Chemical Composition and Antibacterial Activity of the Emulsion And Nano-Emulsion of Ziziphora Clinopodioides Essential Oil Against Escherichia Coli O157:H7

Background: the present study aimed to determine the chemical composition and invitro antibacterial activity of ziziphora clinopodioides essential oil (zceo). methods: the chemical composition of zceo was determined using gas chromatography-mass spectrometry (gc-ms) analysis. minimum inhibitory concentration (mic) and minimum bactericidal concentration (mbc) were calculated using the microwell dilution assay to assess the antibacterial effects of zceo emulsion and nano-emulsion on e. coli o157:h7. results: a yield of 1% (w/w) was identified for zceo isolation and pulegone (58.78%), menthone (1.15%), and isomenthone (9.91%) as the key components of zceo phytochemicals. the mic values of the zceo emulsion and nano-emulsion were 0.8 and 0.025 mg/ml, respectively, and the mbc values were estimated at 1.6 and 0.05, respectively. conclusion: it is recommended that the nano-emulsion of zceo be applied as a potential source of natural preservatives in food industries.