Antibacterial Efficacy of Thyme (Thymus Vulgaris) Extracts against Campylobacter Jejuni Isolated from Chicken Meat

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Zahraa Murad Hassan, Zahira A. Al-Zuhairi


Infectious diseases transmitted by food can be found all over the world. Campylobacter jejuni is one of the most prevalent pollutants discovered in chicken meat products. Using the agar-well diffusion method, different concentrations of ethanolic and aqueous extracts of thyme (thymus vulgaris) were evaluated for antimicrobial activity. There were 100 chicken samples taken. 50 samples of fresh chicken meat and 50 samples of frozen chicken meat were collected from AL- Diwaniyah city center and evaluated after processing. For Gram-negative bacteria C. jejuni, inhibition zone diameter (IZD) values were determined. The biological functions of two different extracts were investigated, and their chemical composition was determined using the gas chromatography mass spectrometry (GC-MS) approach. The results of the test showed that at concentrations of 80 %, 40 %, and 20 %  from ethanolic extract of thyme, the values of IZD were 23 mm, 18 mm, and 15 mm, respectively, against the growth of C. jejuni, which were higher than aqueous extract of thyme, which only had an inhibitory effect of aqueous extract of thyme at concentrations of 80 %the value of IZD  was (17 mm). Thyme extracts have biological activity against C. jejueni due to the biologically active properties of the compounds in Thyme, which include antimicrobial, antibacterial, anti-inflammatory, anticancer, antioxidant, and antifungal effects. GC/MS analysis revealed the presence of -Isopropenyl-2-Methyl-2-Cyclohe... (7.48), n-Hexadecanoic acid (6.72), and 2-[3-[N-Aziridyl]propyl] (...(4.12), aminomet...(6.49), 9,12,15-Octadecatrienoic acid (2S-cis) The primary components of thyme extract were 2-methyl-5-(1-methyleth...(3.34), 5-ydroxymethylfurfural(2.01), 2-Pentanone, 4-hydroxy-4-methyl-(1.34), 4H-Pyran-4-one, 2,3-dihydro-3,5-...(1.18), Eugenol(0.74), Bicyclo[4.4.0]dec-1-ene, 2-isopr 278.5157...(0.64)

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