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MATERIALS AND METHODS Materials

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Figure 1. Chromatogram of oregano essential oil obtained by hydrodistillation. Peaks identification: 1- α-thujene (0.45%);  2-α-pinene (1.88%); 4- Sabinene (1.50%); 5 β-pinene (0.19%);  6-Myrcene (1.18%); 7- α-phellandrene (0.39%); 8- α-terpinene (5.58%);
Table 2. Results of minimum inhibitory concentration (MIC) for oregano essential oil.
Table 4. Development of Escherichia coli present in fresh sausage with different oregano essential concentration

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