Essential Oils with Disinfectant Effect on Strains of Listeria monocytogenes and Escherichia coli Isolated from Artisanal Fresh Cheeses (Phase 1)

This research project focuses on evaluating the disinfectant potential of essential oils extracted from dill and black nettle. The primary goal is to determine their antimicrobial efficacy against relevant pathogens in the dairy industry, specifically *Listeria monocytogenes* and *Escherichia coli*, isolated from artisanal fresh cheeses from the ASOPROLAM Association. The methodology involves collecting 66 cheese samples across three sampling periods. Bacterial identification will utilize advanced immunological methods such as Reveal 2.0 and Vidas L.monocytogenes xpress for *L. monocytogenes*, and 3M Petrifilm plates for *E. coli*. Essential oils will be obtained via steam distillation of leaf material, followed by drying and dilution in 25% ethanol to create five concentrations. Antimicrobial activity will be verified using the disk diffusion method on Muller Hilton agar, measuring the diameter of the inhibition zone. This study aims to validate essential oils as efficient, natural alternatives to traditional chemical disinfectants for food safety.<br/><br/><b>Goal</b>: <br/>To evaluate the antimicrobial capacity of dill (Anethum graveolens) and black nettle (Urtica dioica) essential oils as disinfectants, through sensitivity analysis against Listeria monocytogenes and Escherichia coli strains isolated from artisanal fresh cheeses.<br/><br/><b>Research lines</b>: <br/>Quality and safety in milk and derivatives