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In this study, the antibacterial effect of Cinnamon, Thyme and Lemongrass essential oils against Methicillin ResistantStaphylococcus aureus (MRSA) artificially inoculated into refrigerated minced beef was investigated. Sensory analysisindicated significant advantages in using these oils in refrigerated minced beef. Also, results indicated that the MRSAcounts decreased as the concentration of the oil increases since the concentration (1.5%) gives the best effectiveness. Inaddition, a highly significant differences (P Thyme > Lemongrass oil. The shelf life of the treated sampleswas extended than control ones. In conclusion, these oils especially cinnamon one can be useful for commercialapplication as potential food preservatives and anti- MRSA agents in food

Efficiency of some essential oils in Control of Methicillin Resistant Staphylococcus Aureus (MRSA) in Minced Beef