• cinnamon
• essential oils
• FIC
• listeria
• manuka
• savory
• Synergy

This thesis shows the results of an experimental test conducted during the academic year 2016/2017 in the laboratories of Food Microbiology and Applied Microbiology to Animal Production of the Department of Veterinary Sciences (University of Pisa).
In this study we evaluated the MIC (minimum inhibitory concentration), the FIC (fractional inhibitory concentration), the MBC and the FBC (minimum bactericidal concentration and fractional bactericidal concentration) of three essential oils (Satureja montana, Leptospermum scoparium and Cinnamomum zeylanicum) against Listeria monocytogenes.
Essential oils employed in the trials were analysed through GC-MS by Department of Pharmacy of the University of Pisa to determine the chemical compositions.
MIC and FIC were determined by microdilution method, while MBC and FBC were determined on agar plates.
The results are very promising and highlighted a good synergy between the tested essential oils. The combination of all the three essential oil in the FIC determination showed higher activity than the employment of two oils or an oil alone. These findings highlight that essential oils could be employed in combination in order to reduce the quantity of drugs in a single dose. Results of FBC confirmed what showed by FIC with synergistic activities.