Abstract
In the present study, the chemical composition of laurel (Laurus nobilis L.) leaves essential oil (EO) and its antibacterial effect on common food and water-borne pathogenic bacteria were investigated. The results showed that 1.8-cineol (41.1 %), sabinene (6.96 %), alpha-pinene (5.94 %), humulene epoxide II (5.73 %), and alpha-terpinenyl acetate (5.72 %) were the main compounds in the Laurus nobilis leaves EO. The EO showed the highest (P < 0.05) antibacterial effect on Enterococcus faecalis (28.0 mm, zone diameter), followed by Escherichia coli O:157 H:7 (27.1 mm) and Salmonella pullorum (25.2 mm). Regarding MIC/MBC ratios, Laurus nobilis EO had a bacteriocidal effect on all tested food and waterborne pathogens except of Listeria monocytogenes.