Short communication: In vitro antimicrobial properties of basil and thyme essential oils against Salmonella Spp.

Food diseases are caused by consuming foods that have been contaminated by an infectious agent or a toxin produced by it. According to the WHO, 30% of people in industrialized countries suffer from foodborne diseases. Salmonella enteritidis even at 95.9% was the main etiological factor for salmonellosis in humans (De Knegt et al., 2015) and have established a trend of increasing the level of contamination of food products with Salmonella spp. in the Republic of North Macedonia. In order to protect food from contamination with pathogens and other harmful microorganisms, many scientists have examined the antifungal, antibacterial and antioxidative properties of essential oils (EOs) and their application in food technology. They are considered a safe and environmentally friendly alternative to the control of bacteria present in the food and food industry, but also to the control of other pathogenic microorganisms, especially those that are drug resistant (Yap et al., 2014). The aim of the study was to determine the antimicrobial effect of different concentrations of basil and thyme EOs on the growth of Salmonella enteritidis in laboratory conditions, inoculated in dough for making pasta with eggs and inoculums with flour and chicken egg