In Vitro Screening of Ferula Galbaniflua and Ocimum Canum Essential Oils Against of Food-Borne Bacteria

The ever-emerging resistant microorganisms towards multiple antibiotics and many side effects induced by prevalent antibiotics encouraged the exploration of the antimicrobial agents derived from medicinal plants. This study appraises the in vitro antibacterial activity of essential oils extracted from Ferula galbaniflua Boiss. (Apiaceae) and Ocimum canum Sims (Lamiaceae) against two common food-borne Bacillus cereus and Escherichia coli. Essential oils were extracted via hydro-distillation using Clevenger's apparatus and tested using disc diffusion, and agar microdilution method according to CLSI guidelines. F. galbaniflua oil displayed a zone of inhibition (ZOI) of 32.50±8.42 mm against B. cereus and 14.39±2.24 mm against E. coli. O. canum oil induced inhibition of 15.56±2.74 mm against B. cereus and 35.00±5.83 mm against E. coli in terms of ZOI. MIC and MBC values further confirmed the efficacy of F. galbaniflua against B. cereus (MIC: 0.5 mg ml-1, MBC: 1.0 mg ml-1) and O. canum against E. coli (MIC: 0.25 mg ml-1, MBC: 0.5 mg ml-1). The values are comparable to gentamicin and kanamycin as reference antibiotics in specific cases as F. galbaniflua against B. cereus, while O. canum against E. coli. These findings suggest that these essential oils could serve as natural alternatives to combat food-borne infections, highlighting their potential in food preservation and therapeutic applications. Further studies on their chemical constituents and in vivo efficacy are recommended.