Antibacterial activity of thyme (Thymus vulgaris L.) extracts against multidrug-resistant Escherichia coli strains

Animal products contaminated with food-borne pathogen and/or resistant bacteria cause infections that are difficult to treat. However, with the invention of natural plant essential oils, thyme extracts have been replaced to ensure consumer safety, reduce losses and mitigate health risks in place of antibiotics, disinfectans and other chemicals. The objective of this study was to investigate the antibacterial effect of thyme extracts and determine the quantity of extraction yields. In the study, the antibacterial activity of thyme (Thymus vulgaris L.) extracts against multidrug-resistant Escherichia coli (EC) strains was investigated. The antibacterial activity of the extracts was investigated by disc diffusion method. The thyme extracts were prepared by methanol, ethanol, acetone, and water as solvents. The extraction yields of methanol and water solvents were higher (P=0.020) than ethanol and acetone solvents. However, antibacterial activities of ethanol, methanol, and acetone extracts were higher than water extract against EC1, EC3, EC4, and EC6 (P