摘要：Salmonella and Shigella species are responsible for the food poisonings. A good hygiene practices, applying of heat and high pressure treatments and chemical additives are the principal methods to control these microorganisms. Plant extracts and their essential oils have the inhibited effects on microorganisms that are known for many years. Plant extracts are thought about an alternative in many countries instead of chemical additives. Results of the studied on plant extracts and the essential oils are shown that mostly effective are: garlic, thyme, clove, mint, cinnamon and citrus oils and extracts. In researches most of these oils have antibacterial effects and besides of it they can destroy parasites on human skin even that they have antiviral effects are proven. In this review the inhibition effects of plant extracts and volatile oils on Salmonella and Shigella pathogens that cause food poisoning and interactions between pH and food composition factors are examined.
