0.05% ascorbic acid or 0.5% sucrose in various combinations was also determined. Of essential oil components tested, carvacrol, thymol and cuminaldehyde were inhibitory at some concentrations, except against Pseudomonas aeruginosa . The inoculum level had little effect on the inhibition. Pair combinations were not effective on any bacteria. Carvacrol or cuminaldehyde, when used in combination with sodium chloride and ascorbic acid, exhibited an enhanced inhibitory effect on certain bacteria. Thus, some combinations completely inhibited the growth of Ps. aeruginosa. Bacillus cereus also showed some sensitivity to these combinations.
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Kıvanç et al. (1988) studied this question.
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