Effectiveness of Essential Oils against Pathogenic Bacteria: A Laboratory Study

Abstract

A laboratory investigation was carried out to assess the efficiency of specific essential oils against various pathogenic microorganisms. The study included testing the efficacy of each essential oil (ginger oil, garlic oil, turmeric oil, clove oil, eucalyptus oil, rosemary oil, aloe oil, and frankincense oil) against pathogenic bacteria (Escherichia coli and Staphylococcus aureus) to reduce their growth and reproduction, as well as determining which essential oil is more effective than others. According to the findings, garlic oil has a more potent antibacterial impact against Staphylococcus aureus than Escherichia coli, and clove oil has a more substantial antimicrobial effect than garlic oil, particularly against Staphylococcus aureus. Rosemary oil has a great capacity to suppress both types of pathogens. Aloe is also effective in inhibiting both types of bacteria. Because of the chemicals that inhibit bacterial growth in those oils, frankincense, and eucalyptus oil have a better inhibitory potential for Staphylococcus aureus than Escherichia coli. There was no inhibitory ability for turmeric oil or ginger oil. The study indicated that essential oils can inhibit bacterial development.