Abstract

Background & objective: Outbreak of food-borne diseases has become more and more important these days and using natural food preservers with high durability is under debate. Vegetative essence is a type of food preserver and many studies have been performed on their antimicrobial effects. The purpose of this study wasto investigate antibacterial effects of lavender essence on toxigenesis and the growth of Vibrio Parahaemolyticus. Methods: lavender essence was prepared and its components were identified using GCMS. Determining minimum interceptorgrowth of Vibrio parahaemolyticus was assessed in test tubes containing BHI. Thermal resistant hemolysin was measured by Kap-RPLAkit. Growth diagram was prepared after determining toxin formation titration of the bacterium during 0, 2, 3, 4, 6, 8 and 24 hours. Results: Cineol, Borneol, Camphor, LinaloolL and Alpha-pinen had the highest concentrations in the essence, respectively. Results of minimum intercepter concentration of lavender (0, 0.005, 0.015, 0.03 and 0.045 percent) on Vibrio parahaemolyticus showed that 0.03 and higher concentrations had the ability to prevent growth and toxin formation of Vibrio parahaemolyticus. In addition, the effect of different concentrations of essence on toxin titration of bacterium showed no toxin at concentrations of 0.030 and 0.045. Conclusion: lavender essence was able to prevent the growth and toxin formation of Vibrio parahaemolyticus.